Description
Deep Fried Oreos are a fun and indulgent dessert made by coating classic Oreo cookies in a thick pancake batter and frying them until golden and crispy. This recipe yields a deliciously warm treat perfect for parties or a sweet snack, with a crispy exterior and gooey chocolate filling inside.
Ingredients
Scale
Batter Ingredients
- 1 cup whole milk
- 1 large egg
- 2 teaspoons vegetable oil
- 1 cup pancake mix (such as Bisquick)
Main Ingredients
- 18 ounce package Oreo cookies
- Vegetable oil (for frying), about 4 inches depth
Instructions
- Heat the oil: Heat about 4 inches of vegetable oil in a deep saucepan or skillet over medium heat. Aim for 350°F (175°C). Use a candy thermometer if you have one to monitor the temperature precisely to ensure the Oreos fry properly and do not absorb excess oil.
- Prepare the batter: While the oil is heating, whisk together the milk, egg, and 2 teaspoons of vegetable oil in a mixing bowl until combined and smooth.
- Add pancake mix: Gradually add the pancake mix to the wet ingredients, mixing until smooth. The batter should be thick enough to coat the cookies completely without running off too quickly.
- Coat the Oreos: Remove the Oreos from the package. Using a fork, dip and fully coat each Oreo in the pancake batter ensuring they are covered evenly.
- Fry the Oreos: Carefully drop 2-3 coated Oreos at a time into the hot oil. Fry for about 1-2 minutes per side, turning gently, until each side is golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature.
- Drain: Use a slotted spoon to remove the fried Oreos from the oil and place them on a plate lined with paper towels to drain excess oil.
- Repeat: Continue the frying process with the remaining Oreos, adjusting heat as needed to maintain oil temperature.
- Serve: Serve the fried Oreos warm with a dusting of powdered sugar on top if desired. Enjoy this crispy, gooey treat fresh for the best taste.
Notes
- Keep the oil temperature steady at 350°F to ensure the Oreos cook evenly and don’t become too oily.
- If you do not have a candy thermometer, test oil readiness by dipping a small amount of batter; it should sizzle and bubble immediately.
- Be cautious when frying to avoid burns or oil splatters.
- Serve immediately as fried Oreos are best enjoyed warm and crispy.
- Use a slotted spoon to drain well for less greasy results.
- This recipe makes approximately 6 servings, each serving containing about 3 Oreos.
