logo
Saver$ Favorite Flavors

Texas Pickles

VegetarianDiner-StyleStove-Top

Time: 25 minutes

Yield: 4 servings

recipe image

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!

Recommended Articles

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.

Explore More Favorites