Fried Oreos were invented in 2001 by by a guy named Charlie Boghosian, also known as "Chicken Charlie" or "The Man Who Fries Everything," a 16-year-old Armenian settled in the United States, at the L.A. County Fair.
It's only right fried Oreos be a staple in this legendary Italian festival, as Oreos were created in Hoboken after all.
These bad boys are a no-frills, classic dessert that consists of the oreo being covered in batter and deep-fried.
A deep-fried Oreo is a dessert or snack consisting of a chocolate sandwich cookie which is dipped in batter and deep fried.
It may be served with different toppings, most commonly powdered sugar.
Oreos do not have to be frozen to fry them.
If you use room temperature Oreos, they will be soft after frying them, and freezing them beforehand will result in firmer fried Oreos.
Fried Oreo Batter is made of.
2 quarts (approximate) vegetable oil for frying.
1 cup Bisquick.
2/3 cup milk.
1 teaspoon vegetable oil.
1 egg.
15 Oreo cookies.
powdered sugar for dusting.
Fried Oreos are best eaten within 24 hours.
You can store them in a refrigerator for up to 3 days; however, they will get progressively softer as they draw in moisture.
You can re-crisp the Oreos in a toaster oven or regular oven.
Air fried Oreos give us that classic deep-fried flavor without all the splattery mess.
A delicious Oreo cookie is wrapped up in a crescent roll dough and then fried in the air fryer to crispy, golden perfection.
Then, the whole thing is coated in powdered sugar and served with maple syrup for dipping.