Fried Twinkies, fried chocolate bars and now fried cookies have been selling like hot cakes at fairs around the nation recently.
ABCNEWS' Good Morning America first brought viewers news of the new crispy deep-fried Twinkie trend earlier this year.
Then, when the morning show heard about Shirley London's deep-friend Oreo cookie stand at this fall's Texas State Fair, another taste test was in order.
The combination of cream, cookie, buttermilk pancake batter and oil seems to please many palates.
London said she couldn't fry them fast enough.
Nearly 1,700 of the crispy saucers were flying out of her booth each day.
"It's the fair. People are out here to have a good time and destroy their diets," London said. "I've never had anyone in my 12 years here ask me, 'Where can I get a salad?"'
The cookies, which sold big at this year's Nevada State Fair too, sell for around $2 to $3 for a batch of six.
Brave customers at the Texas State Fair also lined up at a stand selling fried Snickers bars on a stick.
Fried candy bars first began to show up at fairs five years ago, imported from the fish-and-chip shops of Scotland, where deep-frying is an art.
Fried Twinkies were the big hit last year, but London says the Oreos really had mouths watering this year.
The chefs behind these sugary fried treats say success depends on the batter, which insulates the fried object from direct contact with the oil. If the batter is done right, it will become an edible shell and protect its the melted innards.
London shared the recipe for her deep-fried treat with Good Morning America.
• 1 cup buttermilk pancake mix • 3/4 cup ice water • 1 quart vegetable oil • 1 sleeve of Oreo cookies (14 each) • 2 tablespoons confectioners sugar
1. Freeze cookies for 3 hours.
2. In a heavy-gauge 3-quart saucepot heat oil to 350 degrees F.
3. While oil is heating, set up a sheetpan with paper towels for draining.
4. In a medium-sized mixing bowl stir water into buttermilk pancake mix with a wooden spoon until thoroughly combined. As soon as batter is smooth, dip each cookie, one at a time, into batter and smooth batter, making a thin coat completely around the cookie. Place coated cookie carefully into hot oil. Repeat for each cookie. Fry on both sides, turning over once until golden brown.
5. Remove fried cookie from hot oil with metal tongs and drain on paper towels. Dust with confectioners sugar.
6. Let cool slightly (about 2 minutes) before serving.
(The above recipe is slightly different from the original so that consumers can make it at home.)
Shirley London and Food Stylist Karen Pickus contributed to this food report.