Homemade Deep Fried Oreos: The Ultimate Fair Food Dessert Recipe
Craving that irresistible taste of carnival indulgence? You don’t need to wait for the state fair to enjoy your favorite deep-fried treat! This incredibly easy recipe allows you to make perfect **deep fried Oreos** right in your own kitchen with just 5 simple ingredients. Imagine a warm, crispy, golden-brown exterior giving way to a soft, fluffy pancake-like batter, encasing a perfectly melted Oreo cookie. A generous dusting of sweet powdered sugar is the grand finale to this dreamy dessert, making it an absolute must-try for any sweet tooth. Get ready to transform your regular Oreos into a truly extraordinary homemade delight!
Why This Easy Fried Oreo Recipe is a Must-Try
If you’ve ever experienced the joy of a **fried Oreo** from a bustling state fair or carnival, you already know the magic they hold. For those who haven’t, prepare to be amazed! These aren’t just cookies; they’re a culinary experience. Each bite delivers a harmonious blend of textures and flavors: a wonderfully soft and pillowy pancake batter exterior, akin to a warm, fluffy fritter, cradling a gloriously melted Oreo cookie at its core. The classic chocolatey goodness and creamy filling of the Oreo mingle perfectly with the sweet, light batter, creating a truly unforgettable combination that’s pure dessert bliss. And of course, no fried Oreo is complete without a generous snowfall of powdered sugar – it’s the iconic finishing touch, like the icing on a delicious cake!
Among the countless delightful **Oreo desserts** out there, from rich Oreo cheesecake to decadent slutty brownies, this **homemade fried Oreos recipe** stands out for its surprising simplicity. You might expect such an indulgent treat to be complicated, but it’s anything but! With just a few basic ingredients – Oreos, pancake mix, water, and vegetable oil – you can whip up this carnival favorite in your own kitchen. There’s no complex baking or elaborate steps involved. It’s quick, it’s easy, and the results are absolutely phenomenal. So, don’t overthink it; dive in and create this incredible treat!
Simple Ingredients for Deep Fried Oreos
Gathering your ingredients for these **deep fried Oreos** couldn’t be easier. You’ll only need five common items to bring this carnival dream to life. For precise measurements and step-by-step instructions, please refer to the printable recipe card available at the end of this post.
Ingredient Spotlight & Expert Substitution Ideas
Let’s dive a little deeper into the ingredients and how you can customize this amazing **fried Oreo recipe** to your taste:
OREOS – This recipe is designed to perfectly coat a full standard-sized package of Oreo cookies (typically around 36 cookies). The beauty of this dessert is its versatility! Feel free to experiment with any flavor of Oreo you adore – classic, mint, peanut butter, golden, or even seasonal varieties. For an extra decadent experience, **double-stuffed Oreos** work wonderfully, providing an even creamier, meltier center. You can also get adventurous and try this technique with other flat, sandwich-style cookies for a unique twist!
BATTER – The key to that light, fluffy coating is pancake batter. You can use almost any brand of pancake mix you have on hand. The crucial part is achieving the right consistency. Follow the instructions on your chosen pancake batter box, then adjust with a little more water as needed until the batter is smooth enough to easily coat an Oreo evenly, but still thick enough to cling to the cookie without being too watery. We highly recommend using a “just add water” mix like Krusteaz for ultimate convenience and consistent results, making the prep even faster.
OIL FOR FRYING – Vegetable oil or shortening are excellent choices for achieving a golden, crispy exterior. You’ll need enough to fill your pot 3-4 inches deep, typically about 4-5 cups. Ensure you use an oil with a high smoke point for safe and effective deep frying. Maintaining the correct oil temperature is paramount for perfect **deep fried Oreos**, preventing them from becoming greasy or burnt.
POWDERED SUGAR – This isn’t just a garnish; it’s a vital part of the classic fried Oreo experience. The fine, sweet powder melts slightly on the warm batter, adding another layer of sweetness and a delicate texture that perfectly complements the rich cookie inside.
How to Make the Best Fried Oreos at Home
These step-by-step photos and detailed instructions are here to guide you through making this incredible **fried Oreo recipe**. For a printable version of this recipe, complete with precise measurements and comprehensive instructions, simply Jump to Recipe at the bottom of the page.
- Prepare Your Frying Station: Fill a heavy-bottomed pot (like a Dutch oven) 3-4 inches deep with shortening or vegetable oil. Place it over medium-high heat. Your goal is to reach a precise oil temperature of 375°F (190°C). This temperature is crucial for a perfectly cooked, non-greasy fried Oreo. Attach a candy thermometer to the side of the pot to continuously monitor the temperature. Be prepared to adjust your burner’s heat frequently to maintain this ideal temperature throughout the frying process.
