Texas Roadhouse Fried Pickles Food

HOW TO MAKE TEXAS ROADHOUSE FRIED PICKLES

Steps:

• Heat oil in a deep fryer or large deep pan until oil sizzles when water drop is placed on top.
• Combine flour, salt, pepper, sugar and cayenne pepper in a large mixing bowl. Whisk to incorporate all the dry ingredients.
• Drain the pickle chips to remove excess water. The pickles do not need to be completely dry as some moisture is needed for the battering process.
• Toss a portion of the pickle chips in the seasoned flour mixture until the pickle chops are well-coated with the flour.
• Transfer the pickle chips to a wire strainer. Shake to remove excess flour from the pickle chips. Carefully place the pickle chips in the hot oil. Cook for 3 to 4 minutes, or until the pickles float to the surface.
• Remove from oil and place on a plate lined with paper towels to drain. Transfer to a serving plate and serve with a dipping sauce of your choice.

TEXAS ROADHOUSE FRIED PICKLES RECIPE

Steps:

• Remove pickles from the jar - slice if you are using a whole pickle.
• Dry off pickles with a paper towel. Side aside pickles.
• Mix together flour, cajun seasoning, dried oregano, basil, cayenne, salt, and pepper in a bowl.
• Heat oil to between 350 and 375 degrees
• Dip each pickle into the flour mixture and cover
• Place in oil and cook until golden brown on each side
• Place on a plate lined with a paper towel to dry excess grease

ALMOST-FAMOUS FRIED PICKLES

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.