Fried Cookies Recipes

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DEEP-FRIED COOKIES



Deep-Fried Cookies image

My kids love this delicious, indulgent treat. I like to give the batter a kick by adding a pinch of cinnamon and a teaspoon of vanilla extract. - Margarita Torres, Bayamon, Puerto Rico

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 1-1/2 dozen.

Number Of Ingredients 6

18 Oreo cookies
Oil for deep-fat frying
1 cup biscuit/baking mix
1 large egg
1/2 cup 2% milk
Confectioners' sugar

Steps:

  • On each of eighteen 4-in. wooden skewers, thread one cookie, inserting pointed end of skewer into filling. Freeze until firm, about 1 hour. , In a deep cast-iron skillet or deep fryer, heat oil to 375°. Place biscuit mix in a shallow bowl. In another bowl, combine egg and milk; whisk into biscuit mix just until moistened., Holding skewer, dip cookie into biscuit mixture to coat both sides; shake off excess., Fry cookies, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 100 calories, Fat 5g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 123mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

DEEP FRIED COOKIES



Deep Fried Cookies image

A must-have for Fair food lovers!

Provided by MCCARTNEY4175

Categories     Desserts     Cookies     Cake Mix Cookie Recipes

Time 9m

Yield 20

Number Of Ingredients 5

1 quart canola oil for frying
1 (20 ounce) package chocolate sandwich cookies with creme filling
2 cups dry pancake mix
1 cup water
½ cup confectioners' sugar for dusting

Steps:

  • Heat oil in a deep-fryer to 375 degrees F (190 degrees C). Mix pancake mix with water according to package directions.
  • When the oil comes up to temperature, dip 4 or 5 cookies at a time into the batter, and fry in hot oil, turning once, until golden brown. Remove from oil using tongs, and drain on paper towels. Sprinkle fried cookies with confectioners' sugar and serve.

Nutrition Facts : Calories 229.6 calories, Carbohydrate 33.4 g, Fat 10 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 1.6 g, Sodium 328.7 mg, Sugar 14.4 g

FRIED COOKIES



Fried Cookies image

Many European cultures had this type of fried cookie. This particular recipe says to tie it in a knot but it can be made pulling one end through a slit cut into the dough.

Provided by Rosina

Categories     Desserts     Cookies

Yield 84

Number Of Ingredients 9

2 eggs
¼ cup white sugar
2 ½ tablespoons shortening
2 ½ tablespoons brandy
2 teaspoons anise seed
¼ teaspoon salt
2 cups all-purpose flour
1 cup vegetable oil for frying
⅓ cup confectioners' sugar for decoration

Steps:

  • In a large bowl beat together eggs and sugar until thick and light colored. Then beat in shortening, brandy, anise seeds (optional) and salt. Beat in flour gradually.
  • On a floured surface, knead dough into a smooth ball. Divide ball into two equal pieces, wrap in waxed paper and chill in refrigerator for at least two hours.
  • Roll one piece of dough into a rectangle approximately 12 x 15 inches. (The other piece of dough should be left in refrigerator until ready to be rolled.) Using pastry wheel, cut dough into strips 6 x 1 inch.
  • Make a vertical slit in top 1/3 of the strip and draw the bottom end of it through OR tie a knot in the center. Repeat with remaining dough and set aside.
  • Heat oil in a deep frying pan to 360 degrees F (185 degrees C). Deep fry strips until golden brown. Drain on paper towels, cool, and sprinkle heavily with confectioners' sugar.

Nutrition Facts : Calories 23.9 calories, Carbohydrate 3.4 g, Cholesterol 4.4 mg, Fat 0.8 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 0.2 g, Sodium 8.7 mg, Sugar 1.1 g

FRIED RIBBON COOKIES



Fried Ribbon Cookies image

In Padova, Treviso, and Venice (and elsewhere in Italy), sugar-dusted mounds of these fried cookies are served at weddings and holiday celebrations. They're essential at pre-Lenten festivities. In the Veneto, it just wouldn't be Carnevale without lots of crostoli! At our house, these are a favorite treat all year around. The dough is easy to mix in the food processor, and it's fun for the whole family to make little ribbons and tie them in a knot. Make the cookies a few days in advance if you prefer, and powder with sugar just before serving.

