Deep-Fried Oreo Creme Filling Is Next-Level Perfection

The problem with deep-fried Oreos (battered, sugar-coated, the kind you find at the county fair) is that they’re too dry. There’s a reason we dip these things in milk. Putting extra breading around mushy wafers only exacerbates a pre-existing condition.

Thankfully, we have Nick from Dude Foods to set us straight. Instead of turning Oreos into donuts, he decided to fry the cookies directly, grinding them into a crumble, bathing them in egg wash, rolling them around Double Stuf creme filling, and, finally, drop-frying those sonsumbitches for about 20 seconds each.

The result, by Nick’s account, was gooey and melty and not entirely unlike the Oreo-coated deep fried ice cream he made previously. Feeling adventurous? Oreo cookie butter would make an excellent dipping sauce.

H/T + Picthx Dude Foods