Golden, fluffy fried Oreos dusted in powdered sugar and full of all that warm and gooey cookies and cream goodness!
Course Dessert, Snack
Cuisine American
Keyword fried, oreo
Prep Time 20 minutesminutes
Cook Time 4 minutesminutes
Servings 20people
Calories
Ingredients
1cupall-purpose flour
1tablespoonbaking powder
½teaspoonsalt
1tablespoongranulated sugar
1egg
½teaspoonvanilla extract
2tablespoonsmelted butter
1cupwhole milk
20Double-Stuf Oreo Cookies
canola oil, for frying
Powdered sugar, for dusting
Instructions
Line a baking sheet with paper towels and place a cooling rack on top. Set aside. (This is for draining the fried Oreos)
In a large bowl, whisk together flour, baking powder, salt and sugar.
Make a well in the center of the bowl and add egg, vanilla extract, and butter. Stir just the wet ingredients to break up the egg.
Next pour in the milk.
Stir the batter until everything is combined. (Batter may be a little lumpy which is fine)
Let the batter rest (this will help thicken the batter) about 5-10 minutes. (see note)
Meanwhile , add oil to a deep skillet and bring to 350 F.
Dip the Oreo in the batter, letting the excess batter drip off. You can add a tad bit more flour if the batter seems too thin. (I use a fork to lift them from the batter but you can use your fingers or tongs). Do not hit the fork against the bowl as this will knock off the batter) *see note
Immediately place the dipped Oreo in the oil and fry until both sides are golden brown. (I usually fry about 3-4 at a time)
Using a slotted spoon, lift the fried Oreos from the oil and place them on the prepared cooling rack to drain.
Immediately sprinkle with powdered sugar and serve hot. (I usually do two coatings of powdered sugar, since the first one absorbs pretty quickly)
Video
Notes
Batter: If you feel the batter is too thin, add a bit more flour but not too much!Oil Temperature: Do not let the oil go below 350 F while frying or the Oreos will soak up too much oil and become soggy. Increase the heat between batches if needed.Dipping the Oreos: Transfering the dipped Oreo to the oil can be a messy process. You want to try to keep as much batter on the Oreo so do not tap it against the bowl, just lift it from the batter and allow the excess to drip off. I like to place a small plate under the Oreo as I transfer it to the oil. This catches the drippings.