Say Yes To The Delicious Bite Of Deep-Fried Oreos!

Wish you could enjoy deep-fried treats from the boardwalk or state fair in the comfort of your own home? Even if you don't have a deep fryer, it's easy to make a batch of these tasty, golden-brown fried Oreos in your kitchen. Remind yourself to proceed with extreme caution while hot oil is nearby.

3 Ways To Make The Scrumptious Deep-Fried Oreos or Twinkies!

Method 1:

Prepare The Oil-

1. The pot must be deep enough so that the sides rise at least four inches above the oil (10 cm). Just enough oil in the pan should be present to completely cover the food during deep frying.

• If the oil has a high smoke point and little to no flavor, use refined peanut oil, canola oil, grapeseed oil, or safflower oil for frying.
• If you don't have a large cooking pot or one with a thick, heavy bottom, use a wok or deep sauté pan instead.

2. Use a thermocouple, candy, or frying thermometer. These thermometers display highs of 260 Celsius (500 oF). Hold the oil in the center of the pan to verify its temperature. It will be simple to check the temperature while you work if your thermometer clips to the pan's side.

• Insert a wooden spoon, skewer, or chopstick into the oil if you don't have a thermometer. The oil is hot enough to cook if it bubbles up around the wood.
• You might also use a kernel of popcorn to check the temperature. You will be able to determine when the oil is getting near to the ideal frying temperature because it will pop in 350°F (178°C) oil.
• If the oil begins to smoke, it is too hot. Your pan should be taken off the burner and left to cool.

Method 2:

Preparing The Cookies-

1. For the dough to adhere to the cookies, it should be thick and sticky rather than runny.

• Add 1/4 cup of pancake mix to the batter if necessary.
• Waffle or funnel cake mixes can be used in place of pancake mix. Ensure that it is thick enough to safeguard the Oreos.

2. The batter shouldn't stay on the cookie for too long or it will turn mushy, so only dip one cookie at a time and then drop it straight into the oil. The dough must be sufficiently thick and sticky to prevent you from seeing through to the chocolate cookie underlying.

• When hand-dipping the cookies, use only one hand so you may begin frying them with your "dry hand" and avoid having to stop to wash your hands.
• If the cookies are crumbling or cracking, put them in the freezer for 30 to 60 minutes. Additionally, doing so prevents the fried cream center from melting too much.

Method 3:

Frying The Cookies-

1. Short batches of frying are preferred, therefore don't cook more than 4 or 5 at once, depending on the size of your pot. The cookies should have enough room to move about without bumping into or sticking to one another.

• When cookies are added, the oil's temperature will drop (especially if you froze the Oreos beforehand). Keep the oil at 250°F to 325°F (121°C to 163°C) for frying.
• The oil temperature will be too low when cooking in big quantities, preventing the dough from becoming crispy and causing the batter to stick together.
• When using hot oil for cooking, exercise caution. If the battered cookies were dropped into the saucepan, it may be dangerous.
• Use tongs if dropping the biscuits into the oil with your hands causes you any discomfort.

2. Less than 2 minutes will pass between the cookies beginning to fry and floating on top of the oil. They could burn or overcook if you don't keep an eye on the pot.

• Stir the cookies every so often while they cook to prevent sticking.
• In between batches, let the oil heated to 375°F (191°C). To get rid of any batter fragments that might be floating in the oil, use tongs or a sieve.

3. Due to the fact that it is still on the fried exterior dough, the batter or cookie within is not receiving any oil. You may somewhat improve the healthiness of this delectable dessert by blotting out the extra fat.

• Refrain from soaking up every last drop of oil because it is what gives the cookie its flavor and crunch.
• Though using absorbent paper towels may remove more grease, the cookies can instead be drained on a wire rack.

4. The oil can either be donated or used for deep frying (be sure to filter it first and remove any floating batter pieces) (often a waste management facility).

• By no means flush oil down the drain. Your pipes will be jammed.
• Cooking oil should be firmly closed and disposed of in the trash or in weeds if there is no way to recycle it.
• If you plan to use your oil again soon, keep it in the refrigerator or another cool, dark location to extend its shelf life.
• If you don't have a funnel, pour the cooled oil into a paper cup and crimp the top to make it easier to pour the cup's contents into the mouth of the container or sealable bottle.

5. You can top it with whipping cream, vanilla ice cream, chocolate or caramel sauce, a sprinkle of powdered sugar, or any other garnish you choose.

• Eat the cookies while they are still warm to avoid getting burned, but hold off until they have somewhat cooled. If you're making a large batch, keep the baked cookies warm until you're ready to serve them by putting them in an oven set to low heat (about 200°F or 93°C).

In The End!

Don’t wait anymore and taste the delicious bite of deep-fried oreos or deep fried twinkies right now!