Gluten Free 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 vegetable oil)
1 egg (50 g, weighed out of shell) at room temperature, beaten
1 1/8 to 1 1/4 cups (9 to 10 fluid ounces) milk, at room temperature
15 gluten free chocolate cream-filled sandwich cookies, like the new gluten free Oreos
Oil, for frying (I like a combination of half Spectrum nonhydrogenated vegetable shortening + half canola or peanut oil)
Confectioners’ sugar, for sprinkling (optional)
Notes
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.
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
Instructions
In a large mixing bowl, place the gluten free pancake mix and whisk to loosen. 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 aside briefly.
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 fryer, like I have). 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 increase.
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 by the drop as necessary to recreate the proper thickness. Line a large plate or tray with paper towels and set that next to the fryer, too.
Place the sandwich cookies, one at a time, on top of the pancake mixture in the bowl. 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 excess to drip off.
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 disapper.
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 minutes first.