Yield makes about 40 cookies

Number Of Ingredients 15

6 tablespoons very soft butter
1/3 cup sugar
1/2 teaspoon salt
1/4 cup milk
1 large egg
1 egg yolk
3 tablespoons dark rum
1 1/2 tablespoons fresh lemon juice
Finely grated zest of 1 lemon (about 2 teaspoons)
Finely grated zest of 1 orange (about 2 tablespoons)
2 1/4 cups all-purpose flour, plus more as needed
6 to 8 cups vegetable oil for frying, or as needed
2 tablespoons powdered sugar, or as needed
A food processor, a rolling pin, and a fluted pastry cutter for mixing and rolling the dough
A 10-inch saucepan or sauté pan with 4-inch sides for frying the crostoli

Steps:

  • Blend the butter, sugar, and salt in the food processor. Add the milk, egg and yolk, rum, lemon juice, and citrus zests, and process everything together until smooth. Scrape down the sides of the bowl, dump in all of the flour, and process in pulses until the dough comes together. Clean the bowl again, and pulse a few more times to mix thoroughly.
  • Scrape the dough out onto a lightly floured work surface, and knead briefly into a soft, smooth ball. If it is sticky, knead in more flour in small amounts. Wrap the dough tightly in plastic, and chill for 30 minutes to an hour. (You can keep it refrigerated up to a day, but let it return to room temperature before rolling.)
  • Cut the chilled dough in half, and work with one piece at a time. Flatten the dough on a lightly floured work surface, and roll it out to a rough square shape, approximately 16 inches on a side. Trim the edges of the square, and with the fluted cutter divide it into ten strips, about 1 1/2 inches wide. Cut across all the strips in the middle to form twenty ribbons, each about 7 inches long (though they shrink after you cut them).
  • One at a time, tie each ribbon into a simple overhand knot. If necessary, stretch the ends gently so they're long enough to knot. Place the knotted crostoli on a sheet pan lined with parchment or wax paper as you work, leaving room between them so they don't stick to each other. Roll out the second piece of dough; cut and tie ribbons the same way.
  • Meanwhile, pour vegetable oil in the pan to a depth of 2 inches or a bit more. Set over medium heat to reach frying temperature gradually. When you're ready to start frying, raise the heat, and test the oil by dropping in a scrap piece of dough; the fat should bubble actively around the dough, but it shouldn't get dark quickly. (If you have a frying thermometer, heat the oil to 350˚. And be sure to use long-handled tools, hot pads, and caution when deep-frying.)
  • Using long-handled tongs, quickly drop the first batch of crostoli into the fryer-raise the heat to return the oil to frying temperature. Don't crowd the cookies-fry only ten or twelve at a time in a 10-inch-diameter pan. The cookies first drop to the bottom, but soon float to the surface. Turn them frequently with tongs and a spider or slotted spoon, to cook evenly.
  • Fry the crostoli for 4 minutes or so, as they color gradually to dark gold. Adjust the heat as needed to maintain oil temperature and prevent too rapid browning. When crisp and golden all over, lift them from the oil with a spider or spoon, drain off oil, then lay them on layers of paper towel to cool. Fry the remaining crostoli in batches the same way; drain and cool. Store in a sealed cookie tin or plastic container, and keep them dry.
  • To serve, pile the cooled crostoli on a serving plate in a heaping mound. Put the powdered sugar in a small mesh sieve, and dust generously over the cookies.

ITALIAN SFRAPPOLE FRIED COOKIES



Italian Sfrappole Fried Cookies image

Make and share this Italian Sfrappole Fried Cookies recipe from Food.com.

