Learn something new every day
More Info... by email
A deep-fried Oreo® is an Oreo® cookie that has been coated in some type of batter and then submerged in hot oil until the outer batter has browned and the inner cookie has heated through. The concept of a deep-fried Oreo® is part of a tradition at fairs and carnivals where a range of decadent foods are battered and deep-fried, mostly just for the novelty of the experience, although the cooking does change the flavor of the target food in some instances. The batter used to coat the Oreo® cookie generally resembles pancake batter and usually is just a simple mixture of flour and baking soda and a liquid, although some homemade deep-fried Oreo® recipes flavor the batter with other ingredients. Depending on the desired result, the Oreo® cookie can be battered when warm, room temperature, or even frozen so it will keep its texture when deep-fried. The finished cookies usually are sprinkled with powdered sugar before being served.
The batter used to coat the cookies traditionally is simple and generic, reflecting the wide range of foods that are battered and deep-fried at fairs. In general, the batter is made from water, flour and baking soda for leavening, although milk, sugar and eggs also are sometimes added. For a lighter coating, a thinner funnel cake batter can be used. When made at home, the deep-fried Oreo® batter can incorporate other ingredients, such as vanilla extract, cocoa powder or extra sugar.
The oil in which the Oreo® cookies are deep-fried is somewhat important to the finished product. Flavorless oil such as vegetable oil is a common choice, because olive oil or corn oil can impart a conflicting taste to the treat. For a sweeter, more unique taste, almond oil, sunflower oil or coconut oil can be used, although they can be fairly expensive in the amounts needed to properly deep fry the cookies.
The state of the cookies just before starting to make a deep-fried Oreo® can affect the final taste and texture. If the cookies are partially frozen before being cooked, then they will still be somewhat crisp inside the dough after being fried. When the cookies are heated slightly or used at room temperature, then the cookies will become soft and cake-like, while the inner cream filling will melt.
After a deep-fried Oreo® finally is placed in hot oil, it is allowed to cook for only a few minutes at the most. The resulting confection comes out looking like a flattened sphere of puffy dough with the cookie sealed inside. It is traditional to sprinkle powdered sugar on top before eating, although chocolate sauce also can be drizzled over the cookies.
When I first started going to the fair, you could get funnel cake, cotton candy, caramel or candied apples and snow cones for something sweet, and that was about it. Maybe ice cream. Now there's all this deep fried stuff. It's a little too much for me.
The closest I get to that is one restaurant that puts chocolate chip cookie dough in an egg roll wrapper, fries it and serves it with ice cream. That's enough. I always split it with someone and I may have it once a year. So it's not an everyday thing, by any means.
I had one of these at the fair a couple of years ago. Lord, they are decadent! The people I bought it from served it with vanilla soft serve ice cream and a drizzle of chocolate and butterscotch sauce. We won't discuss how many miles I walked after I ate it. But it was so worth it. At least I split it with my husband, so all those calories and carbs weren't on my conscience!
Seems like the deep fry everything craze really hit about ten years ago. That's when I first remember seeing it. Before then, it was funnel cakes. Now, it's deep fried Oreos -- and everything else.
One of our editors will review your suggestion and make changes if warranted. Note that depending on the number of suggestions we receive, this can take anywhere from a few hours to a few days. Thank you for helping to improve wiseGEEK!