Ingredients:

  • 16 Oreo cookies (regular or double-stuf) — about 10.5 oz / 300 g pack
  • 1 cup all-purpose flour (125 g)
  • 1 tablespoon granulated sugar (12 g)
  • 1 teaspoon baking powder (4 g)
  • 1/4 teaspoon fine sea salt (1.5 g)
  • 1 large egg (50 g)
  • 3/4 cup whole milk (180 ml) — or non-dairy milk substitute
  • 1 teaspoon vanilla extract (5 ml)
  • Neutral oil with a high smoke point (vegetable, canola, or peanut): about 4 cups (950 ml)
  • 1/2 cup powdered (icing) sugar (60 g) for dusting
  • Optional: chocolate sauce, caramel sauce, or vanilla ice cream for serving

Instructions:

  1. Prep ingredients and equipment: measure batter ingredients, unpackage Oreos, set up a baking sheet with a wire rack, and have tongs, slotted spoon, and thermometer ready; target frying temperature is 350°F (175°C).
  2. Make the batter: in a bowl whisk together flour, sugar, baking powder, and salt. In a separate bowl beat the egg with milk and vanilla. Combine wet into dry and whisk until smooth to a pancake-batter consistency; adjust with a tablespoon of milk or flour if needed. Optional: refrigerate batter 15–30 minutes for a slightly thicker coating.
  3. Heat oil and test temperature: heat oil in a heavy-bottomed pot or deep fryer to 350°F (175°C) and confirm with a candy/deep-fry thermometer. If oil is too cool the batter will absorb oil; too hot and the exterior will brown before the inside warms.
  4. Dip and fry (work in small batches): using tongs or a fork, dip 2–4 Oreos at a time into the batter, fully coating each cookie and allowing excess to drip off. Gently lower into the oil and fry until golden brown, about 45–60 seconds per side, flipping once if needed. Look for an even deep golden-brown color and a crisp batter.
  5. Remove and drain: remove fried Oreos with a slotted spoon or spider and transfer to a wire rack set over a sheet pan to drain. Do not stack; keep in a single layer. Maintain oil temperature between 350–360°F (175–180°C) and adjust heat between batches.
  6. Repeat until all Oreos are fried, watching the oil for smoking or darkening and reducing heat or replacing oil if necessary.
  7. Finish and serve: dust hot fried Oreos with powdered sugar just before serving and offer optional sauces or vanilla ice cream. Serve immediately for best contrast between hot filling and crisp shell.