Texas Roadhouse Fried Pickles

5 from 12 votes

Texas Roadhouse Fried Pickles

We love Texas Roadhouse Fried Pickles and now we can make their delicious appetizer at home. Serve with a delicious dipping sauce for added flavor.

Prep Time10

Cook Time5

Total Time15

Course: Appetizer

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $3.55, $0.59 per Serving

Ingredients

For the Pickles:

25 Sliced Dill Pickles drained
½ cup Flour
2 teaspoons Cajun Seasoning
½ teaspoon Dried Oregano
½ teaspoon Dried Basil
¼ teaspoon Cayenne Pepper
Vegetable Oil For Frying
Kosher Salt for serving

For the Dipping Sauce:

¼ cup Mayonnaise
1 Tablespoons Ketchup
1 Tablespoon Horseradish
¼ teaspoon Cajun Seasoning

Instructions

Mix together ¼ cup mayonnaise, 1 Tablespoon ketchup, 1 Tablespoon horseradish, and ¼ teaspoon Cajun seasoning. Refrigerate until ready to serve.
In a bowl, mix together ½ cup flour, 2 teaspoons Cajun seasoning, ½ teaspoon dried oregano, ½ teaspoon dried basil, and ¼ teaspoon cayenne pepper.
Drain 25 sliced dill pickles and coat them evenly in the flour mixture.
Add oil to a small saucepan. You’ll need about 2 oz of oil. Heat on medium heat until it has reached a temperature of 375 degrees F.
Place the coated pickles in the oil and fry on each side until the pickles are golden brown (approximately 2-3 minutes per side).
Then transfer the fried pickles to a plate lined with a paper towel. Allow them to cool (they will be hot).
Top them with kosher salt to keep them crisp at this time.Serve with the dipping sauce and enjoy!

Notes

Refrigerate the leftovers in an airtight container for up to 5 days. The pickles will get soft when they are stored. You can reheat them in oil for 1 minute to make them crispy again.

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