Fried Oreos Recipe

Prepare batter

In a medium bowl whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder and 1 teaspoon salt. In a separate bowl whisk 1 whole egg, 1 cup whole milk, 2 tablespoons buttermilk (if using) and 1 teaspoon vanilla extract. Pour wet into dry and whisk until smooth; a few small lumps are fine. Batter should be thick enough to coat a cookie — if too thin add up to 2 tablespoons flour, if too thick add up to 2 tablespoons milk.

Heat oil

Pour enough vegetable oil into a heavy-bottomed pot or deep fryer so you have about 2 inches of oil (roughly 2 to 3 cups depending on vessel). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter — it should sizzle and float slowly with steady bubbles.

Coat and fry Oreos

Working in batches of 4–6, dip each double-stuffed Oreo into the batter, fully coating it. Let excess drip back into the bowl. Carefully lower battered cookies into the hot oil using a slotted spoon or spider. Fry, turning gently if needed, until golden brown on both sides, about 1.5–2 minutes per batch. Avoid overcrowding. If oil temperature drops, allow it to return to 350°F between batches.

Drain

Remove fried Oreos with a slotted spoon to a wire rack set over a sheet pan or onto paper towels to drain briefly for 1–2 minutes. Transfer to a serving plate and dust immediately with powdered sugar.

Place 4 oz chopped bittersweet chocolate in a heatproof bowl. In a small saucepan bring 1 cup heavy cream to a simmer (do not boil). Pour hot cream over chocolate and let sit for 1 minute, then whisk until smooth. Stir in 1 tablespoon light corn syrup, 1 tablespoon unsalted butter and a pinch of kosher salt until glossy. Keep warm or transfer to a small serving ramekin.

In a medium heavy saucepan combine 1 cup granulated sugar and 2 tablespoons water. Heat over medium without stirring until the sugar melts and turns a deep amber color (watch carefully — this can go from amber to burnt quickly). When color is achieved, remove from heat and carefully add 1 cup warm heavy cream in a slow steady stream while whisking (mixture will bubble vigorously). Whisk in 2 tablespoons unsalted butter and 1 teaspoon sea salt until smooth. If any sugar crystals form on the side of the pan, brush them down with a wet pastry brush while cooking. Transfer to a heatproof container and allow to cool slightly before serving.

Place 2 cups mixed berries, 3 tablespoons granulated sugar and 1 tablespoon lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until berries break down and sauce thickens slightly, about 6–8 minutes. If the mixture looks too thick, add up to 2 tablespoons water. Remove from heat and let cool slightly. Purée with an immersion blender or in a countertop blender until smooth. Strain through a fine-mesh sieve into a bowl to remove seeds if desired. Chill or keep at room temperature until service.

Arrange 4–6 fried Oreos per plate. Drizzle with warm chocolate sauce and caramel sauce. Spoon berry coulis alongside or dot around the plate. Add a scoop of vanilla ice cream if desired and garnish with fresh mint leaves. Serve immediately while fried Oreos are warm and crisp.

Leftovers: keep sauces refrigerated up to 5 days (reheat gently). Fried Oreos are best served immediately; reheating in a 350°F oven for a few minutes will help revive crispness but they will not be identical to freshly fried.