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Ingredients
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Fried Oreos
Toppings & Serving
Method
Fried Oreos
Prepare batter
In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 2 tablespoons granulated sugar, 1 teaspoon baking powder and 1/4 teaspoon salt until evenly combined.
Make batter
In a separate bowl whisk 1 cup whole milk, 1 large egg and 1 teaspoon vanilla extract until smooth. Pour the wet mixture into the dry ingredients and whisk until a lump-free, thick pancake-like batter forms. If batter is very thick, add up to 1 tablespoon milk to reach a consistency that coats the cookie evenly.
Heat oil
Pour about 1 to 1 1/2 inches of vegetable oil into a heavy-bottomed skillet or pot (about 1 cup for a small pan) and heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter— it should sizzle and rise slowly.
Fry
Carefully place 3–4 battered Oreos into the hot oil (do not overcrowd). Fry for 1 minute per side, turning once with tongs, until golden brown and puffed, about 2–2 1/2 minutes total. Adjust heat as necessary to maintain a steady 325–350°F; lower heat if browning too quickly.
Drain
Using a slotted spoon or tongs, transfer fried Oreos to a plate lined with paper towels to drain. Repeat with remaining cookies.
Dust
While still warm, lightly dust the fried Oreos with 2 tablespoons powdered sugar.
Toppings & Serving
Plate and serve: Place 3 fried Oreos on each serving plate. Add 1 scoop of vanilla ice cream beside the cookies. Sprinkle toasted pecans over the ice cream and cookies. Drizzle 1 tablespoon chocolate sauce over the ice cream if using. Serve immediately while fried Oreos are warm and ice cream is cold.