You can tell a lot about a person by how they eat an Oreo cookie.
Nabisco has ingrained in us the proper etiquette of eating an Oreo cookie – twist, lick, and dunk it before eating it whole. Then there are those of us who reinvent the wheel.
I came across a recipe for fried Oreo cookies and impulsively began to deep-fry Oreos, just how the Chinese go about frying spring rolls.
Admittedly, I was turned off by the unappealing presentation of the cookies, but my hurried sprinkling of icing sugar, cocoa powder and even colored sprinkles on the cookies hopefully compensated for it. The crispiness and sugar (what with the massive addition of icing sugar and sprinkles) of the finished cookies are much more than just a little step above the normal Oreos in a packet.
This easy-to-follow recipe is for those Oreo lovers who want to go the extra mile and make their cookies that much better. Say adieu to that glass of milk and your old habit of twisting, licking and dunking.
Fried Oreo Cookies
1 quart (4 cups) of vegetable oil
1 cup of buttermilk pancake mix
3/4 cup of ice water
2 tbsp icing sugar
a pack of Oreos (14 cookies)
1. Freeze cookies for three hours.
2. Turn on the electric deep-fryer to 350°F (about 177°C) or heat up a deep saucepan on a stove.
3. While waiting for the oil to heat up, prepare a sheet pan or large plate lined with napkins for the grease to drain.
4. Stir your water with the pancake mix in a large mixing bowl until the batter is smooth.
5. Once the batter is smooth, cover the cookiewith a thin coat of the batter.
6. Drop and fry the cookies in the fryer or saucepan until they are golden brown on both sides.
7. Remove carefully with metal tongs and place on a plate lined with napkins. Let drain.
8. Sprinkle icing sugar, cocoa powder and colored sprinklesgenerously over the fried cookies.