ALMOST-FAMOUS FRIED PICKLES
Most of the things that make this steakhouse stand out - line-dancing servers, cowboy decor, huge portions - are direct imports from the Lone Star State. But the fried pickles hail from Colorado, where one Texas Roadhouse started serving the dish after a manager's wife had a craving for them. The deep-fried pickles were such a hit, they showed up at all 360 locations in no time. Food Network Kitchens re-created the recipe so you can fry up a batch yourself.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the sauce: Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside.
- Fry the pickles: Heat 1 inch peanut oil in a pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper, 1/2 teaspoon salt and 1/2 cup water in a large bowl until smooth. Spread the pickles on paper towels and pat dry.
- Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 375 degrees F and repeat with the remaining pickles and batter. Serve immediately with the prepared sauce.
1 POINT PLUS - HG'S FAUX FRIED PICKLES
From hungry girl email. Per serving (10 pickle chips): 40 cal, .5g fat, 10g carbs, 2g fiber, 2g protein
Provided by mariposa13
Categories Savory
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Spray a large baking sheet with nonstick spray and set aside.
- Place cereal, panko, ranch seasoning mix, and spices in a sealable plastic bag; remove air, and seal.
- Using the smooth end of a meat mallet (or other heavy utensil), crush mixture through the bag to a breadcrumb-like consistency. Set aside.
- Place pickle chips in a bowl, and pat dry with paper towels to remove all excess moisture.
- Cover with egg substitute and toss to coat. Drain excess egg substitute.
- Transfer half of the egg-coated pickle chips to the bag of crumbs.
- Seal and shake to evenly coat pickle chips with crumbs.
- Place pickle chips on the baking sheet in an even layer.
- Repeat with remaining half of the egg-coated pickle chips.
- Bake in the oven until coating is crispy, about 25 minutes.
- If you like, serve with Thousand Island dressing or your no-guilt dip of choice. Enjoy!
Nutrition Facts : Calories 46, Fat 0.6, SaturatedFat 0.1, Sodium 689.5, Carbohydrate 8.7, Fiber 2.2, Sugar 2.1, Protein 3.1
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