Deep-Fried Oreos
The success depends on the batter, which insulates the fried object
from direct contact with the hot oil. If the batter is done right, it
will become an edible shell and protect the cookie inside.
1 cup buttermilk pancake mix
3/4 cup ice water
1 quart vegetable oil
1 sleeve Oreo cookies (14 each)
2 tablespoons confectioners' sugar
Freeze cookies for 3 hours. When cookies are frozen, heat oil in a
heavy gauge 3-quart sauce pan until it reaches 350°F.
While oil is heating, set up a cookie sheet with paper towels, so
that the fried cookies can drain.

In a medium-sized mixing bowl, stir water into buttermilk pancake mix
with a wooden spoon until thoroughly combined. As soon as batter is
smooth, dip each cookie, one at a time, into batter. Smooth batter,
making a thin coat completely around the cookie.

Place coated cookie carefully into hot oil. Repeat for each cookie.
Fry on both sides, turning over once until golden brown. They cook
fast, so watch closely to make sure they don't burn. Remove fried
cookie from hot oil with metal tongs and drain on paper towels. Dust
with confectioners' sugar. Let cool slightly (about 2 minutes) before
serving. Makes 14.