In a mixing bowl, whisk together the sifted flour, milk, egg, granulated sugar, baking powder, vanilla extract, and salt until smooth. The batter should be thick enough to coat the Oreos but still pourable.

Let the batter rest for about 5 minutes. This allows the flour to hydrate fully, resulting in a better texture.

In a deep fryer or a heavy-bottomed pot, heat the vegetable oil to 375°F (190°C). Use a thermometer to ensure the oil is at the right temperature for frying.

If the oil is too hot, the batter will burn before the Oreos are heated through. If it's not hot enough, the batter will absorb too much oil.

Once the oil is hot, dip each Oreo into the batter, ensuring it is fully coated. Allow excess batter to drip off.

Carefully place the battered Oreo into the hot oil. Fry in batches, being careful not to overcrowd the fryer.

Fry for about 2-3 minutes or until golden brown, turning occasionally with tongs for even cooking.

Once fried, remove the Oreos and place them on a cooling rack lined with paper towels to absorb excess oil.

Dust the hot fried Oreos with powdered sugar before serving. This adds sweetness and a beautiful presentation.

Serve immediately while warm for the best experience!