I have always been a recipe tester at heart. Always cooking something new…with varied results. My younger days involved fewer recipes and more “less-than” appetizing end products. I was completely unfazed by my culinary blunders, it never got in the way of my creativity or my craving to try something new. This trait, however, has its downsides…
Prepare yourself for my culinary coming-of-age tale, a story about determination, deep-frying and deep trouble.
It was a lazy summer afternoon, with my sister at camp and my parents at work, I was a bored 12 year old kid looking to fill my day with a fun project. To me, fun meant cooking and I had an empty kitchen at my disposal. There I was, planning my latest creation in my pyjamas, with Wayne’s World playing in the background. This seemed like the best time to re-create a dessert that I had tried at a friend’s birthday party a few months earlier. Deep. Fried. Oreos. They were delightful. They were new and exciting, and something I had never tried before. I was intrigued.
I had already been concocting for several years, so naturally I assumed that I didn’t need a recipe to re-create this masterpiece. In my mind, I was a master chef; delusional but determined to showcase my skills. I began to make the batter to coat the cookies and started heating the oil to fry with. My poorly laid plan took a turn for the worse when I distractedly forgot about the small amount of oil heating up at an extremely fast rate. I eventually checked on my oil and to my horror saw a gigantic flame engulfing the entire pot! The flame was so tall, it almost touched the range hood. I was terrified.
I wasn’t terrified of dying, I was terrified of what my parents would do to me if I burned their house down. After a few seconds of panicked screams, I remembered our fire extinguisher under the sink. I stared at it and realized “I have no idea how to use a fire extinguisher!” The fire was still burning and I was running out of ideas. In a stroke of sheer adrenaline, I decided the solution was to the throw the entire pot into the sink. I grabbed the pot, tossed it in the sink, turned the tap on full blast and hoped for the best. A huge cloud of smoke followed, but the fire was out. Phew!
At first glance, there didn’t seem to be much damage done. I could easily hide this from my parents and they would never know. Hah! I looked across the kitchen into our family room and noticed a thick grey cloud of smoke covering the entire room. Spoke too soon. I figured that all I had to do was open all the windows and doors in the house and everything would be okay. I could pretend that I didn’t almost burn my house down and my parents would be none the wiser. As I was attempting to hide the evidence of my latest culinary adventure, my mom called…busted!
I’ve never forgotten that disaster and decided that it was time to successfully make Deep Fried Oreos. More than 10 years later, armed with a recipe and fire extinguisher (just in case), I attempted this recipe to prove to myself and everyone else that I could do it. I had a box of Birthday Cake Oreos, so I decided that this was a special enough occasion to use them.
Originally, I tried placing the battered Oreos into the oil using a large handled strainer (To emulate a deep-fryer basket), but found that the cookies cooked onto the strainer. Not exactly what I was looking for, so I decided to carefully place them in the oil using a spoon. This recipe was easy enough to follow, but I would recommend that once you place the battered cookies in the oil, to constantly flip them with a spoon (to avoid over-browning on one side). It will depend on how hot your oil is, but I found a cooking time of 45 seconds to 1 minute per cookie (or until the batter has puffed and has a golden brown colour) to be sufficient.
- 1.9 L vegetable oil (for frying)
- 1 large egg
- 235 ml milk
- 10 ml vegetable oil
- 135 g pancake mix
- 1 (18 ounce) package cream-filled chocolate sandwich cookies (ex. Oreo®)
- Heat oil in deep-fryer (or large pot) to 375 degrees F (or 190 degrees C).
- Whisk together the egg, milk, and 2 teaspoons of vegetable oil in a bowl until smooth. Stir in the pancake mix until no dry lumps remain.
- Dip the cookies into the batter one at a time, and carefully place into the hot frying oil. Fry only 4 or 5 at a time to avoid overcrowding the deep fryer.
- Cook until the cookies are golden-brown, about 2 minutes.
- Drain on a paper towel-lined plate before serving.