Ingredients:

  • 12 Original Oreo sandwich biscuits
  • 4 cups / 950 ml Neutral frying oil (Rapeseed, vegetable, or peanut oil)
  • 1 cup / 120 g All-purpose plain flour (sifted)
  • 2 Tbsp / 25 g Granulated sugar
  • 1 ½ tsp / 7.5 ml Baking powder
  • ¼ tsp / 1 g Fine sea salt
  • 1 large Egg (lightly beaten)
  • ¾ cup / 180 ml Whole milk
  • 1 Tbsp / 15 g Unsalted butter (melted and slightly cooled)
  • ½ tsp / 2.5 ml Pure vanilla extract
  • ½ cup / 60 g Icing sugar (confectioners’ sugar), plus extra for dusting

Instructions:

  1. Freeze the Oreos: Place the 12 Oreos on a small plate or tray and freeze for at least 20 minutes. Chilling them prevents them from dissolving instantly when dipped.
  2. Heat the Oil: Pour the frying oil into the heavy-bottomed pot, ensuring the depth is at least 2 inches (5 cm). Attach a deep-fry thermometer and slowly heat the oil to 375°F (190°C). Maintain this temperature.
  3. Combine Dry Ingredients: In a large bowl, whisk together the sifted flour, sugar, baking powder, and salt.
  4. Combine Wet Ingredients: In a separate small bowl, whisk the egg, milk, melted butter, and vanilla extract until fully combined.
  5. Mix and Rest: Pour the wet ingredients into the dry ingredients. Whisk quickly until just combined (a few small lumps are fine; do not overmix). Allow the batter to rest at room temperature for 10 minutes while the oil heats.
  6. Prepare for Dipping: Remove the frozen Oreos from the freezer. Place the batter bowl next to the oil station.
  7. Coat and Fry: Using a small fork or skewer inserted gently into the side of the Oreo, dip the biscuit fully into the batter, ensuring it is completely coated. Lift and allow excess batter to drip off quickly. Carefully slide the battered Oreos into the hot oil.
  8. Cook in Batches: Work in batches of 3 or 4 maximum to avoid lowering the oil temperature. Fry for 60 to 90 seconds per side, turning gently, until the batter is evenly golden brown and puffed.
  9. Drain: Remove the Fried Oreos using a spider spoon and immediately transfer them to a wire rack set over a baking tray to drain excess oil.
  10. Finish and Serve: While the fried Oreos are still warm, place the icing sugar in a sieve and generously dust the tops. Serve immediately while the centre is molten hot.