Welcome to the ring of ridiculousness: today we’re turning chocolate sandwich cookies into gloriously battered, golden, sugar-snowed pockets of nostalgia. Deep Fried Oreos are the state fair’s answer to restraint — a molten, crispy, ephemeral joyride that will straight-up ruin your ability to behave at dessert time. If you adore the mouthfeel of crunchy meeting pillowy cream, and you’re not afraid of a little oil-splattered chaos, congratulations: you are ready.
This recipe makes a batch you can share (or pretend to) and includes tips for batter, frying, and—crucially—how to keep the cream from exploding into the oil. Serve with a scoop of vanilla ice cream, or challenge a friend to a powdered-sugar duel. For more carnival-grade nonsense, check out my Deep Fried Peanut Butter & Jelly Sandwich and Elvis’s Revenge: Deep-Fried Peanut Butter, Bacon & Banana Tacos.
Ingredients
- 24 Oreo cookies (regular or Double Stuf — I choose chaos)
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- Pinch of salt
- 1 large egg
- 3/4 cup whole milk (or any milk you like)
- 1/2 teaspoon vanilla extract
- 2 cups pancake batter mix (optional, for sturdier batter — see Tips)
- Vegetable oil or canola oil for frying (about 2–3 quarts depending on your pot)
- Powdered sugar, for dusting
- Optional: chocolate sauce, caramel sauce, or a scoop of vanilla ice cream for serving
Instructions
- Prep and chill: Line a baking sheet with parchment paper. Arrange Oreo cookies in a single layer. Chill them in the freezer for 10–15 minutes — this helps the cream stay put during frying.
- Make the batter: In a medium bowl whisk together flour, sugar, baking powder, and salt. In another bowl whisk egg, milk, and vanilla. Combine wet into dry and stir until smooth. The batter should be thick enough to cling to a cookie — think pancake-batter-but-a-touch-thicker. If you want a heavier, cakier shell, fold in 1 cup pancake mix.
- Heat the oil: Pour oil into a heavy-bottom pot or deep fryer to a depth of 2–3 inches. Heat to 350°F (175°C). Use a thermometer — eyeballing oil temperature is the reason for most frying heartbreaks.
- Coat the Oreos: Working quickly, dip each chilled Oreo into the batter, turning to coat completely and letting excess drip off. Transfer to a slotted spoon or wire rack briefly so they don’t flop in the oil unevenly.
- Fry in batches: Carefully lower 4–6 battered Oreos into the oil (don’t overcrowd). Fry for about 1–2 minutes per side, until golden brown and puffed. Flip with tongs or a slotted spoon so both sides get equally glorious. If your batter is thin, frying will be shorter — keep a close eye.
- Drain and dust: Remove Oreos to a paper towel-lined plate to drain for 30 seconds, then transfer to the parchment-lined baking sheet. Dust heavily with powdered sugar (this is mandatory).
- Serve immediately: These are best eaten hot and slightly melty. Serve with optional sauces or ice cream. Try not to burn your tongue. It’s worth it, but painful.
- Cleanup & safety: Wait for oil to cool completely before disposing or storing. Strain and save oil if you’re frying more junk later; otherwise cool and discard according to local rules.
Tips & Notes
- Cookie choice: Classic Oreos work best. Double Stuf yields a gooier center but is a bit more likely to weep cream in the oil — freezing helps.
- Batter consistency: If the batter is too thin the coating won’t stick; too thick and you’ll get a doughy exterior. Aim for a thick pancake batter.
- Temperature control: 350°F is the sweet spot. Too hot = burned shell, not-hot-enough = greasy, sad breadcrumbs.
- Safety first: Use a spider/skimmer or long tongs and keep a splatter screen or large lid nearby. Never leave hot oil unattended.
- Make-ahead: You can prep the batter and freeze-dipped Oreos on a tray for up to 2 hours before frying. Don’t freeze longer or the texture gets weird.
Weird fact time: Oreos were first introduced in 1912 and were originally named the “Oreo Biscuit” — but no one could have predicted they’d end up battered and fried in a Midwestern parking lot, covered in powdered sugar and regret. Also, ‘twist, lick, dunk’ is statistically more fun when performed in the run-up to frying.
Serving suggestions: For maximum fairground vibes, skewer 3–4 fried Oreos on a stick and drizzle with chocolate. Want breakfast: drop on warm pancakes with maple syrup. This recipe plays well with peanut butter (see my Deep Fried Peanut Butter & Jelly Sandwich) if you like putting two sins into one glorious mouthful.