Ingredients:

  • 6 cups Vegetable or Canola Oil (1.4 Litres, for deep frying)
  • 1 cup All-Purpose Flour (120 g, sifted)
  • 2 Tablespoons Granulated Sugar (30 g)
  • 1 teaspoon Baking Powder (5 g)
  • ¼ teaspoon Fine Sea Salt (1 g)
  • 1 Large Egg (room temperature)
  • ¾ cup Whole Milk (180 ml)
  • 1 teaspoon Vanilla Extract (5 ml)
  • 15 standard Oreo Cookies
  • Powdered Sugar (For dusting)

Instructions:

  1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt until thoroughly combined.
  2. Combine Wet Ingredients: In a separate, smaller bowl, whisk the egg, milk, and vanilla extract until just smooth.
  3. Mix: Pour the wet ingredients into the dry ingredients. Whisk only until the mixture is just combined and smooth. Do not overmix; a few small lumps are fine and will result in a fluffier batter.
  4. Rest the Batter: Allow the batter to rest at room temperature for 10 minutes. This lets the gluten relax and the baking powder activate, ensuring a lighter crust.
  5. Heat the Oil: Pour the vegetable oil into the heavy-bottomed pot. Attach a deep-fry thermometer securely. Heat slowly over medium heat until the oil reaches 350°F (175°C). Never exceed 375°F (190°C).
  6. Prep the Cookies: Place the cookies on a plate next to the batter and frying station.
  7. Dip the Cookies: Working in small batches (3-4 cookies at a time to maintain oil temperature), drop an Oreo into the batter. Use a fork or wooden skewer to turn it, ensuring it is completely coated.
  8. Drain and Transfer: Lift the coated cookie out, allowing any excess batter to drip back into the bowl for 2–3 seconds.
  9. Fry: Carefully lower the battered Oreos into the hot oil. Fry for 2–3 minutes, turning once, until they are puffed up and a uniform golden brown on all sides.
  10. Drain: Remove the Oreos using a wire spider or slotted spoon. Place them immediately onto a cooling rack lined with paper towels to drain excess oil.
  11. Repeat and Finish: Allow the oil temperature to return to 350°F (175°C) between batches. Once all Oreos are fried, transfer them to a clean serving plate. Dust generously with powdered sugar while still warm. Serve immediately.