Deep fried Oreos sound like a sick joke, but they’re unbelievably good. If you don’t care about your arteries, these pancake coated cookies are the best way to experience heaven.
Deep fryers aren’t just for fairgrounds and fast food anymore. I bought one for $22, and it’s sure to change the Guyism Grill forever. Making these deep fried Oreos couldn’t have been any easier unless the batter came pre-whisked.
It’s nice to only be working with a few ingredients again after the ridiculous 37-ingredient chili recipe yesterday. The oil goes in the fryer (obviously), and the eggs, milk, and pancake mix combine to make the batter. That’s pretty much the only thing you have to do to create the greatest snack on Earth.
My original plan was to use Candy Corn Oreos to pander to the seasonal suckers, but they don’t come in individual sleeves. It’s a poorly guarded secret that I hate candy corn so I wasn’t about to stock my cupboard with inedible cookies. Thankfully Oreo has a Halloween edition which are the same as the original only with orange food coloring. Everyone wins!
There’s no perfect science to coating Oreos in pancake batter. Just get in there and get messy. You aren’t making hors d’oeuvres for the Queen. They don’t have to be perfect.
Don’t wander away while these are in the deep fryer unless you want your house to burn down. They only take about 30-60 seconds per side, so keep an eye on them. You can tell when they’re done because they reach the perfect shade of gut-busting brown.
Toss these suckers on a plate with a napkin for a minute to absorbs any excess grease, and you’re good to go. If you really want to tempt your fate, sprinkle powdered sugar over the top. Just be sure to delete your browser history before you start eating.
Never has “get ’em while they’re hot” been more apt. I made the unfortunate mistake of trying a deep fried Oreo once it was cold. HUGE mistake. You can tell that I’m serious by the capital letters. They are absolutely disgusting. Deep fried Oreos might be the most bipolar snack I’ve made.
The recipe comes from the appropriately named Deep-friedFood. I cut down on the milk in the recipe (reflected in amounts below) to make the batter a little thicker. It sticks to the cookie much better that way and will save you a whole lot of hassle.
- 1/2 package Oreo cookies
- 1 cup Bisquick
- 1 egg
- 2/3 cups milk
- 1.5 teaspoons oil
- Canola oil (enough for deep frying)
- Blend Bisquick, eggs, milk, and 1.5 tsp oil until smooth.
- Preheat your deep fryer to about 375°F (use a thermometer if you wish to deep fry in a pan).
- Dip the cookies in the batter mixture until totally covered and then place in the hot oil (cookies will float).
- Keep checking and turn over the cookie when bottom side of Oreo is brown.
- Keep a close watch because it only takes a short time to brown.
- Remove cookies and eat warm.