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how to deep fry oreos

Here’s a simple, safe, and complete way to make deep fried Oreos at home, just like at the fair, using a quick pancake-batter style coating.

Quick Scoop

Deep fried Oreos are Oreos dipped in a thick pancake-style batter and fried in hot oil until golden outside and soft and gooey inside. You’ll need Oreos, pancake mix (or a simple batter), milk, egg, and neutral oil for frying.

Ingredients (about 18–20 fried Oreos)

  • 18–20 Oreo cookies (regular or Double Stuf work well)
  • 1 cup pancake mix (any all-purpose pancake mix)
  • ¾–1 cup milk, start with ¾ cup, add if needed for thickness
  • 1 large egg
  • 1–2 teaspoons vegetable oil (for the batter)
  • Oil for deep frying (vegetable, canola, or similar neutral oil)
  • Powdered sugar for dusting (optional but classic)

Equipment

  • Deep, heavy pot or Dutch oven, or an electric deep fryer
  • Slotted spoon or spider for lifting Oreos safely
  • Tongs or fork (for dipping the Oreos in batter)
  • Paper towels and a plate or tray for draining
  • Optional: kitchen thermometer (to monitor oil temperature)

Step‑by‑Step: How to Deep Fry Oreos

1. Prep your frying station

  1. Pour oil into your pot so it’s about 2–3 inches deep; you want the Oreos to float freely.
  1. Heat the oil to about 350–375°F (175–190°C). This is the sweet spot: hot enough to crisp quickly, not so hot that they burn.
  1. Line a plate or tray with paper towels for draining.

Safety note: Keep handles turned inward, kids and pets away from the stove, and never leave hot oil unattended.

2. Make the batter

  1. In a bowl, whisk together the milk, egg, and 1–2 teaspoons of vegetable oil until smooth.
  1. Add the pancake mix and whisk until there are no dry lumps.
  1. Check the texture: you want a thick, pourable batter, similar to cake batter.
    • If it’s too thin, sprinkle in more pancake mix 1 tablespoon at a time.
    • If it’s too thick, add a little milk, a splash at a time.

A thicker batter helps coat the Oreo well and gives that fluffy fair‑style shell.

3. Batter the Oreos

  1. Make sure your Oreos are dry and at room temperature; some people chill or briefly freeze them so they hold texture a bit more, which is optional but popular.
  1. Drop an Oreo into the batter and use a fork to flip and coat it completely.
  1. Lift it out and let excess batter drip back into the bowl so you don’t thin the oil with extra batter.

4. Fry in small batches

  1. Carefully lower each battered Oreo into the hot oil using a fork or slotted spoon; keep your hands away from splashes.
  1. Fry 3–6 Oreos at a time; don’t overcrowd the pot or the temperature will drop and they’ll get greasy and soggy.
  1. Cook for about 2–4 minutes total , turning occasionally, until the outside is puffed and golden brown.
 * Lighter golden = softer, pale shell.
 * Deeper golden = crispier shell (but avoid dark brown, that’s too far).

If you notice they’re browning too fast, lower the heat slightly; if they’re taking too long and staying pale, your oil might be too cool.

5. Drain and finish

  1. Use a slotted spoon to lift the Oreos onto your paper towel‑lined plate so extra oil can drip off.
  1. Let them sit for a minute or so to cool slightly; they’ll be very hot inside.
  2. Dust generously with powdered sugar right before serving.

They taste best warm, within a few minutes of frying, when the center is melty and the batter is still fluffy.

Mini Tips, Tricks, and Variations

  • Use Double Stuf Oreos for an extra gooey center.
  • Try different Oreo flavors (Birthday Cake, Golden, seasonal flavors) for fun twists.
  • Don’t re‑use the oil too many times; crumbs and batter darken and affect flavor over repeated uses.
  • For a slightly lighter option, keep your batter just thick enough to cling but not heavy; and be strict about oil temperature (around 350–375°F).

A simple serving idea: pile them on a platter, dust with powdered sugar, and serve with a small bowl of vanilla ice cream on the side for dipping.

Simple HTML Table (for your post)

Here’s an HTML table version of the core info, as requested:

html

<table>
  <thead>
    <tr>
      <th>Step</th>
      <th>What to Do</th>
      <th>Key Details</th>
    </tr>
  </thead>
  <tbody>
    <tr>
      <td>1. Heat oil</td>
      <td>Fill pot with 2–3 inches neutral oil and heat to 350–375°F.</td>
      <td>Use a thermometer if possible; keep kids/pets away from hot oil.[web:1][web:3][web:4][web:7]</td>
    </tr>
    <tr>
      <td>2. Make batter</td>
      <td>Whisk milk, egg, and a little oil; stir in pancake mix until smooth and thick.</td>
      <td>Batter should be thick but pourable, like cake batter.[web:1][web:3][web:5][web:7]</td>
    </tr>
    <tr>
      <td>3. Coat Oreos</td>
      <td>Dip Oreos into batter using a fork until fully coated.</td>
      <td>Let excess batter drip back into bowl.[web:1][web:5][web:7][web:9]</td>
    </tr>
    <tr>
      <td>4. Fry</td>
      <td>Lower Oreos into oil and fry in small batches until golden.</td>
      <td>About 2–4 minutes total, turning as needed.[web:1][web:3][web:5][web:7][web:9]</td>
    </tr>
    <tr>
      <td>5. Drain & serve</td>
      <td>Drain on paper towels, dust with powdered sugar, serve warm.</td>
      <td>Best eaten right away while warm and gooey.[web:1][web:3][web:5][web:6][web:9]</td>
    </tr>
  </tbody>
</table>

TL;DR: Make a thick pancake batter, heat neutral oil to around 350–375°F, dip Oreos in the batter, fry a few at a time until golden, drain on paper towels, and dust with powdered sugar before serving warm.

Information gathered from public forums or data available on the internet and portrayed here.