Look through your available pots for one that will allow room for a few batter-dipped Oreos at a time, but is still small enough so that your oil fills the pot at least an inch deep.  Got one?  Excellent.  Set it on the stove and pour in the oil.  If you have a candy thermometer, hook it on the side now, but don’t turn the oil on yet.

Combine your flour, baking powder, sugar, and salt in a large mixing bowl.

Measure your milk into a measuring cup and add in the egg.  Whisk to combine thoroughly.

Turn on the stove and start heating the oil.  Ideally, you want to get to about 370°F or 188°C before you put the first batter-covered Oreo in.   If you don’t have a thermometer, I’d like to suggest you make a small investment but, alternatively, you can test the temperature by gently dropping in a small spoonful of the batter.  If the oil bubbles up around the batter immediately, it is probably hot enough.

Add your milk/egg mixture into the dry ingredients and stir thoroughly to combine.  This will be quite thick.

Prepare a rack for the fried Oreos to drain on by lining it with some newspaper topped with a clean paper towel.

When the oil is just reaching the correct temperature, dip an Oreo in the batter.

Carefully slip the battered cookie into the hot oil and allow to cook for 1-2 minutes until browned on one side.

Using a slotted spoon carefully turn the cookie over and brown the other side.

Remove to a paper towel lined platter to drain

sprinkle with powdered sugar if desired.