- Mix the Batter: In a medium bowl, whisk together your pancake mix and water. Mix until most of the lumps are gone, but a few small ones are perfectly fine. The consistency is key: the batter should be thick enough to evenly coat an Oreo cookie, yet thin enough that any excess batter will drip off within a few seconds, leaving a thin, even layer.
- Coat the Oreos: Carefully dip an Oreo cookie into the prepared pancake batter. Gently toss or turn it to ensure it’s completely and evenly coated on both sides. Using a fork, lift the Oreo from the batter, allowing any significant excess to drip back into the bowl with a quick tap or two. You want a nice, even coating, not a thick blob of batter.
- Fry to Golden Perfection: Gently and carefully lower the coated Oreo cookie into the preheated 375°F oil. Do not overcrowd the pot; fry only a few at a time to maintain oil temperature. Fry for approximately 2-3 minutes. Once the first side turns a beautiful golden brown, carefully flip the Oreo to cook the other side until it’s also golden and crispy.
- Drain Excess Oil: Using a slotted spoon, carefully lift the golden-brown fried Oreo from the oil. Transfer it immediately to a plate lined with paper towels to absorb any excess oil. Continue this process, coating, frying, and draining the remaining Oreos, always ensuring the oil temperature stays as close to 375°F as possible.
- Dust with Powdered Sugar: Once all the Oreos are fried and drained, generously dust them with powdered sugar. This step adds a crucial layer of sweetness and that iconic fair food aesthetic.
- Cool and Serve: Allow the **fried Oreos** to cool for several minutes before serving. They will be extremely hot and gooey inside, so a brief cooling period ensures they are enjoyable and safe to eat.
Frequently Asked Questions & Expert Tips for Perfect Fried Oreos
While **fried Oreos** are undeniably best enjoyed immediately after frying, you can store any leftovers in an airtight container in the refrigerator for 2-3 days. To reheat them and bring back some of that desired crispiness, we recommend using an air fryer or a conventional oven. Avoid the microwave, as it will make them soggy.
For true “deep fried” Oreos with the authentic fluffy, crispy batter, traditional deep frying is the method of choice. An air fryer will produce a different texture, more akin to a baked fritter. If you want to try an air-fried version, you can spray the coated Oreos liberally with cooking spray before air frying at 350°F (175°C) for 5-7 minutes, flipping halfway. The result will be good, but not quite the same as the deep-fried carnival classic.
The secret lies in the consistency and not overmixing. You want a batter that is thick enough to cling to the Oreo but thin enough to drip off easily, forming a thin, even coat. Think slightly thicker than regular pancake batter. Don’t worry about a few small lumps; overmixing can lead to a tough batter. Use cold water to help create a lighter, crisper result.
Oil temperature is critically important! If the oil is too cold, the Oreos will absorb too much oil, resulting in a greasy, soggy product. If the oil is too hot, the batter will burn on the outside before the inside has time to cook and the Oreo to melt properly. Aim for a consistent 375°F (190°C) and use a thermometer to monitor it closely, adjusting your heat as needed, especially after adding cold cookies to the oil.
Always use a heavy-bottomed pot to prevent tipping and maintain even heat. Never fill the pot more than halfway with oil to prevent boil-overs. Always use a thermometer to monitor oil temperature. Carefully place items into the oil to avoid splatters. Keep a fire extinguisher (Class K or baking soda) nearby, but never use water on an oil fire. Do not leave hot oil unattended.
Irresistible Serving Suggestions for Fried Oreos
Serve your **deep fried Oreos** warm, after they’ve had a few minutes to rest on paper towels. This ensures they’re no longer piping hot but still delightfully warm and gooey inside. While a simple dusting of powdered sugar is classic and perfect, you can elevate this treat even further with these optional serving suggestions:
- Sauces: Drizzle with warm chocolate sauce, raspberry sauce, strawberry syrup, or a rich caramel sauce.
- Whipped Cream: A dollop of freshly whipped cream adds a luxurious touch.
- Ice Cream: Serve alongside a scoop of vanilla bean ice cream for a warm-cold contrast.
- Sprinkles: A sprinkle of colorful jimmies or chocolate shavings can add a festive touch.
- Nut Butters: A light drizzle of warm peanut butter or hazelnut spread for extra richness.
However you choose to enjoy them, these homemade **fried Oreos** are sure to be a delightful indulgence!
