|Gluten Free Fried Oreos|
Have you ever had a fried Oreo? They've been all the rage for a few years now but being gluten free means you can’t just pick them up at the carnival or state fair like everyone else. Luckily they’re pretty easy to make at home. Actually if you read my funnel cake post then you've got half the battle won since I used the same batter in both recipes.
The recipe is straightforward although the recipe name is a bit more deceptive. You see, the words “gluten free” and “Oreo” really shouldn't be used together since there’s no such thing.
Sure there are gluten free knock-offs that are pretty good but Nabisco still hasn't found it in their heart to produce a gluten free Oreo just yet. In this recipe I used Kinnikinnick’s Kinnitoos which worked out just fine. Still, I’d really like to see Nabisco produce a real gluten free Oreo someday soon.
If you feel the same way, take a minute to go sign my online petition HERE.
Gluten Free Fried Oreos
Prep time: 5 min
Cook time: 3-4 min
Servings: 16 Oreos
- 16 gluten free Oreo type cookies
- 1 egg
- 2 tbsp sugar
- 1 cup milk
- ½ tsp vanilla extract
- 1 cup gluten free self-rising flour (or gluten free Bisquick)
- vegetable oil (enough to fill an 8 inch pan about 1 inch)
- confectioner’s sugar (for dusting)
- Whisk the egg and sugar together until combined.
- Add the milk and vanilla extract and mix well.
- Add the gluten free self-rising flour and whisk until you've got a thick smooth batter.
- Preheat the oil to 365°F or 185°C. To test the oil if you don’t have a thermometer, put a drop of the batter into the oil. If the batter sizzles and rises fairly quickly it’s probably hot enough.
- Add an Oreo to the batter and turn with a fork to coat then add it to the hot oil.
- Repeat with 3 more Oreos frying no more than 4 at a time not to overcrowd the pan.
- Turn the cookies as soon as they are golden on the first side then remove them from the pan as soon as they are golden on the second side.
- Drain on paper towels, dust with powdered sugar and serve while still hot.
Post a Comment