Ingredients
Equipment
Method
Instructions
- In a mixing bowl, combine the Birch Benders Protein pancake mix, 6 tablespoons of water, and 1/2 teaspoon of vanilla extract. Whisk until the mixture is smooth and free of lumps. The batter should be thick enough to coat the back of a spoon.
- In a deep frying pan or pot, add enough cooking oil to cover the bottom by about 2 inches. Heat the oil over medium-high heat until it reaches around 350°F (175°C). To test if the oil is ready, drop a small spoonful of batter into the oil; if it sizzles and rises to the surface, you’re good to go.
- Take an Oreo cookie thin and dip it into the batter, ensuring it’s completely coated. Let any excess batter drip off before you place it in the hot oil. Repeat this process for as many Oreos as you can fit in the pan without overcrowding.
- Carefully place the battered Oreo cookies in the hot oil. Fry for about 2-3 minutes on each side or until they are golden brown and crispy. Use a slotted spoon to gently flip them halfway through.
- Once fried, remove the Oreos from the oil and place them on a plate lined with paper towels to drain any excess oil. While they’re still warm, dust them with confectioners' sugar to give that extra touch of sweetness.
- These Fried Oreos are best enjoyed fresh and warm. Serve them on a platter, and watch as everyone digs in! You can also add a scoop of ice cream or a drizzle of chocolate sauce for an even more decadent treat.
Notes
- For a gluten-free version, substitute with gluten-free pancake mix.
- Use almond or oat milk instead of water for a creamier batter.
- Experiment with different cookie types like peanut butter for a unique twist.