Ingredients:

  • ½ cups All-Purpose Flour (180g)
  • tablespoons Granulated Sugar
  • teaspoons Baking Powder
  • ½ teaspoon Salt
  • Large Egg, lightly beaten
  • cup Milk (whole or 2%)
  • teaspoon Vanilla Extract
  • cups Vegetable Oil (for deep frying)
  • standard package Oreo Cookies (approx. 36 cookies)
  • Powdered Sugar (for dusting)

Instructions:

  1. Pour oil into a deep, heavy-bottomed pot until it reaches about 2 inches deep. Attach a candy or deep-fry thermometer and heat the oil gently to 350°F (175°C). Monitor the temperature constantly.
  2. In a medium bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
  3. In a separate small bowl, whisk the egg, milk, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients. Whisk gently until just combined. A few lumps are acceptable; do not overmix.
  5. Let the batter rest for 15 minutes. Set up a wire rack over a baking sheet near the stove for draining.
  6. Working one at a time, dip a single Oreo completely into the batter, ensuring it is fully coated. Allow any excess batter to drip off for a second.
  7. Gently lower the battered Oreo into the hot oil. Do not overcrowd the pot; fry only 3 or 4 at a time to maintain oil temperature.
  8. Fry for approximately 60–90 seconds per side, turning gently with tongs or a slotted spoon until the batter is puffed and golden brown.
  9. Remove the fried Oreos immediately and place them on the wire rack to drain excess oil. While still hot, generously dust them with powdered sugar.
  10. Serve immediately while piping hot for the best texture contrast.