Updated: Aug 21
In all seriousness, I do not know that deep fried Oreo was a thing. Until @bdylanhollis clip popped up on my TikTok feed. If you have known me long enuff, you will know that I am a huge fan of cookies: chocolate chip, Oreo, Biscoff, Tim Tam, etc. I immediately went down the rabbit hole and researched.
Cwispy exterior, fudgy interior...
You can read all about it here. I have to thank Charlie Boghosian for his stroke of genius. I mean, cwispy exterior and a fudgy almost brownie-like interior. I was completely mind blown at how insanely yummilicious this is. I was floored. I was flabbergasted. Actually, I was lost for words.
Biscoff melting in your mouth sensation...
And no, I didn't just stop at Oreo, I went ahead and try with Biscoff sandwich cookies and Tim Tam (another 2 of my favorite store-bought cookies). The sad thing about deep frying Tim Tam is that the melted chocolate will stain the oil. You have been warned. I wonder how they deep fried Snickers? Hmm...
Inspired by @bdylanhollis
Pancake Batter adapted from Rose Levy Beranbaum
Unsalted Butter, 57g
Cake Flour, 227g
Baking Powder, 20g
Salt, 1/2 TSP
Egg Yolks, 4
Egg Whites, 4
Grapeseed / Sunflower / Peanut / Canola / Vegetable Oil, For Frying
Oreos / Biscoff Sandwich Cookies / Tim Tam (Not Recommended), For Frying
Hand / Stand Mixer
Dutch Oven / Deep Fryer
Melt the butter in a pot over medium heat.
Once fully melted, remove from heat and set aside to cool down.
In a large mixing bowl, mix cake flour, baking powder, and salt until well combined.
In another small bowl, lightly whisk together egg yolks and buttermilk.
In another small bowl, using a hand mixer, whisk egg whites with a pinch of salt until stiff peaks form.
Add the cooled melted butter into the yolk mixture.
Mix until well combined.
Next, add that mixture to the flour mixture.
Mix with a fork.
*Do not over-mix. The mixture should be slightly lumpy.*
Using a spatula, scoop 1/3 of the egg white mixture into the yolk-flour mixture.
Fold in the egg whites.
Repeat the process until all the egg white mixture is fully incorporated.
Cover with cling film and chill in the fridge overnight.
The next day, heat up 4 inches of oil in a dutch oven or a deep fryer over medium heat.
*If you insert a wooden chopstick into the oil and bubbles start to form, the oil temperature is ready for deep frying.*
Dredge your favorite cookies into the batter and into the oil.
*If you want extra cwispiness, you can drizzle more batter over the cookies while frying.*
Deep fry until golden brown on both sides.
Remove from heat and transfer into a wire cooling rack or on a plate lined with kitchen paper to drain off excess oil.
Dust with icing sugar and serve immediately.
I wished I fried more of Tim Tam despite the mess...