More Amazing Oreo Recipes to Try
If you’re an **Oreo cookie** enthusiast, you’re in luck! There are so many fantastic ways to incorporate these iconic cookies into your desserts. Once you’ve mastered these deep fried Oreos, why not try one of these other crowd-pleasing Oreo-inspired treats:
- Oreo Cupcakes: Fluffy cupcakes with a creamy Oreo frosting.
- Oreo Icebox Cake: A no-bake classic with layers of Oreos and whipped cream.
- Chocolate Lasagna: A rich, layered dessert featuring an Oreo crust.
- Oreo Cheesecake Bars: A delightful combination of creamy cheesecake and crunchy Oreos.
- Oreo Cheesecake Brownies: The best of both worlds – fudgy brownies topped with a swirl of Oreo cheesecake.
Each of these recipes offers a unique way to enjoy the beloved **Oreo cookie** in a dessert format!
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Fried Oreos
IMPORTANT – There are often Frequently Asked Questions and Expert Tips within the blog post that you may find helpful. Simply scroll back up to read them!
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Course: Dessert
Cuisine: American
36
fried Oreos
35 minutes
Ingredients
- 2 cups Krusteaz pancake mix
- 1 ½ cups water
- 36 Oreos 1 standard package
- powdered sugar for dusting
- 4 cups vegetable oil or shortening, for frying – about 4-5 cups
Things You’ll Need
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Dutch oven
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Candy thermometer
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Slotted spoon
Before You Begin & Expert Notes
- Best When Fresh: Fried Oreos are a treat best enjoyed immediately after frying for optimal taste and texture.
- Oreo Quantity: This recipe is designed to coat one full standard-sized package of Oreo cookies, typically around 36 cookies.
- Ideal Frying Pot: A Dutch oven or another heavy-bottomed pot is highly recommended for stovetop deep frying. Its thick walls help maintain a more consistent oil temperature, which is crucial.
- Temperature Management: The oil temperature will naturally fluctuate as you add colder Oreos to it. Continuously monitor with a candy thermometer and adjust your burner’s heat frequently to keep the temperature as close to 375°F (190°C) as possible.
- Too Hot: Oil that’s too hot will cook the batter too quickly, potentially burning it before the Oreo inside has properly melted.
- Too Cold: Oil that’s too cold will cause the cookies to soak up excessive oil, resulting in a greasy, soggy product instead of a light, golden crisp.
- Batter Versatility: You can use any brand of pancake batter. Just ensure you follow the package instructions and thin the batter with water as needed until it has a smooth, pourable consistency that evenly coats the Oreos without being too thick or watery. Krusteax is a great choice for its “just add water” simplicity.
Instructions
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Fill a heavy-bottomed pot 3-4 inches deep with shortening or vegetable oil. Heat over medium-high heat until the oil reaches 375°F (190°C). You will need to adjust the burner temperature regularly during frying to maintain the oil at precisely 375°F. Clip a candy thermometer on the pot to be able to regularly monitor the temperature.
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Whisk together pancake mix and water until a few small lumps remain – the mixture should be thick enough to coat an Oreo, but thin enough that excess batter will drip off the Oreo within a few seconds.
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Dip an Oreo cookie into the pancake batter, tossing it gently to coat evenly on both sides. Lift the Oreo from the batter using a fork and quickly tap off any excess batter to ensure a thin, even coat.
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Carefully transfer the coated cookie gently into the heated oil and fry for 2-3 minutes. Flip the Oreo once the first side is golden brown to cook the other side evenly. Do not overcrowd the pot.
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Lift the golden-brown fried Oreo from the oil with a slotted spoon and place it on a plate lined with paper towels to soak up excess oil. Continue coating, frying, and straining the Oreos, adding several at a time to the oil, but always maintaining the ideal fry temperature of 375°F.
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Generously dust the warm fried Oreos with powdered sugar.
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Allow to cool for several minutes before serving, as the inside will be very hot.
Nutrition
Serving: 1fried Oreo
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Calories: 286cal
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Carbohydrates: 11g
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Protein: 1g
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Fat: 27g
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Saturated Fat: 5g
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Polyunsaturated Fat: 15g
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Monounsaturated Fat: 7g
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Trans Fat: 0.2g
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Cholesterol: 5mg
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Sodium: 84mg
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Potassium: 42mg
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Fiber: 0.5g
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Sugar: 5g
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Vitamin A: 18IU
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Vitamin C: 0.04mg
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Calcium: 18mg
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Iron: 2mg
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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.