6 Servings
1 Hour, 10 Minutes
Allergens
Submitted by Sari Eller
I developed this recipe last year, when I was in seminary. Being far from home is hard, but being far from home on chanukah was even harder. I decided to fry Oreos on the first night of chanukah for the whole school, (and my cousin’s dira down the block) and needless to say, they were very well received. Later on in the year, I thought of this twist on the classic fried oreo, but I didn’t get around to making them until now. They were a big hit with the whole family, and a great activity for the kids. Try them and you won’t be disappointed!
Use a knife to gently pry apart the two sandwich cookie halves, being careful not to break the cookies.
Spread one half of each cookie with a teaspoon of peanut butter and press the cookie halves back together.
Freeze filled cookies for at least 20 minutes.
Combine all ingredients in a bowl, mixing well until no lumps remain. Let the batter sit for 10-15 minutes.
In a small pot, bring sauce ingredients to a boil. Reduce to a simmer and allow the mixture to cook down for 10-15 minutes.
Puree until smooth using an immersion blender. If the sauce is still on the thin side, return to a simmer for an additional five to 10 minutes until reduced and thickened. Allow to cool.
In a medium pot set over medium heat, heat about an inch of oil.
Dip frozen cookies in batter, allowing excess batter to drip off, and fry cookies until puffed and golden, approximately two minutes per side.
Allow cookies to cook slightly before dusting with powdered sugar and serving with strawberry sauce.
Notes:
Fried Oreos can also be reheated, but taste best eaten within 24 hours.
