Fried Oreos

Little hugs from Jesus—that’s what Deep Fried Oreos are.

A warm and softened Oreo cookie nestled inside fried batter is one of my FAVORITE desserts.

This weekend I had the strongest urge for this summer time staple (to me) after I flipped through some old college photos of my friend Kourtney and I hanging out at the Jersey Shore.

Kourt and I upside down. ;)

Kourt and I right side up. :)

I’m happy to say that I conquered the craving and made some this weekend!

I love fried Oreos!

I actually like them even better when they are paired with a raspberry lemon puree---yes, raspberry lemon puree. Trust me.

The first time I had this combo was when some friends and I randomly visited the Chip Shop in Brooklyn, NY .   

Since the owner fries EVERYTHING there, I figured I would bring a couple of Oreos with me and let him do his thing.

Well, he fried up my Oreos, but then gave my friends and I some raspberry puree  to dip them in and they were h-e-a-v-e-n-l-y.

Something about the raspberry and chocolate combo made them delicious, and so I of course made some to go with the fried Oreos I made this weekend.

Both items are super easy to make and it seriously took me about 20 minutes from start to finish to make both of them.

If you're not too grossed out yet about the thought of eating fried cookies, give these babies a try!

L-O-V-E

Recipes-

Fried Oreos from Food.com (I halved the recipe) 

• 1 (20 ounce) package Oreo cookies
• 2 cups Bisquick
• 2 eggs
• 1 1/2 cups of milk
• 3 teaspoons of oil
• Vegetable oil for frying

1. Blend Bisquick, eggs, milk, and 3 tsp oil until smooth.
2. Preheat your deep fryer to about 375°F (use a thermometer if you wish to deep fry in a pan).
3. Dip the cookies in the batter mixture until totally covered and then place in the hot oil.
4. Keep checking and turn over the cookie when bottom side of Oreo is brown.
5. Keep a close watch because it only takes a short time to brown.
6. Remove cookies and eat warm.

Raspberry Lemon Puree

• About 1/2 cup of frozen raspberries 
•  2 tablespoons of sugar (add more or less depending on taste)
•  1 teaspoon of fresh lemon juice 

    1. Pulse frozen raspberries in a food processor blender until fine.
    2. Transfer it to a saucepan and simmer on low for about 2 to 3 minutes
         until it starts looking like liquid
    3. Remove from the saucepan and strain the mixture in a bowl
        to remove all seeds
    4. Once all seeds are removed add the lemon and sugar and refrigerate
         until cold.