A fairground favourite, this delicious deep fried cookies & cream biscuits recipe is so easy and utterly delicious! Cookies & cream biscuits are covered in batter, deep fried to golden perfection and dusted generously with icing sugar. You can even make pancakes with the leftover batter!
Deep fried cookies & cream biscuits are a popular carnival treat, and so easy to make at home. Soft and spongy on the outside, with a delicious melting middle. They’re absolutely delicious, and hard to resist!
Ingredients For Deep Fried Cookies & Cream Biscuits
The coating for these deep fried cookies & cream biscuits is essentially pancake batter. After the batter is prepared, all you’ll need are the biscuits themselves, oil for deep frying and a little icing sugar for decoration.
- Self Raising Flour
- Sea Salt
- Caster Sugar
- Egg
- Milk
- Cookies & Cream Biscuits
- Oil For Deep Frying
- Icing Sugar to Decorate
How To Make Deep Fried Cookies & Cream Biscuits
It’s so easy to make tasty deep fried cookies & cream biscuits. First, the batter ingredients are mixed in a bowl. Next, the biscuits are dunked into the prepared batter, before being deep fried to golden perfection on the outside with a delicious melting middle.
Step 1: Make The Batter
In a large bowl, add the self raising flour, caster sugar and sea salt. Mix briefly, then add the egg and milk. Whisk until combined, adding a touch more milk if necessary until you have a medium-thick batter. A few lumps are ok.
Step 2: Fry The Biscuits
Heat oil for deep frying to 170C. When the oil is hot, carefully dip your cookies & cream biscuits into the batter and drop carefully into the hot oil. Fry for about 2 minutes, turning once or twice until the deep fried biscuits are golden brown. Remove from the oil with tongs or a slotted spoon, allowing any excess oil to drain off.
Step 3: Serve Deep Fried Cookies & Cream Biscuits
Arrange on a serving plate. Dust generously with icing sugar and serve warm.
Recipe Tips For Deep Fried Cookies & Cream Biscuits
- Pancakes: The leftover batter mix can be used to make pancakes. Simply heat a dry non stick pan over a medium heat and pour a ladleful of batter into the pan. Cook for around 1 minute, or until bubbles for across the surface. Flip and cook for a further 30-40 seconds, transfer to a serving plate and keep warm with a clean kitchen towel. Repeat the process until all of the pancakes are cooked.
I hope you’ll try this deep fried cookies & cream biscuits recipe. If you do, let me know in the comments how it went!
A fairground favourite, this delicious deep fried cookies & cream biscuits recipe is so easy and utterly delicious! Cookies & cream biscuits are covered in batter, deep fried to golden perfection and dusted generously with icing sugar.
- 120 grams self raising flour
- Pinch sea salt
- 30 grams caster sugar
- 1 egg
- 125 ml milk
- Oil for deep frying
- 5 cookies & cream biscuits or as many as you'd like
- 1 tablespoon icing sugar
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In a large bowl, add the self raising flour, caster sugar and sea salt. Mix briefly, then add the egg and milk. Whisk until combined, adding a touch more milk if necessary until you have a medium-thick batter. A few lumps are ok.
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Heat oil for deep frying to 170C. When the oil is hot, carefully dip your biscuits into the batter and drop carefully into the hot oil. Fry for about 2 minutes, turning once or twice until the deep fried biscuits are golden brown. Remove from the oil with tongs or a slotted spoon, allowing any excess oil to drain off.
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Arrange the deep fried cookies & cream biscuits on a serving plate. Dust generously with icing sugar and serve warm.
Do you like this easy Deep Fried Cookies & Cream Biscuits recipe? If so, buying a copy of my book might appeal to you! In The Street Food Secret you can find a host of street food and carnival style recipes that you can make at home. You’ll learn how to make tacos, poutine, cheesesteak sandwiches and more! You can buy The Street Food Secret in paperback or kindle form here.
- Kenny McGovern (Author)
- English (Publication Language)
- 288 Pages – 07/20/2017 (Publication Date) – Robinson (Publisher)
