Copycat Texas Roadhouse Fried Pickles

Gotta love fricasseed pickles. That is to say, these are truly great! They are one of those hors d'oeuvres that I can fall for over and over. Also, this singed pickles formula is so great!

I'm not more often than not an enormous singed nourishment sweetheart, since I endeavor to eat more advantageous sustenances when I have the decision. In any case, now and then I'll surrender to the entire flavor viewpoint that is browned sustenance and enjoy.

I figure I'm not doing anything ravenous on the off chance that I just share every so often. What's more, brace yourself for what I'm about to tell you, these Copycat Texas Roadhouse Fried Pickles are absolutely worth the guilty pleasure.

Basic nourishment formulas like this are what life is about. As in– there are some basic delights in life that should be enjoyed.

There are a few things in life that are essentially unreasonably useful for words. These browned pickles are a celestial case of simply that. The salty tang of the pickles is offset impeccably with a scrumptious plunging sauce that has recently the perfect measure of kick.

Also try our recipe Grilled Zucchini Pizza Slices

Winning appetizer recipe. This delicious Fried Pickles recipes copycat appetizer recipe that is always a success.

INGREDIENTS
FOR THE DIP:

1/4 cup mayonnaise
1 tbsp horseradish
1 tbsp ketchup
1/4 tsp Cajun seasoning

FOR THE PICKLES:

Vegetable oil
1/4 cup flour
1 tsp Cajun seasoning
1/4 teaspoon oregano
1/4 teaspoon basil
1/8 teaspoon cayenne pepper
Kosher salt
2 cups dill pickles, drained and sliced

INSTRUCTIONS

Preheat oil to 375 degrees.
In a small bowl, mix all the dip ingredients. Set aside.
Place about 1 1/2” of vegetable oil in a wide pot and heat over medium high heat.
In a medium bowl, mix flour, Cajun seasoning, oregano, basil, pepper and salt.
Depending on how big your pot is, you may have to fry the pickles in 2 batches. You don’t want the pickles to overlap when they’re frying, so make sure you have enough space.
Coat the pickles with the flour mixture and shake off excess. Gently add the pickles to the oil, one at a time.
Fry for about 2-3 minutes or until golden brown. Remove pickles with a slotted spoon and drain on paper towel. Repeat with another batch, if necessary.
Serve right away with dipping sauce.