Provided by Olha7397

Categories     Dessert

Time 19m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 cups all-purpose flour
2 eggs
1/4 cup butter
1/2 cup sugar
2 tablespoons rum
2 tablespoons chilled sweet white wine
oil (for frying)
powdered sugar or honey, to finish

Steps:

  • Place the flour on a wooden board and make a well in the center.
  • Break the eggs into the well and beat lightly with a fork.
  • Add the butter, sugar, rum and wine and mix thoroughly with the eggs.
  • Using your hands, gradually incorporate the flour, starting from the inside of the well.
  • Work the dough into a ball.
  • Cover and refrigerate for 20 to 25 minutes.
  • Roll out the dough on a lightly floured surface until 1/4 inch thick.
  • Using a pastry wheel or sharp knife, cut the dough into strips 3/4 inch wide and 6 or 7 inches long.
  • Tie the strips in knots or pin in bows.
  • Pour oil into a large saucepan or deep fryer until 2 inches deep.
  • Heat the oil to 375°F.
  • Using a slotted spoon, lower the bows a few at a time into the hot oil.
  • Turn the bows while cooking.
  • When golden brown on both sides, remove and drain on paper towels.
  • Arrange the bows on a platter and dust with powdered sugar, or drizzle with some honey.
  • Vogue Entertaining.

Nutrition Facts : Calories 484.7, Fat 14.6, SaturatedFat 8.2, Cholesterol 136.2, Sodium 118.4, Carbohydrate 73.1, Fiber 1.7, Sugar 25.4, Protein 9.7

FRIED SUGAR COOKIES



Fried Sugar Cookies image

I grew up eating these crispy little Japanese cookie snacks called Karinto. Tastes a little like crunchy glazed donuts. You can buy these made with white sugar or brown. Cook time will change depending on how thick you cut your pieces. Okay, I've made these twice now ... just can't get them to come out with the right amount of crunch. If you try these, please know that this recipe needs a little 'help'.

Provided by marisk

Categories     Dessert

Time 35m

Yield 25 cookies

Number Of Ingredients 9

1 cup flour
1 teaspoon baking powder
1 1/3 tablespoons sugar (brown or white)
1 pinch salt
1 egg
3 tablespoons milk
vegetable oil (for frying)
1/2 cup sugar (brown or white)
2 1/2 tablespoons water

Steps:

  • Sift flour and baking powder together.
  • Add sugar, salt, egg and milk. Blend to make a smooth dough.
  • Roll out and cut into 1/2"X1/4"X1" strips. (sprinkle with a little flour if difficult to cut).
  • Heat oil in deep skillet 1/3 full to 330 degrees F.
  • Fry dough pieces, adding one at a time, making sure they don't stick together. Remove from oil when and drain on paper towel when evenly browned.
  • To make the icing, heat the sugar and water in a small saucepan over medium heat, constantly stirring until it thickens. If a small drop immersed in water hardens, it is ready.
  • Add fried dough pieces to syrup and gently stir to coat all pieces evenly.
  • Place cookies on cookie sheet covered with parchment paper and allow to cool and set.
  • Place in ziplock type bag or other container once coating dries and hardens.

AIR-FRYER FRIED COOKIES



Air-Fryer Fried Cookies image

Deep-fried Oreos are quickly becoming a county fair favorite. Now you can make them at home quickly, easily and mess free. -Margarita Torres, Bayamon, Puerto Rico

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1-1/2 dozen.

Number Of Ingredients 6

18 Oreo cookies
1 large egg
1/4 cup 2% milk
1/4 teaspoon almond extract
1 cup biscuit/baking mix
Confectioners' sugar

Steps:

  • On each of eighteen 4-in. wooden skewers, thread 1 cookie, inserting pointed end of skewer into filling if desired. Freeze until firm, about 1 hour. , Preheat air fryer to 350°. Cut pieces of parchment to fit the bottom of the air fryer. In a shallow bowl, whisk together egg, milk and extract; add biscuit mix and stir just until moistened. Dip cookie into biscuit mixture to coat both sides; shake off excess. Place a sheet of parchment in air fryer; spray parchment with nonstick cooking spray. In batches, arrange cookies in a single layer 1/2-in. apart, placing 1 cookie in each corner of the paper so it doesn't fly around during cooking. , Cook until golden brown, 5-7 minutes. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 84 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 115mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

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