Description
Crispy, warm, and gooey deep-fried Oreos dusted with powdered sugar the ultimate fair food indulgence!
Ingredients
Scale
- 1 package (14.3 ounces) Oreo cookies
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk (whole milk recommended for richer flavor)
- 1 large egg
- 1 teaspoon vanilla extract
- Vegetable oil, for frying (about 4-6 cups, depending on your pot)
- Powdered sugar, for dusting (optional)
Instructions
- In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt until evenly distributed.
- In a separate bowl, whisk together the milk, egg, and vanilla extract until smooth.
- Gradually pour the wet ingredients into the dry ingredients, whisking constantly until just combined. Be careful not to overmix. The batter should be smooth but slightly thick.
- Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 30 minutes.
- Select a deep, heavy-bottomed pot or a deep fryer.
- Pour the vegetable oil into the pot, filling it to a depth of about 2-3 inches.
- Place the pot over medium-high heat and heat the oil to 350-375°F (175-190°C). Use a deep-fry thermometer to monitor the temperature.
- Line a plate with paper towels. Have your batter and Oreos within easy reach of the stove.
- One at a time, dip each Oreo into the batter, making sure it’s completely coated. Use a fork or tongs to lift the Oreo out of the batter, allowing any excess batter to drip back into the bowl.
- Gently lower the battered Oreo into the hot oil. Don’t overcrowd the pot! Fry only 2-3 Oreos at a time.
- Fry the Oreos for about 2-3 minutes per side, or until they are golden brown and crispy. Use tongs to flip them over halfway through cooking to ensure even browning.
- Once the Oreos are golden brown, carefully remove them from the oil with tongs or a slotted spoon and place them on the prepared plate lined with paper towels to drain.
- Repeat the dipping and frying process with the remaining Oreos. Make sure to monitor the oil temperature and adjust the heat as needed to maintain a consistent temperature. If the oil starts to smoke, reduce the heat immediately.
- While the fried Oreos are still warm, dust them generously with powdered sugar.
- Deep-fried Oreos are best served immediately while they are still warm and crispy.
- These are a decadent treat, so enjoy them in moderation!
Notes
- Batter Consistency: If the batter is too thick, add a little more milk. If it’s too thin, add a little more flour.
- Oil Temperature: Maintaining the correct oil temperature is crucial.
- Don’t Overcrowd: Fry only a few Oreos at a time.
- Variations: Add a pinch of cinnamon, nutmeg, or cocoa powder to the batter for a different flavor. Use different extracts, such as almond or peppermint.
- Dipping Sauces: Serve with chocolate sauce, caramel sauce, or whipped cream.
- Different Oreos: Try using different flavors of Oreos.
- Air Fryer Option: Lightly spray the battered Oreos with oil and air fry at 350°F (175°C) for 6-8 minutes, flipping halfway through.
- Storage: Leftover fried Oreos can be stored in an airtight container at room temperature for up to 24 hours, but they will lose their crispness.
- Safety First! Never leave hot oil unattended. Keep a close eye on the oil temperature. Have a fire extinguisher nearby. Be careful when handling hot oil and fried Oreos to avoid burns.
- Prep Time: 20 minutes
- Cook Time: 15 minutes