Skewer an Oreo on a dinner fork and dip it into the batter.If it starts bubbling immediately it’s too hot. It should start bubbling rapidly after a second or so. Test the temperature by dipping your fork into the batter, then sticking it into the oil. Bring a few inches of oil to 350☏ in a deep pot or deep skillet with high sides.Stir together well, getting out as many lumps as you can. Make a well in the center of the dry ingredients and pour in the wet ingredients.In one, whisk together all of the dry ingredients – except the powdered sugar. Oreo lover? Check out my Dirty Pudding recipe. Just a cup of regular chocolate syrup on the side works, too. Go even lighter on the powdered sugar and drizzle with melted white chocolate, strawberry compote, or salted caramel. The texture will be different, but still yummy. It’s debatable whether it’s easier or not, but you can roll out Crescent rolls and wrap small cutouts around the Oreos, sealing the edges with a bit of water or milk. Whip into the right consistency – a bit looser than pancakes, generally – and continue on with the recipe. Don’t have all the ingredients on hand, or don’t feel like doing all that measuring? Use a box of your favorite pancake mix instead. There aren’t many ways to switch up Fried Oreos, but here are some call-outs on how you can customize things: You can, but not for any longer than necessary, and at the absolute lowest temperature. Serve as soon as you can – I don’t even recommend keeping them warm in the oven. Drain on a wire rack over paper towels while you make the others. ![]() They should have room to fry without sticking together. Move quickly and add as many cookies to the oil as you can without crowding the pan. It should sink, then rise immediately and float on top of the oil.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |