1 cup buttermilk pancake mix
3/4 cup ice water
1 quart vegetable oil
14 Oreo cookies
Freeze cookies for three hours. In a heavy-gauge 3-quart saucepan heat oil to 350 degrees.
While oil is heating, set up a cookie sheet with paper towels for draining. In a medium-sized mixing bowl stir water into buttermilk pancake mix until thoroughly combined.
As soon as the batter is smooth, dip each cookie, one at a time, into batter and smooth batter, making a thin coat completely around the cookie. Place coated cookie carefully into hot oil. Repeat for each cookie. Fry on both sides, turning over once until golden brown.
Remove fried cookie from hot oil with metal tongs and drain on paper towels. Dust with powdered sugar.
Let cool slightly (about two minutes) before serving.
Note: Success depends on the batter, which insulates the Oreo from direct contact with the oil. If the battering of the cookie is done right, it will become a delicious, edible shell and protect the melted cookie.