Oreo Beignets Recipe

Prepare batter

In a medium bowl whisk together 1 cup all-purpose flour, 1 tsp baking powder, 2 tbsp granulated sugar and 1 tsp fine salt until evenly combined.

In a separate bowl whisk 1 large egg with 3 oz whole milk, 2 oz cold club soda and 1 tsp vanilla extract until slightly frothy. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Batter should be thick but still pourable — if too thick, add up to 1 tbsp milk; if too thin, add 1 tbsp flour. Let the batter rest for 10 minutes at room temperature (resting improves texture).

Heat oil

Pour about 2 cups vegetable oil into a deep heavy skillet or saucepot to a depth of about 2 inches. Heat the oil over medium heat until it reaches 350°F (175°C) on a candy or deep-fry thermometer. If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise steadily without browning immediately.

Coat and fry Oreos

Working one at a time, hold an Oreo by the edge with tongs or a fork and dip it into the batter, using a spoon to coat evenly on all sides. Allow excess batter to drip back into the bowl. Carefully lower the coated Oreo into the hot oil. Fry 2–3 cookies at a time (don't overcrowd) for 1½–2 minutes per side, turning once with a slotted spoon or spider, until the exterior is puffed and golden brown. Maintain oil temperature at about 350°F; adjust heat as needed.

Remove the fried beignets with a slotted spoon and transfer to a wire rack set over a baking sheet or paper towels to drain. While still warm, lightly dust each beignet with powdered sugar (about 2 tbsp total) — this also helps the sauce adhere.

Place 4 oz white chocolate and 1 tbsp unsalted butter in a heatproof bowl. In a small saucepan warm 3 tbsp heavy cream over low heat just until it begins to steam (do not boil). Pour the warm cream over the white chocolate and let sit for 1 minute to melt.

Stir gently until smooth and glossy. Stir in 1 tsp bourbon and a pinch of fine salt. Taste and adjust: add a touch more bourbon if desired (do not exceed 1½ tsp). Keep the sauce warm in a small bowl placed over a pan of barely simmering water or briefly reheat before serving; do not let it boil or scorch.

Place 2 tbsp semi-sweet chocolate chips and 1 tsp neutral oil in a small microwave-safe bowl. Microwave in 10–15 second bursts, stirring between bursts, until melted and smooth. Alternatively melt gently over a double boiler. Transfer melted chocolate to a small squeeze bottle or use a spoon for drizzling.

To finish: arrange warm Oreo beignets on a serving plate. Spoon or drizzle the warm white chocolate bourbon sauce over the beignets (divide evenly among six). Drizzle the melted semi-sweet chocolate over the top in thin ribbons. Serve immediately so the beignets remain light and crisp.