Description
Deep-Fried Oreos have taken the world of sweet treats by storm, combining the beloved chocolate cookie with the indulgent pleasure of deep-frying. This recipe is celebrated for its rustic charm and the sheer simplicity of turning a pantry staple into a carnival-worthy snack. It’s a testament to the joy of cooking and the magic of transforming simple ingredients into something extraordinary.
Ingredients
Scale
- 10 Oreo cookies
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup milk
- 1 egg
- 1 tbsp sugar
- 2 cups vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
- Mix the Batter: In a bowl, whisk together the flour, baking powder, salt, and sugar. Add the milk and egg to the dry ingredients and mix until a smooth batter forms.
- Heat the Oil: In a deep pan, heat the oil to 375°F (190°C). Use a thermometer to ensure the temperature is accurate for the perfect fry.
- Dip and Fry: Dip each Oreo into the batter, ensuring it’s completely covered. Carefully place the coated Oreos into the hot oil. Fry for about 2 minutes or until golden brown, flipping once.
- Serve: Remove from oil, drain on paper towels, and dust with powdered sugar while still warm.
Notes
Tips for the Perfect Crust
- Batter Thickness: The key to a flaky crust is the consistency of the batter. It should be thick enough to cling to the cookie without dripping but not so thick that it turns doughy.
- Oil Temperature: Maintaining the correct oil temperature is crucial. Too hot, and the Oreos will burn; too cold, and they’ll absorb excess oil, becoming soggy.
- Frying Time: Keep an eye on the frying time. A golden brown color is your cue that they’re done; overcooking will compromise the crust’s texture.