📝 About This Recipe
Transport your taste buds to the boardwalk with these decadent, golden-brown treats that redefine the classic cookie. By enveloping iconic chocolate sandwich cookies in a fluffy, pancake-style batter, the Oreo softens into a warm, cake-like texture that melts in your mouth. This recipe captures the nostalgic magic of summer carnivals with a perfect balance of crispy exterior and gooey, cream-filled interior.
🥗 Ingredients
The Cookies
- 18-24 pieces Oreo Cookies (Double Stuf recommended for extra creaminess)
The Golden Batter
- 1 1/2 cups All-purpose flour (sifted)
- 1 teaspoon Baking powder
- 2 tablespoons Granulated sugar
- 1/4 teaspoon Salt (fine sea salt)
- 1 Large egg (at room temperature)
- 1 cup Whole milk (plus 1-2 tbsp if batter is too thick)
- 2 teaspoons Vegetable oil (for the batter mix)
- 1 teaspoon Vanilla extract (pure Madagascar vanilla preferred)
Frying and Garnish
- 1 quart Vegetable oil (for deep frying; use a high smoke point oil)
- 1/4 cup Powdered sugar (for dusting)
- 2 tablespoons Chocolate syrup (optional drizzle)
- 4-5 pieces Fresh strawberries (sliced for garnish)
👨🍳 Instructions
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1
Place your Oreo cookies in the freezer for at least 30 minutes before starting. This prevents the cream filling from melting too quickly during the frying process.
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2
In a heavy-bottomed pot or a deep fryer, pour in enough vegetable oil to reach a depth of about 3 inches. Heat the oil over medium heat until it reaches 375°F (190°C).
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3
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
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4
In a separate smaller bowl, beat the egg, then whisk in the milk, 2 teaspoons of vegetable oil, and vanilla extract.
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5
Create a well in the center of the dry ingredients and pour in the wet mixture. Whisk gently until the batter is smooth and free of large lumps. It should be thick enough to coat a spoon heavily.
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6
Set up a wire cooling rack over a baking sheet or line a plate with several layers of paper towels to drain the finished cookies.
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7
Once the oil is at the correct temperature, take a chilled Oreo and dip it into the batter, ensuring it is completely submerged and coated on all sides.
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8
Carefully lift the cookie out with a fork, letting any excess batter drip off for a second, then gently drop it into the hot oil.
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9
Fry 3-4 cookies at a time to avoid crowding the pot, which would lower the oil temperature and lead to greasy treats.
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10
Fry for about 1 to 2 minutes per side. Use a slotted spoon or tongs to flip them once they turn a beautiful golden brown.
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11
Remove the cookies from the oil and place them on the prepared paper towels or wire rack to drain for 1 minute.
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12
While still warm, generously sift powdered sugar over the top of the fried Oreos.
💡 Chef's Tips
Freezing the Oreos beforehand is the secret to a perfectly soft cookie that doesn't fall apart. Use a thermometer to maintain the oil at 375°F; if the oil is too cool, the batter will absorb too much grease. If the batter isn't sticking to the cookie, try dusting the Oreos lightly with a bit of dry flour before dipping. Don't over-mix the batter; a few tiny lumps are better than a tough, rubbery coating. Serve these immediately! They are at their absolute best within 5-10 minutes of leaving the fryer.
🍽️ Serving Suggestions
Serve in a paper basket with a side of warm chocolate ganache or caramel sauce for dipping. Pair with a tall, cold glass of whole milk to balance the richness. Add a scoop of premium vanilla bean ice cream on the side for a 'Fried Oreo Sundae'. Dust with a pinch of cinnamon along with the powdered sugar for a churro-inspired twist. Serve alongside fresh tart berries like raspberries to cut through the sweet, fried dough.