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.
