Oreo Cookie Tempura

Oreo Cookie Tempura

Tempura Batter:

1 ½ cups all purpose flour

3 tbsp. sugar

2 tsp. kosher salt

½ cup sour cream

¾ cup + 1 tbsp. milk

2 extra large eggs

1 tsp. pure vanilla extract

1 package chocolate vanilla sandwich cookies, favorite brand

Caramel or chocolate sauce for garnish

Vegetable oil, for frying

In a medium bowl, sift together the flour, sugar, baking powder and salt

In a separate bowl, whisk together the sour cream, milk, eggs and vanilla. Add the wet ingredients to the dry ones, mixing only until combined and there are no lumps. Set aside.

Heat the oil in a pot. Bring to a boil.

Using a pair of tongs, dip the cookie into the tempura batter. Get a thick coat of batter all over the cookie. With your tongs, dip the battered cookie into the boiling oil and release. The cookie will float to the top and will start to fry. After 2 minutes, flip the cookie over and continue frying for another 2 minutes. The cookie is ready when the outside tempura has puffed up and turned a nice light golden brown. Remove from oil and pat dry on paper towel.

Tip: The batter can be refrigerated if sealed tightly into an air tight container up to 2 days.