Deep Fried Oreo Batter Treat

Turning a package of Oreos and a few pantry basics into Deep Fried Oreos brings the magic of the fair right to your kitchen. Think crisp golden batter encasing that familiar chocolate-cookie-and-cream center. With just five main ingredients and a little frying oil, you can treat yourself and friends to a warm nostalgic dessert in under 30 minutes.

I first tried making these for a family game night and they instantly disappeared from the plate. Now my kids request them for every birthday celebration.

Ingredients

• Whole milk: Provides a rich base for the batter and helps achieve a smooth coating. Choose whole milk for best flavor but two percent works in a pinch
• Large egg: Binds the batter and gives it structure for frying. Use the freshest eggs for optimal lift
• Vegetable oil: Used both in the batter and for frying. Pick a neutral oil with a high smoke point like canola or sunflower to avoid bitter flavors
• Pancake mix such as Bisquick: Delivers a lightly sweet and fluffy shell. Use a quality mix for the best result check expire date and avoid lumpy mixes
• Oreo cookies: The star of the show. Go for the classic chocolate and cream or experiment with flavors like golden Oreos if you wish. Always use a fresh unopened package to avoid stale cookies
• Extra vegetable oil for frying: Ensure you have enough to fill your pot at least four inches deep. Fresh oil guarantees the cleanest flavor

Step-by-Step Instructions

Heat the Oil:

Achieve a consistent frying temperature by heating about four inches of vegetable oil in a deep saucepan or skillet set over medium heat. Monitor with a candy thermometer and aim for three hundred fifty degrees Fahrenheit. Maintaining the right temp means a crisp shell instead of greasy batter

Mix Wet Ingredients:

In a medium mixing bowl whisk the milk egg and two teaspoons of vegetable oil until well combined and smooth. This forms the building block of your batter

Combine Batter:

Gradually add one cup of pancake mix to the wet ingredients stirring until a thick but pourable batter forms. The batter’s consistency should coat an Oreo fully without dripping thinly. If too runny stir in a bit more mix. If lumpy or too thick add a splash of milk

Coat the Oreos:

Take your Oreos from the package. Use a fork or spoon to dip and fully coat each cookie in the pancake batter. Make sure every surface is covered so the cookie has a crisp shell after frying

Fry the Cookies:

Carefully place two or three battered Oreos into the hot oil at a time. Do not crowd the pan. Fry each for one to two minutes per side checking for a deep golden color. Flip gently using a slotted spoon. Overcrowding drops oil temp and makes them soggy

Drain and Cool:

Once golden remove each fried Oreo from the oil using a slotted spoon and drain on a plate lined with paper towels. This step keeps them crisp and light. Give the oil a few moments to recover heat between batches

Repeat and Serve:

Continue frying the rest of your cookies in batches always checking that oil temperature stays steady. Serve warm topped with a dusting of powdered sugar for extra indulgence

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I love how the pancake shell puffs up and seals in all that creamy Oreo center—my oldest once said it tasted like a fair in our kitchen—now it is our family’s tradition on chilly Friday nights

Storage Tips

Deep Fried Oreos taste best just after frying when crispy on the outside and gooey inside. If you do have leftovers let them cool completely and store in an airtight container in the refrigerator. Reheat in the oven or air fryer for a few minutes to bring back the crunch. I never recommend microwaving as it makes the batter soft

Ingredient Substitutions

You can use vegan pancake mix and a dairy-free milk like oat or almond if needed. Egg replacers such as flax egg work for a plant-based version. Try different brands or flavors of sandwich cookies for fun twists. Golden Oreos or even peanut butter filled cookies deliver unique results

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Serving Suggestions

Serve piled onto a platter dusted with powdered sugar for a classic fair-inspired treat. For extra flair add a drizzle of chocolate syrup or a scoop of vanilla ice cream alongside. A sprinkle of cinnamon sugar can add warmth for a holiday version

A Bit of History

Deep Fried Oreos rose to fame at American county fairs and carnivals in the early two thousands. This playful dessert draws from the tradition of frying sweets for a crunchy contrast to gooey or creamy fillings—think zeppole doughnuts or Southern beignets

Recipe FAQs

→ What kind of pancake mix works best?

Any classic pancake mix will work—Bisquick is a great option since it creates a thick, smooth batter that sticks well to the cookies.

→ How do I know when the oil is ready for frying?

Aim for 350°F (175°C). You can test by dropping a bit of batter into the oil—if it sizzles and cooks quickly, it's ready.

→ Can I prepare these treats ahead of time?

For best taste and texture, enjoy them fresh and warm as they can become soggy if made too far in advance.

→ Should I use regular or Double Stuf Oreos?

Either works, but regular Oreos are easiest to coat with batter and fry evenly. Double Stuf offers a creamier center if preferred.

→ Is it necessary to dust with powdered sugar?

Dusting with powdered sugar adds sweetness and presentation, but it’s optional if you prefer them less sweet.

→ Can I fry multiple cookies at once?

Yes, but avoid overcrowding so the oil temperature stays steady and each Oreo fries evenly.