deep fried oreos (please forgive me)

I hope you all had a wonderful Super Bowl Sunday! I was pretty underwhelmed both by the game and the commercials, but thankfully the food was fantastic. Jared made some delicious wings, and for dessert - since we already had the fryer out - I made some deep fried Oreos. (We actually bought our deep fryer for the sole purpose of frying food for the Super Bowl a few years ago.) Now, before you judge, do not underestimate the perfection that is the deep fried Oreo. I know, I know - it sounds gluttonous and wrong in so many ways, but it's really so insanely good. I'm a fan of regular Oreos, but something happens to them in the frying process that takes them to a whole new level. You bite into the golden crispy dough and hit this warm cakey center of Oreo wonderment... it's so soft and pillowy and yes it's everything that's wrong with America in a single bite, but put that out of your mind and just appreciate the American ingenuity that went into creating something so delicious. Everything in moderation, right? Right! Okay, so here's how we make them...


  • Double Stuf Oreos (you're frying the thing anyway, might as well go Double Stuf!)
  • Pancake mix (I use Bisquick)
  • Whatever you need to make 1 batch of pancake batter according to the instructions on the box
  • Deep fryer
  • Lots of oil (we use vegetable)
  • Powdered sugar


  1. Heat the oil to 375 degrees
  2. Make the pancake batter according to the instructions on the box
  3. Dip a few Oreos into the batter (I do 3 at a time) and cover them on all sides
  4. Make sure the basket in your fryer is completely submerged
  5. Take the Oreos out of the batter one by one and drop them into the oil (I use metal skewers to pinch the Oreos as I take them out of the batter and into the oil... I find this results in the least amount of batter coming off of the Oreo during this process)
  6. Fry the Oreos for 1-2 minutes per side, until each side is a nice golden brown
  7. Remove from the oil and place onto paper towels
  8. Sprinkle powered sugar over top (do not skip this, it's not nearly as good without it!) and serve hot

Confession... one of the Oreos in the photo is actually a Thin Mint. I had what I thought was a genius idea to deep fry a few Thin Mints - you know, since we were frying things - and I'm sad to report that they were a bit of a bust. The batter didn't cling to the cookie very well, and the cookie didn't soften when fried like the Oreos do. Verdict: Plain old Thin Mints with milk are still the way to go.

{made for dinner} homemade french fries


Well, homemade fries AND burgers, but who cares about burgers when there are FRENCH FRIES?!? Not me, and hopefully not you. I was inspired to make these after the Pioneer Woman posted her version a couple of weeks ago. We try not to bust out the deep fryer very often, but I just couldn't help myself when I saw that crispy golden goodness (I may have drooled a little). We cross referenced PW's approach with our main man Alton Brown's recipe and here's what we came up with...


  • 1 Russet potato (plenty of fries for 2 people)
  • Lots of vegetable oil (any cooking oil will do, but safflower oil is supposedly the best)


Cut the potato into fries (we aimed for 1/2 in. thickness). Soak the fries in cold water for at least an hour - the longer the better. (Do not skip the soaking part!) Drain potatoes thoroughly, removing any excess water.

When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 3 to 5 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.

Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 3 to 5 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in a 200 degree oven until ready to eat.