Would you like to enjoy Fried American Fairground Treats in the comfort of your home? Even if you don't have a deep fryer, it's easy to make a serving of these warm, golden brown deep-fried chocolate vanilla biscuits in your kitchen. But please always remember to be extremely careful when handling hot oil.
- Preparation time: 20 minutes
- Preparation time: 8-10 minutes
- Total time: 30 minutes
ingredients
- 120 g dry pancake batter mix
- 160 ml milk
- 1 egg
- 1 1/2 teaspoons of cooking oil
- 18 chocolate-vanilla double biscuits (e.g. OREO® Original)
- Deep-frying oil (e.g. refined rapeseed or sunflower oil)
- Powdered sugar, chocolate syrup, caramel syrup (optional)
method
Method 1 of 3: Prepare the oil
Step 1. Fill a heavy saucepan two to eight inches with oil
The pot should be deep enough to leave at least four inches of space above the oil. For deep-frying, there should be enough oil in the pot that the fried food is completely covered, but the pot is not more than half full.
- For deep-frying you should use a refined vegetable oil with a high smoke point and as little flavor as possible (e.g. rapeseed, grape seed or safflower oil).
- If you don't have a heavy saucepan or one with a very thick, heavy bottom, you can use a wok or pan instead.
Step 2. Heat the oil to 190 ° C
Use a roasting, sugar, or thermocouple thermometer. These thermometers show temperatures of up to 250 ° C. Place the thermometer in the center of the pot to check the temperature of the oil. You can easily keep an eye on the temperature while working if you have a thermometer that you can clip to the side of the pot.
- If you don't have a thermometer, hold a wooden spoon, kebab skewer, or chopstick in the oil. If bubbles form around the wood, the oil is hot enough to fry.
- You can also add a popcorn kernel of corn to check the temperature. It will burst at around 180ºC and you will know the oil is almost at its optimal frying temperature.
- The oil will smoke if it's too hot. Carefully remove the pot from the hob so it can cool down.
Method 2 of 3: Prepare the cookies
Step 1. Mix the pancake batter mix with eggs, milk and cooking oil in a large bowl and beat everything until smooth
The dough shouldn't be too runny, but thick and sticky so that it sticks to the biscuits.
- If your batter is too thin, just add 30 grams of pancake batter mix.
- You can also use baking mixes for deep-fried pastries or waffles instead of the pancake mix. Just make sure the batter is thick enough to coat the biscuits.
Step 2. Use tongs or your hands to dip a biscuit into the pancake batter so that it is completely coated
However, you shouldn't soak the biscuit for too long or it will become too soft. Dip only one at a time and then place it directly in the oil. The batter should be so thick and sticky that you can't see the chocolate chip cookie underneath.
- If you're dipping the cookies by hand, use only one hand. With the "clean" hand you can carefully place the biscuits in the oil without having to wash your hands in between.
- Put the biscuits in the freezer for 30 to 60 minutes if they fall apart or crumble. This also prevents the cream filling in the middle from becoming too soft during deep-frying.
Method 3 of 3: Fry the cookies
Step 1. Add the batter-coated biscuits to the hot oil
Frying works best in small amounts. Depending on the size of your saucepan, you should only deep-fry four to five cookies at a time. The biscuits should have enough space that they neither touch nor stick to each other.
- When you put the biscuits in the oil, its temperature will drop a little (especially if the biscuits were in the freezer beforehand). Make sure the oil stays between 120ºC and 160ºC during the frying process.
- Frying larger quantities at once would not only make the cookies stick together, but also lower the temperature of the oil enough to prevent the batter from becoming crispy.
- Be careful when handling hot oil. Don't just drop the coated cookies into the pot. The hot oil would splash up - a dangerous thing!
- Use tongs if you're afraid to put the cookies in the oil with your hand.
Step 2. Deep-fry the coated biscuits until they are crispy and golden brown, remembering to turn them over with the tongs
The cookies float on top of the oil and fry quickly, making them ready in under two minutes. Do not move away from the pot or they will burn or be fried for too long.
- Keep the biscuits moving as they deep-fry to prevent them from sticking together.
- Let the oil reheat to 190ºC after each load. Use tongs or a colander to remove any bits of dough floating in the oil.
Step 3. Remove the fried biscuits from the oil with tongs and place them on a sheet of paper towels to drain
The oil stays on the outside of the fried dough and does not get inside the dough or biscuit. Dabbing off the excess fat makes this rich treat just that little bit healthier.
- The oil is a flavor carrier and gives the dough its crispness. So don't overdo it enough to remove the last drop.
- You can also drain the cookies on a wire rack. However, paper towels remove more fat than dripping on a cooling rack.
Step 4. Let the oil cool, then pour it into an empty bottle using a funnel
You can reuse the deep-frying oil (provided you strain off all the remnants of the dough) or take it to a used fat disposal point.
- Pour the oil No way into the sink. It would clog your pipes.
- If there's nowhere else to recycle the oil, throw it in a tightly closed bottle in the trash or pour it over the weeds in your yard.
- If you plan to use the oil again within the next few weeks, store it in a cool, dark place or in the refrigerator so it will last longer.
- If you don't have a funnel, pour the cooled oil into a paper cup, then squeeze the opening so that you can easily pour the oil into the opening of a tightly capped bottle or container.
Step 5. Serve warm
You can add powdered sugar, vanilla ice cream, chocolate or caramel sauce, whipped cream or any other topping of your choice to your deep-fried biscuits.
Let the cookies cool for a minute or two so you don't burn your mouth. But eat them as long as they are warm! If you are making a large amount and want them to stay warm until serving, store the finished cookies in a warmed oven (around 90ºC)
Warnings
- Never try to put out a grease fire with water, flour, or sugar. Instead, use baking soda (also known from baking soda or Bullrich's salt), a saucepan lid, or a damp towel to smother the flames. Make sure to turn off the stove.
- Make sure to get help from an adult with this project. Hot oil is dangerous and can quickly result in fire or serious burns.
