Ingredients:

  • 1 cup (120g) all-purpose flour
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten
  • 3/4 cup (180ml) milk
  • 1 teaspoon vanilla extract
  • 12-15 Oreo cookies (standard size)
  • 4 cups (960ml) vegetable oil, for frying (or other high-heat oil like canola or peanut)
  • Powdered sugar, for dusting (optional)

Instructions:

  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In a separate bowl, whisk together the egg, milk, and vanilla extract.
  3. Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Be careful not to overmix.
  4. Cover the batter and refrigerate for at least 30 minutes. (This helps the gluten relax and prevents a tough coating.)
  5. Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Maintain consistent temperature.
  6. Dip each Oreo cookie into the chilled batter, ensuring it's fully coated.
  7. Carefully place the battered Oreos into the hot oil, working in batches to avoid overcrowding.
  8. Fry for 2-3 minutes per side, or until golden brown and crispy.
  9. Remove the fried Oreos with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
  10. Dust with powdered sugar (optional) and serve immediately.