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Deep-Fried Oreos

This recipe transforms classic cream-filled chocolate sandwich cookies into a decadent dessert by coating them in a simple pancake batter and deep-frying them until golden and warm. Perfect for a fair-inspired treat.
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Total Time 30 minutes
Course Snack
Cuisine American
Servings 30 people
Calories 4404.3 kcal

Equipment

  • 1 Heavy-bottomed pot or deep fryer For safely heating frying oil.
  • 1 Deep-Fry Thermometer Crucial for maintaining correct oil temperature.
  • 2 Mixing Bowls One for batter, one possibly for drained Oreos.
  • 1 Whisk For smoothing the batter.
  • 1 Slotted Spoon or Spider For safely lowering and removing Oreos from hot oil.

Ingredients
  

Main

  • 2 quarts vegetable oil for frying
  • 1 cup milk
  • 1 large egg
  • 2 teaspoons vegetable oil
  • 1 cup pancake mix
  • 1 18 ounce package cream-filled chocolate sandwich cookies (such as Oreo®)

Instructions
 

  • Pour vegetable oil into a heavy-bottomed pot or deep fryer, filling no more than halfway.
  • Heat the oil over medium heat until it reaches 375°F (190°C) using a deep-fry thermometer.
  • While the oil heats, whisk together the milk, large egg, 2 teaspoons vegetable oil, and pancake mix in a bowl until a smooth batter forms.
  • Carefully dip each cream-filled cookie into the batter, ensuring it is fully coated.
  • Allow excess batter to drip off the cookie before gently lowering it into the hot oil using a slotted spoon or spider.
  • Fry cookies in small batches for 2 to 3 minutes, turning occasionally, until golden brown on all sides.
  • Remove fried cookies from the oil using the slotted spoon and transfer them to a plate lined with paper towels to drain.
  • Repeat with the remaining cookies and batter.
  • Let cool slightly before serving.
  • Optionally, dust with powdered sugar before serving.

Notes

Ensure the frying oil reaches and maintains the correct temperature (around 375°F or 190°C). Too cool oil results in greasy Oreos, while too hot will burn the batter before the inside is warmed. Dip Oreos one at a time, allowing excess batter to drip off before frying. Fry in small batches to avoid overcrowding the pot and dropping the oil temperature. Drain fried Oreos on paper towels to absorb excess oil. A sprinkle of powdered sugar enhances the dessert.