Recipe: Deep-Fried OreosBy Wade Kwon
Deep-Fried Oreos topped with powdered sugar
I love Oreos, but I made Deep-Fried Oreos for the first time. And they were spectacular. The creme filling alone makes it worth the effort.
The recipe from Food.com is basic. Most variations use some form of pancake batter. I used the Oreos on hand, a limited edition flavor called Marshmallow Crispy (a knockoff of Rice Krispie Treats).
Someday, I’ll use the original Oreo, but these will do for now.
- One 20-oz. package Oreos
- 2 cups Bisquick mix
- 2 eggs
- 1-1/2 cups milk
- 3 tsp. oil
- Vegetable oil (enough for deep frying)
Blend Bisquick, eggs, milk and 3 tsp. oil until smooth. Preheat deep fryer to about 375 degrees (use a thermometer if you wish to deep fry in a pan). Dip the cookies in the batter until totally covered and then place in the hot oil (cookies will float).
Keep checking and turn over the cookie when bottom side of battered Oreo is brown, as it takes only a short time.
Remove cookies, dry on paper towels, and eat warm. Top with powdered sugar for a special touch.
Hint: Freeze the cookies to prevent sogginess during frying. Refrigerate batter so it will stick to cookies more readily.
Video: Frying the battered Oreos
Batter, after resting in the refrigerator overnight
Frozen Marshmallow Crispy Oreos, which unfortunately makes it
easier for the cookies to split from the creme filling.
Deep-Fried Oreos, after drying on paper towels
Inside the soft center of a Deep-Fried Oreo