Ingredients
1 ½ cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup whole milk
1 large egg
1 teaspoon vanilla extract
1 ½ sleeves (about 20–25) Oreo cookies
4–6 cups vegetable oil (or canola/peanut oil) for frying
Powdered sugar for dusting
Instructions
1. 1. Prepare the batter: In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, whisk milk, egg, and vanilla. Gradually add wet to dry, mixing until just combined (lumps are okay; do not overmix).
2. 2. Heat oil: Pour oil into a deep, heavy pot to a depth of 3-4 inches. Heat to 350°F (175°C) using a thermometer.
3. 3. Batter the Oreos: Dip each Oreo into the batter, coating completely. Let excess drip off.
4. 4. Fry: Gently lower 2-3 battered Oreos into hot oil. Fry 1-2 minutes per side until golden brown and puffed. Do not overcrowd.
5. 5. Drain and dust: Remove with a slotted spoon and place on paper towels to drain. While warm, generously dust with powdered sugar.
6. 6. Serve immediately: Best enjoyed warm with melty centers and crisp exteriors. Repeat with remaining cookies, maintaining oil temperature.
Notes
Maintain oil temperature at 350°F for best results—use a thermometer. Do not overcrowd the pot. Dust with powdered sugar while warm for better adherence. For storage, keep at room temperature in an airtight container for 1-2 days; reheat in an oven or air fryer at 300°F for 3-7 minutes to restore crispness. Freezing is not recommended for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Deep-frying
- Cuisine: American with French influence
Nutrition
- Serving Size: 1 beignet
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg