Content

• Tips
• Warnings
• What do you need

1 Chill the Oreo cookies in the refrigerator. Refrigerate for 4 hours.

2 Prepare pancake batter according to package directions. Be careful to make sure the dough is fairly thick. Using an electric mixer prevents dough from spattering all over the kitchen!

3 Pour about 5-8 cm into a heavy saucepan. vegetable oil. Typically, the skillet is not deep enough for the cookies to "float" when fried. Use an oil that can withstand high temperatures, such as peanut or coconut oil.

4 Heat vegetable oil to 170 ºC.

5 Dip the Oreo into the prepared pancake mixture.

6 Place the Oreo gently into the skillet. Leave enough space between them so that when the batter "rises" (expands), the cookies do not touch each other.

7 Cook for about 1 1/2 minutes, until dough is golden brown. Turn over if necessary to brown each side.

8 Remove the fried cookies. Sprinkle with powdered sugar if desired and let cool.

9 Eat!

Tips

• They are delicious with ice cream or whipped cream.
• Use a pot that is large enough with high enough sides to allow the cookies to float without touching each other. Alternatively, you can use a 20 cm brazier.
• The colder the cookies, the less they will cook while the dough is being cooked. Some recipes suggest freezing it before cooking.

Warnings

• Hot vegetable oil splashing on the stove can cause a fire or severe burns.
• Allow the cookies to cool thoroughly before you eat them.

What do you need

• Heavy saucepan; deep frying equipment is ideal as it regulates its temperature
• Tongs or other tools for removing fried biscuits
• Candy thermometer to monitor the temperature of the frying oil
• Paper towels to pick up excess oil