Ingredients:

  • 12 Original Chocolate Sandwich Biscuits (Oreos)
  • 1 cup (120 g) All-Purpose Flour
  • 2 Tbsp (25 g) Granulated Sugar
  • 1 tsp (5 g) Baking Powder
  • ¼ tsp (1 g) Fine Sea Salt
  • 1 large Egg (approx. 50 g), lightly beaten
  • ¾ cup (180 ml) Whole Milk
  • ½ tsp (2.5 ml) Vanilla Extract
  • 4 cups (approx. 950 ml) Neutral Frying Oil (Canola, Vegetable, or Sunflower oil)
  • ¼ cup (30 g) Powdered Sugar (Icing Sugar), for dusting

Instructions:

  1. Arrange the 12 Oreos on a freezer-safe tray or plate. Place the Oreos in the freezer for a minimum of 30 minutes, or up to an hour. This step is essential to prevent the crème from dissolving the moment it hits the hot oil.
  2. Combine Dry Ingredients: In the mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Combine Wet Ingredients: In a separate small bowl, whisk together the egg, milk, and vanilla extract. Mix: Pour the wet mixture into the dry ingredients. Whisk quickly until just combined (a few lumps are fine; do not overmix). Set the batter aside to rest while the oil heats.
  3. Heat the Frying Oil: Pour the neutral oil into the heavy-bottomed pot, ensuring the pot is filled no more than halfway. Clip the deep-fry thermometer to the side of the pot and heat the oil over medium-high heat until it reaches a stable temperature of 375°F (190°C). Never leave heating oil unattended.
  4. Dip and Fry: Remove the Oreos from the freezer. Working in small batches of 3 or 4, quickly dunk one frozen Oreo into the batter. Ensure it is completely and evenly coated. Carefully drop the coated Oreo into the hot oil. Cook for 2 to 3 minutes, flipping once halfway through, until the batter is deep golden brown and puffy. Use the slotted spoon or spider to remove the fried Oreos and transfer them immediately to the wire rack set over a baking sheet.
  5. Finish and Serve: Allow the fried Oreos to drain for 30 seconds. Just before serving, place the powdered sugar in a fine-mesh sieve and generously dust the warm treats. Serve immediately while the crème filling is still molten.