HALF PICKLES RECIPES

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ALMOST-FAMOUS FRIED PICKLES RECIPE | FOOD NETWORK KITCHE…



Almost-Famous Fried Pickles Recipe | Food Network Kitche… image

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

1/4 cup mayonnaise
1 tablespoon drained horseradish
2 teaspoons ketchup
1/4 teaspoon Cajun seasoning
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, 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.

FRIED CHEESY PICKLES RECIPE | MOLLY YEH | FOOD NETWORK



Fried Cheesy Pickles Recipe | Molly Yeh | Food Network image

Provided by Molly Yeh

Categories     appetizer

Total Time 35 minutes

Cook Time 25 minutes

Yield 12 servings

Number Of Ingredients 6

Flavorless oil, for deep-frying
2 cups ranch dressing 
Sriracha, to taste
12 dill pickle spears 
12 slices Havarti cheese 
12 egg roll wrappers 

Steps:

  • Pour 2 inches oil into a large pot and heat to 360 degrees F. Line a plate with a paper towel.
  • Stir together the ranch dressing and sriracha to taste in a bowl. Set aside.
  • Drain the pickles and use a paper towel to pat off any excess moisture (I like to save the brine and use it again!). Wrap each pickle in a slice of cheese, then fold and roll the cheese-wrapped pickle in an egg roll wrapper. Fold up the left side, then the right and roll up tightly like a burrito, using a bit of water on your finger to seal the sides.
  • Working in batches to not overcrowd the pot, fry the pickles until golden brown and crispy on all sides, 2 to 3 minutes. Transfer to the lined plate to drain and cool slightly. Slice in half crosswise and serve with the Sriracha ranch.

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