Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg (lightly beaten)
- 3/4 cup milk
- 2 tablespoons melted unsalted butter
- 1 teaspoon vanilla extract
- 1 package Oreo cookies ((14.3 oz, about 24–36 cookies))
- 4–6 cups Vegetable oil (for frying)
- 1 1/2 cups powdered sugar (for glaze)
- 2–3 tablespoons milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
- In a separate medium bowl, whisk the egg, milk, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Mix with a spoon or spatula until just combined. Be careful not to overmix.
- Gently take an Oreo cookie and wrap a small amount of dough around it, ensuring the Oreo is completely enclosed. Form a ball about 1.5 to 2 inches in diameter.
- Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat to 350°F (175°C). Use a thermometer to monitor the oil temperature.
- Carefully drop 3-4 donut holes into the hot oil, avoiding overcrowding. Fry for 2-3 minutes per side, or until golden brown and cooked through.
- Using a slotted spoon, remove the donut holes from the oil and place them on a wire rack lined with paper towels to drain excess oil.
- While still warm, roll them in granulated sugar or drizzle with glaze. To make the glaze, whisk powdered sugar, milk, and vanilla extract until smooth.
- Prep Time: 20
- Cook Time: 15
Nutrition
- Calories: 280
- Fat: 15g
- Carbohydrates: 32g
- Protein: 4g