FRIED DILL PICKLE BATTER RECIPES
ALMOST-FAMOUS FRIED PICKLES RECIPE - FOOD NETWORK
Most of the things that make this steakhouse stand out — line-dancing servers, cowboy decor, huge portions — are direct imports from the Lone Star State. But the fried pickles hail from Colorado, where one Texas Roadhouse started serving the dish after a manager’s wife had a craving for them. The deep-fried pickles were such a hit, they showed up at all 360 locations in no time. Food Network Kitchens re-created the recipe so you can fry up a batch yourself.
Provided by Food Network Kitchen
Categories appetizer
Total Time 25 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 11
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.
FRIED JALAPENOS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Here's an appetizer that will heat up any gathering. Family and friends often request that I make these jalapenos. —DeLea Lonadier, Montgomery, Louisiana
Provided by Taste of Home
Categories Appetizers
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Cut off stems and remove seeds from peppers; pat dry with a paper towel. Stuff peppers with cheese spread. Refrigerate for at least 2 hours., In a shallow bowl, combine 1/4 cup flour, 2 tablespoons cornmeal, salt, pepper and buttermilk until smooth; set aside. In another shallow bowl, combine remaining flour and cornmeal. Dip stuffed peppers into buttermilk batter, then dredge in flour mixture., In a deep cast-iron or electric skillet, heat oil to 375°. Fry peppers, a few at a time, until golden brown. Drain on paper towels.
Nutrition Facts : Calories 90 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 249mg sodium, CarbohydrateContent 7g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 1g protein.
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FRIED JALAPENOS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Here's an appetizer that will heat up any gathering. Family and friends often request that I make these jalapenos. —DeLea Lonadier, Montgomery, Louisiana
From tasteofhome.com
Total Time 30 minutes
Category Appetizers
Cuisine North America, Mexican
Calories 90 calories per serving
From tasteofhome.com
Total Time 30 minutes
Category Appetizers
Cuisine North America, Mexican
Calories 90 calories per serving
- Cut off stems and remove seeds from peppers; pat dry with a paper towel. Stuff peppers with cheese spread. Refrigerate for at least 2 hours., In a shallow bowl, combine 1/4 cup flour, 2 tablespoons cornmeal, salt, pepper and buttermilk until smooth; set aside. In another shallow bowl, combine remaining flour and cornmeal. Dip stuffed peppers into buttermilk batter, then dredge in flour mixture., In a deep cast-iron or electric skillet, heat oil to 375°. Fry peppers, a few at a time, until golden brown. Drain on paper towels.
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