This is one deliciously rich way to use up your leftover Tagalong cookies. Whip up a simple frying batter, heat your oil, and then dip the cookies in the batter before frying to a perfect golden-brown. Dust the fritters with powdered sugar and serve while warm and the centers are still melted.
- 8 Cups vegetable oil, for frying
- 1 large egg
- 1 Cup milk
- 2 Teaspoons vegetable oil
- 1 Cup pancake mix
- 30 Tagalong cookies
- Confectioners’ sugar, for serving
Heat the oil to 375 degrees F in a heavy pan.
Whisk together the egg, milk, 2 teaspoons of vegetable oil in a bowl. Stir in the pancake mix until no lumps remain. Dip the cookies in the batter, and place in the hot frying oil, being careful not to overcrowd the pan. Cook until golden brown, about 2 minutes, and then remove from the fryer and drain excess oil on paper towels. Dust with powdered sugar before serving.