What happens when a dill pickle crashes the dessert table?
Pure midway magic.
Welcome back to 10 Days of Vegan Stampede, an annual feature whereby I veganize some of the wacky and wonderful midway foods at the Calgary Stampede. But why you ask? The answer can be found back at Day 1 – [HERE]. Miss yesterday’s post? Find it [HERE].
Onward to day 9!
Day 9: Deep Fried Pickle Oreos
OOoh boy, are these a treat. This recipe was inspired by the midway food of the same name, which features Double-Stuffed Oreos with an added pickle slice, battered and deep fried and topped with a vanilla glaze and some fresh dill. So that’s exactly what I did!
Well, okay, I don’t know if they used pancake batter. But I sure did! I checked ingredients to make sure it was vegan, and then subbed the eggs and milk for aquafaba and soymilk, respectively. OMG THESE WERE SO GOOD! You need to try these at least once. I will be trying them several more times.
I’m using the same vanilla glaze recipe from the apple cinnamon pierogi recipe from earlier this week; I tend to use that glaze all over the place. It’s 3 ingredients and comes together in seconds, and tastes delicious on everything I put it on.
So what does a Deep Fried Pickle Oreo taste like? It tastes like a donut crossed with cake, and the salty-tang from the dill pickle helps cut through the grease and sweetness and balances the whole thing. 11/10. They are incredible. Definitely make these; you won’t regret it!
Like this recipe? Share it! Made this recipe? Rate it! Post your comments below, and use the hashtag #10DaysofVeganStampede on social media platforms so I can see your stuff. I’ll see you back here tomorrow for the FINAL INSTALLMENT of 10 Days of Vegan Stampede!
Ingredients
- 2 large pickles cut into ¼ inch slices
- 10-12 Double Stuffed Oreos
For the Vanilla Glaze
- approx 1 tbsp soy milk (you may need a little more depending on consistency)
- 1 tsp vanilla extract
- ½ cup icing sugar
Pancake Batter
- 1 cup store-bought pancake mix
- 1 cup soy milk
- ¼ cup aquafaba
- 1 tsp vanilla extract
- pinch salt
Instructions
-
Lay out your pickle slices between two sheets of paper towel; leave to dry for at least an hour but ideally 3-4 hours.
Prepare the Pancake Batter
-
Combine pancake mix, milk, aquafaba, vanilla extract and salt in a bowl large enough that you can both stir your mix, and dip your Oreos; leave a few lumps and be careful not to overmix. Set aside.
For the Vanilla Glaze
-
Combine icing sugar, vanilla, and soy milk in a small bowl, and whisk together with a fork until smooth. if you want a thinner consistency, add soy milk in ½ tsp increments until satisfied. If you accidentally make it too thin, add a tbsp of sugar.
Set aside.
-
Preheat your deep fryer or cooking oil to 375℉. If you are using a deep fryer, you don't need your basket, but you will need a heat-safe slotted spoon or other such device for extracting the oreos from the hot oil.
-
Split Oreos into tops and bottoms with icing. Top with a dried pickle slice, then cover with a top.
-
Dip each Oreo into the pancake batter, turning to make sure it's fully coated and then lifting out with a fork. Toss immediately into the hot oil; I did them in batches of 3, turning once with a chopstick. Fry for 2 minutes on each side until golden brown. Remove from the oil, and drizzle with vanilla glaze and sprinkle with fresh dill.
Discover more from Vegan In YYC
Subscribe to get the latest posts sent to your email.