Cooking and Serving: 40 minutes | 15 fried Oreos
Ingredients
8.5 ounces dry gluten free pancake mix, (See Recipe Notes for DIY recipe) | 1 tablespoon (14 g) neutral oil, (like canola, peanut, grapeseed, or | 1 (50 g (weighed out of shell)) egg, at room temperature, beaten
Description
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes | Servings: 15 fried Oreos
Ingredients
8.5 ounces dry gluten free pancake mix, (See Recipe Notes for DIY recipe)
1 tablespoon (14 g) neutral oil, (like canola, peanut, grapeseed, or
1 (50 g (weighed out of shell)) egg, at room temperature, beaten
1 ⅛ cups (9 fluid ounces) milk, at room temperature, plus more as needed
15 gluten free chocolate cream-filled sandwich cookies, like gluten free
Oil, for frying (I like a combination of half Spectrum nonhydrogenated
Confectioners’ sugar, for sprinkling (optional)
Instructions
SERVING SUGGESTION
If you like the fried treats melty, enjoy right away. If you’d like the cook.
inside to begin to firm back up, allow them to cool for about 10 to 15.
SERVING SUGGESTION
If you like the fried treats melty, enjoy right away. If you’d like the cook.
inside to begin to firm back up, allow them to cool for about 10 to 15.
Notes
* 1 tablespoon (14 g) neutral oil, (like canola, peanut, grapeseed, or
* 1 (50 g (weighed out of shell)) egg, at room temperature, beaten
* 1 ⅛ cups (9 fluid ounces) milk, at room temperature, plus more as needed
* 15 gluten free chocolate cream-filled sandwich cookies, like gluten free
* Oil, for frying (I like a combination of half Spectrum nonhydrogenated
vegetable shortening + half canola or peanut oil)
* Confectioners’ sugar, for sprinkling (optional)
* In a large mixing bowl, place the gluten free pancake mix and whisk to
* Add the oil, beaten egg, and about half of the milk and whisk to combine.
* Continue whisking and add a full 1 1/8 cups of the milk. You want the mixture
to fall off the whisk in ribbons, but not run off like water.
* It should be slightly thicker than heavy whipping cream. Set the mixture
* Place the frying oil in a medium-sized heavy-bottom saucepan, with an instant
read, heat-safe candy thermometer on the side (or use a small electric deep
* Slowly bring the oil to 350°F (over medium heat, if on the stovetop). Reduce
the heat enough to maintain the temperature of the oil without allowing it to
* Place the pancake batter alongside the hot frying oil, and whisk the mixture
to ensure that it’s still the proper thickness.
* Whisk in more milk * Line a large plate or tray with paper towels and set that next to the fryer,
* Place the sandwich cookies, one at a time, on top of the pancake mixture in
* Using a fork or dipping utensil, flip the cookie until it’s completely
covered in batter. Using the utensil, pull the cookie out and allow the
* Lower the batter-covered cookie in the hot oil and shake the container a bit
to loosen it from the bottom, if necessary.
* Repeat with only as many cookies as you can fit very comfortably in the oil,
with plenty of space for them to float around.
* Allow the cookies to fry for 60 to 90 seconds, and gently flip them over to
fry on the other side.
* Flip back and forth, allowing to fry in between, until golden brown all over
(about 2 1/2 minutes total).
* Using a strainer or tongs, gently remove the fried cookies from the hot oil
and place on the towel-lined plate or tray.
* Allow to cool briefly, then dust lightly with confectioners’ sugar (mostly
for looks) before serving.
* If you dust them while they’re very hot, the sugar will melt and seem to
* If you like the fried treats melty, enjoy right away. If you’d like the cook
inside to begin to firm back up, allow them to cool for about 10 to 15
For the Gluten Free Pancakes Dry Mix
There are plenty of packaged gluten free pancake mixes available for purchase,
and some are even quite good. I use my gluten free pancake recipe
To make your own 8.5 ounces of gf pancake mix, please combine the following
ingredients and whisk together well:
1 1/2 cups (210 g) basic gum-free gluten free flour blend (140 grams superfine
white rice flour + 45 grams potato starch + 25 grams tapioca starch/flour)
1/4 teaspoon xanthan gum
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 tablespoons (24 g) granulated sugar
Nutrition information is automatically calculated, so should only be used as an
Words gluten free fried Oreos with fried Oreo cut in half on small plate, cookie
in pancake batter in bowl, and Oreos frying in oil
gluten free fried Oreos with fried Oreo cut in half on small plate, cookie in
pancake batter in bowl, and Oreos frying in oil