Deep Fried Oreos Recipe

Gluten-free pancake mix: This is the base for the batter, providing a light and fluffy coating for the Oreos.

Milk: Helps to create a smooth batter, adding moisture and richness.

Egg: Acts as a binding agent, giving structure to the batter.

Vanilla extract: Adds a hint of sweetness and depth of flavor to the batter.

Gluten-free Oreos: The star of the recipe, these cookies become a deliciously warm and gooey center when fried.

Vegetable oil: Used for frying, it ensures a crispy and golden exterior.

When preparing the batter for the deep fried Oreos, make sure to whisk it until it is completely smooth with no lumps. This ensures an even coating on each Oreo and results in a more uniform and crispy texture. Additionally, maintain the oil temperature at 375°F (190°C) to achieve a perfect golden brown exterior without overcooking the Oreos.

• gluten-free pancake mix - Substitute with gluten-free all-purpose flour: This provides a similar texture and can be used to create a batter when combined with a leavening agent like baking powder.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in batters and provides a slightly nutty flavor.

• large egg - Substitute with flax egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes to thicken. This acts as a binding agent similar to eggs.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor that complements the sweetness of the batter.

• gluten-free oreos - Substitute with gluten-free chocolate sandwich cookies: Any brand of gluten-free chocolate sandwich cookies can be used as a substitute to maintain the desired texture and flavor.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for deep frying.

• Allow the deep fried oreos to cool completely before storing. This prevents condensation, which can make them soggy.

• Place the cooled deep fried oreos in an airtight container. If stacking them, separate layers with parchment paper to avoid sticking.

• Store the container in the refrigerator. They can be kept for up to 3 days, but for the best taste and texture, consume within 1-2 days.

• To reheat, preheat your oven to 350°F (175°C). Place the deep fried oreos on a baking sheet lined with parchment paper. Heat for about 5-7 minutes or until they are warm and crispy again.

• For freezing, arrange the cooled deep fried oreos in a single layer on a baking sheet. Freeze for about 1-2 hours or until they are solid.

• Transfer the frozen deep fried oreos to a freezer-safe bag or container. Label with the date and store for up to 2 months.

• When ready to enjoy, reheat the frozen deep fried oreos in a preheated oven at 350°F (175°C) for 10-12 minutes or until they are heated through and crispy.

• Avoid microwaving as it can make the deep fried oreos soggy and lose their delightful crunch.

• Preheat your oven to 350°F (175°C). Place the leftover deep fried Oreos on a baking sheet lined with parchment paper. Bake for about 5-7 minutes until they are warmed through and slightly crispy.

• Use an air fryer for a quick and efficient method. Preheat the air fryer to 350°F (175°C). Place the deep fried Oreos in a single layer in the air fryer basket. Heat for 3-4 minutes, shaking the basket halfway through to ensure even reheating.

• For a stovetop method, heat a non-stick skillet over medium heat. Place the deep fried Oreos in the skillet and cover with a lid. Heat for about 2-3 minutes on each side until they are warmed through and regain some of their crispiness.

• If you’re in a hurry, you can use a microwave. Place the deep fried Oreos on a microwave-safe plate. Heat on medium power for 15-20 seconds. Be cautious as this method may make them slightly soggy, but they will still be deliciously warm.

• Deep fryer: Essential for heating the oil to the correct temperature and ensuring even frying of the Oreos.

• Mixing bowl: Used to whisk together the pancake mix, milk, egg, and vanilla extract until smooth.

• Whisk: Necessary for blending the batter ingredients thoroughly.

• Tongs: Useful for carefully placing the coated Oreos into the hot oil and removing them once fried.

• Paper towels: Placed on a plate to drain excess oil from the fried Oreos.

• Measuring cups: Needed for accurately measuring the pancake mix and milk.

• Measuring spoons: Used for measuring the vanilla extract.

• Plate: For placing the paper towels and the fried Oreos.

• Thermometer: Optional but helpful for ensuring the oil reaches and maintains the correct temperature.

Prepare the batter ahead: Mix the gluten-free pancake mix, milk, egg, and vanilla extract the night before and store in the fridge.

Use a deep fryer: A deep fryer heats oil quickly and maintains a consistent temperature, speeding up the frying process.

Batch frying: Fry multiple gluten-free oreos at once to save time.

Preheat oil: Start heating the vegetable oil while you prepare the batter to save time.

Paper towels ready: Have paper towels set up in advance to quickly drain excess oil.