2 - 3 quart heavy duty pot for frying, like a cast iron or enameled cast iron pot.
Slotted metal spoon
1cupall-purpose flour, unbleached
4½ouncesmilk (little over ½ cup), plus extra in case the batter needs thinning
1tablespoonvegetable oil, plus enough extra oil to fry the Oreos (see below)
4cupsvegetable oil for frying
Prepare the frying area:
Place a large plate or cooling rack lined with paper towels near the cooking area – this will hold the finished Oreos. Have a heavy duty pot, like cast iron or enameled cast iron, a metal slotted spoon, and vegetable oil for frying ready to go.
Make the batter:
Mix the flour, sugar, baking powder, and salt together in a medium bowl. Hold this aside.
Whisk together the 4½ ounces of milk, the egg, and the 1 tablespoon of vegetable oil together in a medium bowl.
Add the dry ingredients to the wet mixture. Whisk them together, and stop the moment the batter is combined and smooth.
Heat the oil:
Pour vegetable oil into the heavy-duty pot. Heat the oil over medium-high heat – you want the oil to reach a temperature of 350° F, so check the oil often with a thermometer.
While the oil heats, get your Oreos out on a plate next to the bowl of batter. Have a fork ready, too. Arrange these to be close by the frying area.
Coat, then fry the Oreos:
Once the oil is at 350° F, drop 2 or 3 Oreos into the batter. Use a fork to turn and coat them. Then use the fork to lift them from the batter and let excess drain away. CAREFULLY slide the cookies into the oil.
Use the metal slotted spoon to carefully turn the Oreos so that the brown on all sides. This should only take a couple of minutes. When they are finished, lift them from the oil to the paper towel lined plate or rack.
Continue coating and frying the Oreos until they are all fried.
Enjoy the Oreos while they're warm!
Makes about 22 fried Oreos. Store leftover Oreos for 1-2 days in a sealed container at room temperature.
Try this recipe with different flavors of Oreos - like Double Stuffed, Peanut Butter, or Carrot Cake! You can even use mini Oreos.
OPTION: Save your oil
You can save and reuse your cooking oil for your next batch of fried Oreos or other fried food. Let the oil cool, then pour it through a paper towel-lined strainer to removed the solids. Save the oil in a closed bottle or other container.
Maintaining the proper oil temp is key to getting great fried Oreos. Heat the oil to a temperature of 350 degrees F, and adjust the heat as you cook to maintain this temp. A thermometer is the best way to get the temperature you need – I would suggest picking up a digital thermometer like this one. It’s inexpensive and you can use it for all of your cooking and baking.
Check your oil often during cooking: if it drops below 350 degrees, increase the heat a little to bring it back up. If it’s too hot, slide the pan off the burner to rapidly drop the temperature. Turn down the burner a little and put the pot back on the heat.
Try original Oreos or one of the many varieties they have, to make your own uniquely flavored Fried Oreos!