Deep Fried Oreo's are a boardwalk staple. Every year when I venture to the ocean and boardwalk for the week, I indulge in a serving of these warm, sweet fried cookies. It's my once a year special treat that I just LOVE! I recently found myself wondering WHY? Why can I only enjoy this delicious treat once a year?!? After about a minute of pondering, I had decided. I will make them myself!

I went to the store and picked up a bag of Double Stuffed Oreo's because if you're going to have an Oreo, it better be double stuffed! When I got home and munched on a cookie, I had a brilliant thought! Why not put them on a stick like a corn dog? I immediately trashed the traditional fried Oreo idea, and started preparing my lollipops. That was definitely the best idea of the day.

These lollipops are not the easiest to make, but the end result is sooo worth it! Inspired yet? Grab your ingredients and lets get going!!

NOTE: This recipe makes 4 lollipops with 2 cookies on each

Ingredients:

8 Double Stuffed Oreo's
4 wooden skewers
1 1/4 cups flour
3 tsp baking powder
1 tbls granulated sugar
1/2 tsp salt
1 large egg
1 1/4 cup milk
2 tbls oil
oil for frying
powdered sugar for garnish

Step 1: Assemble the Lollipop Base

Take one Oreo and slowly slide it down one skewer leaving about 1 inch of skewer sticking out. You need to apply a small amount of pressure to the cookies while you slide them on. If you don't, the cookies tend to pop in half.

NOTE: You NEED to use Double Stuffed Oreo's. The regular ones aren't thick enough and your cookies will not stay on the stick. Just another reason why Double Stuffed Oreo's are superior to the traditional ones.

Slowly and carefully top the skewer with one more cookie. Repeat with the remaining cookies and skewers.

Step 2: Make the Batter

In a medium bowl, mix the flour, baking powder, sugar and salt.
In another bowl mix the egg, milk and 2 tbls of oil.
Pour and mix the egg mixture into the flour until all clumps are gone.
Pour the batter into a thin, tall glass.

NOTES:

This batter is super fluffy and will begin to expand almost immediately. You may want to wait a few minutes for it to fluff up before pouring it into the glass so it doesn't overflow.
The glass needs to be tall enough to completely dip the pops. Also, the thinner the cup, the better (I used a tall beer glass.) You will have wasted batter (it's inevitable) and using a thin cup will maximize the amount of pops you get from one batch while limiting the waste. If you use a wider cup, you might need more batter to dip the pops.

Step 3: Dip and Fry

Heat a deep fryer or a pot filled with 4in of oil to 350°F. If you're using a pot you can monitor the temperature with a candy thermometer.
Once the oil is hot, carefully dip one pop into your batter. You need to make sure all the cookies are coated. Dip the pop slightly farther to batter to coat about 1/4in of the stick. This will help keep the Oreo's on the stick once the filling is hot.
Immediately but slowly submerge the pop into the oil. You will need to apply pressure to keep it submerged. It will bubble a lot at first but simmer down after about 30 seconds. Cook the lollipops for 1 minute and 30 seconds, turning the pop over after 45 seconds for even cooking.
Quickly remove the lollipop from the oil and lay on paper towels to cool and drain.
Repeat with the remaining lollipops.

NOTE: Because the Oreo's have a bunch of cream, they will want to slide off the stick (especially if you didn't get a good coating on the stick.) Getting them out of the oil and resting quickly will help prevent that slippage.