Deep-Fried Oreos: A Decadent Treat to Satisfy Your Sweet Cravings
There are few treats that evoke the sense of nostalgia and fun quite like deep-fried Oreos. When you think of fairs, carnivals, and festivals, one of the first foods that likely comes to mind is this crispy, indulgent dessert. The idea of taking a beloved cookie, coating it in batter, deep-frying it to golden perfection, and then dusting it with powdered sugar is enough to make anyone’s mouth water. These deep-fried Oreos are a whimsical take on a classic favorite, transforming the humble Oreo into a crispy, gooey delight that you can easily recreate at home with just a few simple ingredients. Whether you’re craving a sweet treat after a long day, preparing for a special occasion, or just want to surprise your friends with something a little out of the ordinary, deep-fried Oreos are a fun and satisfying option.
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Total Time: 5 minutes (Prep + Cook)
- Yield: 20 servings 1x
- Category: Dessert, Snack
- Method: Deep-frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Deep-Fried Oreos:
- 20 Oreo cookies: The classic choice for this recipe. You can use the regular Oreo flavor, or experiment with other varieties such as Golden Oreos, Mint Oreos, or even Peanut Butter Oreos.
- 1 ½ cups pancake mix: This will be the base of the batter. Pancake mix provides a fluffy and light texture when fried. You can use any brand of pancake mix, but make sure it’s not a flavored version unless you want to add extra flavor.
- 2 teaspoons vanilla extract: This will give the batter a subtle warm flavor and enhance the overall taste of the cookies.
- 1 cup whole milk: This liquid will thin out the pancake mix and make the batter smooth and easy to dip the Oreos in.
- 1 egg: The egg helps bind the ingredients together, giving the batter structure and ensuring it sticks to the Oreos when frying.
- Oil for frying: You’ll need enough oil to deep fry the Oreos. Canola oil or vegetable oil works best for this recipe, as both have a neutral flavor and a high smoke point.
- Powdered sugar (optional): While this step is optional, dusting the fried Oreos with powdered sugar adds a lovely finishing touch. It’s a classic garnish that gives the cookies a sweet, elegant look and taste.
Instructions
Step 1: Heat the Oil
Start by heating the oil in a deep fryer or a large, heavy-bottomed pot. You’ll want the oil to reach a temperature of about 365°F (185°C). This is the ideal temperature for frying, as it ensures the Oreos cook evenly and become golden brown without absorbing too much oil. To check the oil temperature, you can use a kitchen thermometer. If you don’t have one, a good trick is to drop a small amount of batter into the oil—if it bubbles and floats to the surface immediately, the oil is ready.
Step 2: Prepare the Batter
While the oil heats up, prepare the batter. In a large mixing bowl, combine the whole milk, egg, and vanilla extract. Whisk the ingredients together until the mixture is smooth and well combined. Next, gradually add the pancake mix, stirring it in a little at a time until you have a thick, smooth batter. The batter should be thick enough to coat the Oreos without dripping off too much, but still pourable enough to dip the cookies easily. If the batter seems too thick, you can add a little more milk to loosen it up.
Step 3: Coat the Oreos
Now comes the fun part—dipping the Oreos! Using tongs or a fork, carefully dip each Oreo into the batter, making sure it’s fully coated on all sides. You may need to gently shake off any excess batter to avoid having too much batter on the cookie. You want just enough batter to create a thin, crispy shell around the Oreo. Once the Oreo is coated, it’s ready for frying.
Step 4: Fry the Oreos
Carefully place the coated Oreos into the hot oil, one at a time. Be cautious not to overcrowd the pot, as this can lower the temperature of the oil and result in greasy cookies. Fry the Oreos for about 1 to 2 minutes on each side or until they are golden brown and crispy. Use tongs to gently flip the cookies to ensure they fry evenly on both sides. The batter should puff up slightly, forming a crispy shell around the soft, warm Oreo center.
Step 5: Drain and Serve
Once the Oreos are golden brown and crispy, use a slotted spoon to remove them from the oil. Place them on a plate lined with paper towels to drain any excess oil. This will help keep the cookies crispy and prevent them from being too greasy. While the cookies are still warm, dust them with powdered sugar to give them an extra touch of sweetness and elegance. Serve them immediately for the best experience.
Notes
- Monitor Oil Temperature: The key to crispy, non-greasy deep-fried Oreos is maintaining the correct oil temperature. If the oil is too hot, the batter will burn before the Oreo inside has a chance to warm up. If the oil is too cool, the batter will absorb too much oil and become soggy. Keep a thermometer handy to ensure the oil stays at 365°F (185°C).
- Don’t Overcrowd the Pot: Fry the Oreos in batches to avoid overcrowding the pot. Overcrowding can cause the oil temperature to drop, leading to greasy, undercooked cookies. Give each Oreo enough space to fry properly.
- Customize the Oreo Flavors: While classic Oreos are delicious, don’t be afraid to experiment with different flavors. Golden Oreos, Mint Oreos, and Peanut Butter Oreos all work wonderfully with this recipe and offer a fun twist on the classic deep-fried Oreo.
- Use a Slotted Spoon: When frying, use a slotted spoon to carefully lower the Oreos into the oil and remove them once they’re golden brown. The slotted spoon allows excess oil to drain away quickly and prevents the cookies from being greasy.
- Serve Immediately: Deep-fried Oreos are best enjoyed fresh and warm. The batter will stay crispy for a short time, so it’s important to serve them as soon as possible after frying.