I wanted to avoid the typical ideas for an Obama inspired Dessert. When a friend suggested Deep Fried Oreos, I was intrigued. I’d never heard of this before but I soon found out its a dish commonly served between the elephant ears and the tilt-0-whirl. Chocolate and cream with a good dose of all American down home values. I just needed to reinterpret the idea to be fancy and posh enough to take over the White House. This is what we came up with:
Obama’s Deep Fried Oreos:
Makes about 3 dozen
Double Chocolate Cookie Crips:
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened Dutch-process cocoa powder
- 1/4 tsp baking soda
- 1/4 tsp coarse salt
- 1/4 pound (4 oz) milk chocolate chips
- 1/4 cup (1/2 stick) unsalted butter
- 3/4 cups sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 tsp fresh thyme leaves
- 1 8 oz. container of whipped cream cheese
- 1 1/2 c. flour
- 1 tsp salt
- 3 Tbs baking powder
- 2 eggs beaten
- 3 Tbs melted butter
- 1 1/2 – 1 3/4 c. milk
Oil to deep fry in, about 1 quart
To start we need to make our cookies: Double Chocolate crisps, based on this Martha Stewart recipe, with a few minor changes.
Preheat oven to 300 degrees. Melt 1/2 your chocolate chips (2 oz) ounces of chocolate with the butter in a double boiler (a small heatproof bowl set over a pan of simmering water); let cool slightly. While chocolate is cooling, mix together flour, cocoa powder, baking soda, and salt.
Put chocolate mixture, sugar, egg, thyme and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.
On cookie sheets lined with parchment paper, scoop 1/2 tsp dollops onto tray about 2″ apart. Bake at 300 degrees for about 10 minutes. Watch the cookies and when cracks develop in the surface, they should be done. Let cool on a wire rack. The original recipe says the cookies should be soft, but for our needs, feel free to let them sit out a little longer when cooling before putting in an air tight container because we want them to be crispy! Because they don’t need to be moist you can make your cookies up to a week ahead. I did!
Take two cookies of approx matching shape and size and spread filling of whipped cream cheese in the middle and sandwich together. Chill.
Mix your batter: Mix together the dry ingredients. Mix together the wet ingredients. Mix the wet and the dry. Whisk all the lumps out. I’ve used a general pancake batter recipe, but you want the batter to be a little more liquid to coat the cookie but not be overly thick, so add more milk if you need it.
Heat up your oil on a burner over medium heat. I like to use a wok because I have more control. Its not as deep but I have a wider surface to dip the cookies in. I usually keep the burner around “4″ on my dial which is just a little below medium. The oil usually takes about 5-10 minutes to get up to heat. Test the oil with a drop of batter. A small piece should not brown right away but take a minute or so, but not too long.
When your oil is ready, dip your cookies in the batter and drop them in the oil. BE CAREFUL of hot oil! Be gentle when you drop the cookies in. The cookies seem to float, so you need to flip them in the oil so each side gets cooked.
I allow them to cook until they are just golden but not longer. When done, take out and sit in a bowl lined with paper towel to absorb excess grease.
To finish this dish in a accordance with my undertones of middle eastern flavor, I served the cookies with vanilla ice cream drizzled with a pomegranate syrup (just a simple syrup see recipe below) and garnished with fresh pomegranates and thyme.
Upon frying, the cookie and filling switches roles; the cookie melts and the filling cooks. When biting into this decadent but deliciously down home food, I felt immediately warmed, by all the new insulation the fat deposits from this dessert where providing my stomach and thighs.