Fried Oreos Rule the Fairground
Deep Fried Sugary Treat Another Fair Food Phenomena
Fried Twinkies, fried chocolate bars and now fried cookies have been selling like hot cakes at fairs around the nation recently.
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.
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.
You don't have to wait for the fair to come into town to enjoy the deep-fried treat - Use London's recipe and make them in your own kitchen.
Ingredients
Cooking Directions
Freeze cookies for 3 hours.
In a heavy-gauge 3-quart saucepot heat oil to 350 degrees F. While oil is heating, set up a sheetpan with paper towels for draining.
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.
Remove fried cookie from hot oil with metal tongs and drain on paper towels. Dust with confectioners sugar.
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.)
