Almost Famous Fried Pickles Recipes

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FRIED PICKLES



Fried Pickles image

Provided by Food Network Kitchen

Time 18m

Number Of Ingredients 0

Steps:

  • Beat 1 egg, 3/4 cup milk and a pinch of cayenne. Place 1/4 cup cornstarch in a shallow dish. In another dish, mix 1/2 cup each cornstarch and cornmeal with 2 tablespoons chopped dill, 2 teaspoons paprika, and salt and pepper. Dip about 3 dozen cold pickle slices in the plain cornstarch, then the egg wash, then the cornmeal mixture. Fry in 2 inches of 375 degrees F canola oil until golden, about 3 minutes. Drain on paper towels and serve with ranch dressing.

ALMOST-FAMOUS FRIED PICKLES



Almost-Famous Fried Pickles image

In this month's issue of Food Network magazine, they've attempted to duplicate Texas Roadhouse's famous fried pickles with dipping sauce. The intro tells of a restaurant manager's wife who had a craving for them (and a bun in the oven, perhaps?), so these were created. They became such a hit, they are now served at all of their locations. Yippee Ky Ay!

Provided by Christmas Carol

Categories     Spicy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup mayonnaise
1 tablespoon drained horseradish
2 teaspoons ketchup
1/4 teaspoon cajun seasoning
peanut oil, for frying
1/2 cup all-purpose flour
1 3/4 teaspoons cajun seasoning
1/2 teaspoon italian seasoning
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
2 cups sliced dill pickles, drained

Steps:

  • Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside.
  • Heat 1 inch peanut oil in a pot over medium-high heat until a deep-fry thermometer registers 375°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 and repeat with the remaining pickles and batter. Serve immediately with the prepared dipping sauce.

Nutrition Facts : Calories 127.3, Fat 5.2, SaturatedFat 0.8, Cholesterol 3.8, Sodium 987.6, Carbohydrate 18.4, Fiber 1.4, Sugar 2.8, Protein 2.3

ALMOST-FAMOUS FRIED PICKLES



ALMOST-FAMOUS FRIED PICKLES image

Categories     Vegetable

Yield 4-6 servings

Number Of Ingredients 14

For the sauce:
1/4 cup mayonnaise
1 tablespoon drained horseradish
2 teaspoons ketchup
1/4 teaspoon Cajun seasoning
For the pickles:
Peanut or vegetable oil, for frying
1/2 cup all-purpose flour
1 3/4 teaspoons Cajun seasoning
1/2 teaspoon Italian seasoning
1/4 teaspoon cayenne pepper
Kosher salt
2 cups sliced dill pickles, draine
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-fried-pickles-recipe.html?oc=linkback

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. Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-fried-pickles-recipe.html?oc=linkback

ALMOST-FAMOUS FRIED PICKLES



ALMOST-FAMOUS FRIED PICKLES image

Categories     Vegetable     Fry

Yield 4 servings

Number Of Ingredients 13

For the sauce:
1/4 cup mayonnaise
1 tablespoon drained horseradish
2 teaspoons ketchup
1/4 teaspoon Cajun seasoning
For the pickles:
Peanut or vegetable oil, for frying
1/2 cup all-purpose flour
1 3/4teaspoons Cajun seasoning
1/2 teaspoon Italian seasoning
1/4 teaspoon cayenne pepper
Kosher salt
2 cups sliced dill pickles, drained

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.

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