Texas Roadhouse Copycat Deep Fried Pickles

INGREDIENTS

For the dip:

• ¼ cup mayonnaise
  
• 1 tbsp horseradish
  
• 1 tbsp ketchup
  
• ¼ tsp Cajun seasoning
  

For the pickles:

• Vegetable oil
  
• ¼ cup all-purpose flour
  
• 1 tsp Cajun seasoning
  
• ¼ teaspoon oregano
  
• ¼ teaspoon basil
  
• ⅛ teaspoon cayenne pepper
  
• Kosher salt
  
• 2 cups dill pickles drained and sliced
  

INSTRUCTIONS

 

• Preheat oil to 375 degrees.
  
• In a small bowl, mix all the dip ingredients. Set aside.
  
• Place about 1 ½” of vegetable oil in a wide pot and heat over medium high heat.
  
• In a medium bowl, mix flour, Cajun seasoning, oregano, basil, pepper and salt.
  
• Depending on how big your pot is, you may have to fry the pickles in 2 batches. You don’t want the pickles to overlap when they’re frying, so make sure you have enough space.
  
• Coat the pickles with the flour mixture and shake off excess. Gently add the pickles to the oil, one at a time.
  
• Fry for about 2-3 minutes or until golden brown. Remove pickles with a slotted spoon and drain on paper towel. Repeat with another batch, if necessary.
  
• Serve right away with dipping sauce.