Deep fried Oreos is one of those weird foods that make you wonder who ever came up with the idea to make them. Still, they they are absolutely delicious. It’s not the kind of food you’d want to eat regularly, but if you want a special treat every now and then, they fit the bill quite nicely. Add some crispy bacon and you have the ultimate deep fried Oreos that practically impossible to stop eating.
Basic recipe for deep fried Oreos
The basic recipe could not be easier. Make the pancake batter. Dip the Oreo cookies in the batter, then deep fry. They cook very fast, a minute or two per side, so be sure to watch them closely at all times. The cookies will float, so you need to fry them on one side first, flip, then on the other side.
Prepare the Batter
You can make your own batter or buy pancake mix. In this recipe I am using Bisquick Pancake Mix which worked quite well. If you would like to prepare homemade pancake mix, here is a quick recipe that I have been using for ages with great results:
In a large bowl, combine 1 1/2 cups all-purpose flour, 3 1/2 teaspoons baking powder, 1 teaspoon salt and 1 tablespoon sugar. Make a well in the center and pour in 1 1/4 cups milk, 1 egg (beaten) and 3 tablespoons melted butter. Mix with a hand mixer or a whisk until smooth.
Prepare the Pot and the Oil
If you own a deep fryer this section can be skipped. If you don’t own a deep fryer, no problem. A deep fryer is one of the easiest things to substitute in a home kitchen. A boiling pot and a Digital Candy Thermometer that you can clip to the side of the pot to monitor oil temperature are the only two tools you need.
As the cookies are fried at 375F you want to use oil with high smoking point. You also want the oil with as little flavor as possible. Peanut, canola, grapeseed or safflower oils are the most suitable for this task.
Fill the pot with oil about 2 inches high. You want the pot tall enough to have at least 4-5 inches of head room after you pour add the oil. You also want to use a pot with a thick bottom to help keep the oil temperature as stables as possible.
Preheat the Oil
Preheat the oil. Let the temperature stabilize at 375F. Ideally you want to use a thermometer that can show temperatures up to 500F and higher, and the one that you can clip to the side of the pot. This will make it a lot easier to monitor the temperature as you preheat the oil and during frying. If your thermometer does not clip to the pot, make sure to check the temperature regularly, every 2 minutes or so.
Tip #1 – If you don’t have a thermometer, drop a popcorn kernel or two in the oil. Popcorn pops at around 350F. Once you hear a pop, let the oil heat for a minute or so and it will be ready for frying.
Tip #2 – New Orleans chef Poppy Tooker shows how you can tell if the oil is ready for frying with a grain of rice. Drop a grain of rice into the oil. If the rice pops right back up and starts to cook, you’re at about 360F.
Tip #3 – Another way to tell if the oil is ready for cooking, suggested by Lifehacker.com, is to stick a wooden spoon, skewer, or chopstick into the oil. If the oil bubbles around the wood, it’s hot enough for frying.
Tip #4 – If the oil starts to smoke, it’s too hot for deep frying. Remove the pot from heat and let the oil cool down.
Fry the Cookies
Dip the cookies in pancake batter and carefully drop into preheated oil. To avoid burns use a Spider Strainer or a similar kitchen tool.
Fry until deep golden brown, about 1 – 1.5 minutes per side. The cookies will float so you will need to flip them during cooking using a spider skimmer.
The verdict – the cookies are very good, but seem a bit sweet and lack balance. Adding some salt would balance out the sweetness.
In this test a pinch of Maldon Sea Salt Flakes was added inside each of the cookie before applying batter and deep frying. You can use any good quality sea salt. Twist the upper and lower part of the cookie while pulling them apart. Add a pinch of sea salt and close them up. Dip in pancake batter and deep fry as described above.
The verdict – addition of salt made a noticeable improvement. The taste was noticeably more balanced, similar to how caramel benefits from the addition of salt.
Adding Bacon – The Ultimate Deep Fried Oreo
Pretty much anything tastes better with bacon. Why not add it to the deep fried Oreos? As bacon contains enough sodium, adding salt is not needed. Adding a bacon strip to the cookies creates the ultimate indulgence, a perfect balance of sweet, fatty and salty. As Michael Moss said in his Salt Sugar Fat: How the Food Giants Hooked Us book, “Salt, sugar and fat drive consumption by adding flavor and allure”. They certainly do drive consumption of the Ultimate deep fried Oreos – the more you eat them, the more you want to eat, the more you eat them. Dangerously good and addictive. You’ve been warned.
The best way to add bacon to deep fried Oreos is to fry it beforehand and wrap around cookies before dipping them into pancake batter. This way you will ensure that both the bacon and the batter are perfectly cooked.
Preparing the Bacon
Fry bacon strips on a skillet over medium heat until nicely browned.
The bacon strips should be flexible enough to wrap around the cookies. Overcooked bacon will become brittle and will crumble when you start bending it. Transfer the cooked bacon onto a paper towel lined plate and let cool.
Once the bacon strip are cool enough to handle, wrap them around each Oreo cookie as shown below, one bacon strip per cookie.
Carefully dip into pancake batter, one at a time, and drop into preheated oil. It is best to cook no more than 2-3 cookies at a time as they cook very quickly and need constant monitoring. Cook for a minute to minute and a half per side, then transfer to a plate lined with paper towel to drain excess oil.
Deep fried Oreo cookies are best when served warm.
- 2 cups pancake batter
- 20 bacon strips
- 20 Oreo cookies
- Oil for cooking
- Fry bacon strips until nicely browned but still flexible to be wrapped around cookies.
- Preheat canola (or other high smoking point oil) to 375F.
- Wrap each cookie with a bacon strip. Dip a cookie in pancake batter and gently drop into preheated oil. Cook for about 1-1.5 minutes on one side, until deep golden brown. Flip and cook the other side for additional 1 to 1.5 minutes. Remove with a spider skimmer and place on a paper towel lined plate to remove excess oil. You may fry two cookies at a time. More cookies may be difficult to manage as they cook very quickly and need constant attention.
- Serve while warm.
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