About
The Lone Star State brings a snack to the table you'll be sure to remember (yes, like the Alamo)! Texas Pickles are tangy, sour, and delightfully sharp. Each one is breaded in a spicy, golden breading before heading for a dip in the deep fryer. So yes, they are crunchy and crispy and so delicious! Texas Pickles even come with a sweet and spicy sauce to really turn up the heat! Yee-haw! They're sure to rustle-up some yummy fun on your plate in no time!
Ingredients
- For the sauce:
- 1/4 cup mayonnaise
- 1 tablespoon horseradish, drained
- 2 teaspoons ketchup
- 1/4 teaspoon Cajun seasoning
- For the pickles:
- peanut oil or vegetable oil, to taste
- 1/2 cup all-purpose flour
- 1 3/4 teaspoons Cajun seasoning
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon cayenne pepper
- kosher salt, to taste
- 1/2 cup water
- 2 cups dill pickle slices, drained
Directions
Step 1 -Mix the mayonnaise, the horseradish, the ketchup, and 1/4 teaspoon of the Cajun seasoning in a bowl. Set the bowl aside.
Step 2 -In a pot over medium-high heat, heat 1 inch of the oil until it reaches 375 degrees F.
Step 3 -Whisk the flour, the remaining Cajun seasoning, the Italian seasoning, the cayenne pepper, the salt, and the water in a large bowl until smooth.
Step 4 -Spread the pickles on paper towels and pat them dry.
Step 5 -Add 1/2 of the pickles to the batter and toss to coat.
Step 6 -Transfer the pickles from the batter using a slotted spoon to allow the excess to drip off.
Step 7 -Add the battered pickles to the hot oil one at a time.
Step 8 -Fry the pickles until golden-brown, about 1-2 minutes.
Step 9 -Transfer the cooked pickles from the oil using a slotted spoon and drain them on paper towels.
Step 10 -Return the oil to 375 degrees F.
Step 11 -Repeat the battering and frying process with the remaining pickles.
Step 12 -Serve the fried pickles with the sauce.
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