Prep 5 mins
Cook 5 mins
I had these at a local county fair and just had to try to make them. They are delicious.You can substitute your favorite dry pancake mix for the Bisquick. They are best when eaten warm. If you are want to try a lighter version, use lowfat milk, canola oil, and reduced fat Oreos.
- 566.99 g package Oreo cookies
- 473.18 ml Bisquick
- 2 eggs
- 354.88 ml milk
- 14.78 ml oil
- vegetable oil (enough for deep frying)
- Blend Bisquick, eggs, milk, and 3 tsp oil until smooth.
- Preheat your deep fryer to about 375°F (use a thermometer if you wish to deep fry in a pan).
- Dip the cookies in the batter mixture until totally covered and then place in the hot oil (cookies will float).
- Keep checking and turn over the cookie when bottom side of Oreo is brown.
- Keep a close watch because it only takes a short time to brown.
- Remove cookies and eat warm.
I was hesitant to try this as it just sounded strange to me but I will say I was surprised by how good they were! I disagree with many of the reviewers who said the batter was too thin. Maybe if you use regular pancake batter it would be but if you use bisquick as called for, which I did, the batter is not runny at all. Everyone who tried these liked them but I think we all agreed we still like regular oreos more, hence the 4 star rating. It was fun and easy to make though and I'm proud I can say I've had deep fried oreos:)
OK, we've been curious about these since the first time we heard they existed. When I saw this recipe I knew we had to try. The batter was perfect and they fried beautifully. What a huge hit! I served them on a platter sprinkled with powdered sugar. DH had his with a scoop of vanilla ice cream. Thanks Scott!
im 16 years old and made this recipe for my family and they were a huge success! they tasted so great, even my stepdad loved them and he dislikes most sweets. ill definitely make them again