Deep Fried Oreos Recipe

I just made Deep Fried Oreos that burst molten chocolate in every bite and, not to be dramatic, you need them in your life.

I’m obsessed with Deep Fried Oreos. I love that hot, gooey centre that explodes with chocolate and cream, and the batter gets that delicate crisp while the cookie goes soft.

I don’t care that it’s ridiculous, I call it joy in a napkin. This Fried Oreos Recipe hits nostalgia hard, and I’ll argue it beats any fairstand version.

I always think about the sizzle, the powdered sugar dust, and the first bite that oozes everywhere. I keep vegetable oil for frying on hand for emergencies.

But mostly I want more of that sticky, glorious mess. Give me another plate please.

Ingredients

• Basically the star, crunchy cookie and sweet cream that melts inside.
• Gives the batter body so it clings to the cookie.
• Adds tiny sweet bites and helps brown the batter.
• Makes the coating puff a bit, light and airy.
• Just a pinch makes the sweetness pop, trust me.
• Binds everything together; it’s the glue and protein.
• Basically thins the batter to pancake consistency, helps texture.
• Adds that warm, familiar hit, nothing fancy, just cozy.
• For deep frying; it crisps the outside golden and fast.
• Pretty dusting, sweet finish that melts on hot fried cookie.

Ingredient Quantities

• 24 Oreo cookies (regular size, not double stuff)
• 1 cup all purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg, lightly beaten
• 1 cup whole milk (a little more or less to get a thick pancake like batter)
• 1 teaspoon vanilla extract
• Vegetable oil for frying, about 4 cups (enough for a 2 to 3 inch deep fryer or pot)
• Powdered sugar for dusting, about 1/2 cup

How to Make this

1. Put 1 cup flour, 1 tbsp sugar, 1 tsp baking powder and 1/4 tsp salt in a bowl and whisk to combine so there are no lumps.

2. In a second bowl lightly beat 1 large egg, then stir in about 1 cup whole milk and 1 tsp vanilla. Add the wet mix to the dry and whisk until smooth; batter should be thick like pancake batter, add a little more milk if too stiff or a touch more flour if too thin.

3. Heat about 3 to 4 cups vegetable oil in a heavy pot to 350°F to 375°F (175°C to 190°C). Use a thermometer if you can, otherwise test with a tiny drop of batter: it should sizzle and rise slowly.

4. While oil heats, pat dry 24 regular Oreos (not double stuff) with a paper towel so batter sticks better.

5. Pour batter into a tall glass or narrow container for easy dunking. Working in small batches, dunk each Oreo completely, shake off small excess but keep a good coating.

6. Carefully lower each coated cookie into the hot oil with a slotted spoon or tongs. Fry 2 to 3 at a time so oil temp stays steady.

7. Fry about 2 to 3 minutes total, turning once, until golden brown and puffed. If they brown too quickly your oil is too hot; lower heat slightly.

8. Transfer to a wire rack over a baking sheet or paper towels to drain for a minute or two. They are best eaten right away while the filling is warm and gooey.

9. Dust with powdered sugar (about 1/2 cup for sprinkling) and serve warm. Tip: keep the oven at 200°F to hold batches warm without overcooking.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Tall glass or narrow container for the batter
5. Heavy pot (2 to 3 inch oil depth) or deep fryer
6. Candy or instant-read thermometer
7. Slotted spoon or tongs
8. Wire rack and baking sheet (or paper towels) for draining and cooling

FAQ

Deep Fried Oreos Recipe Substitutions and Variations

• Oreos: any regular chocolate sandwich cookie works (not double stuff). If you want less sweetness try plain chocolate wafers or homemade sandwich cookies with a thinner filling.
• All purpose flour: use a 1 to 1 gluten free baking mix if you need it gluten free. For a lighter, crispier coating try cake flour but add a pinch more baking powder.
• Egg: swap for a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 min) or 3 tbsp aquafaba per egg for a vegan version. Texture will be slightly different but still tasty.
• Whole milk: use buttermilk for tang and extra browning or any full fat plant milk (oat or soy) if you want dairy free. Adjust amount so batter stays pancake-thick.

Pro Tips

1) Keep the oil temp steady around 350 to 365 F. If it’s too hot they brown on the outside and stay cold inside, too cool and they soak up oil and get greasy. Use a thermometer or test with a tiny bit of batter, and lower or raise heat in small steps, don’t slam the stove knob.

2) Pat the Oreos dry and chill them in the fridge for 10 minutes before dunking. That helps the batter stick and the filling stay more intact, less messy when frying.

3) Make the batter a little thicker than pancake batter so it clings well. If it’s too thin it slides right off, so add a tablespoon more flour rather than pouring in more milk. Pouring the batter into a tall glass makes dunking way easier.

4) Fry just 2 or 3 at once and drain on a wire rack, not paper towels if you can. That keeps them crisp all around. Keep finished ones in a 200 F oven for a short while to stay warm, but don’t leave them too long or they’ll lose their gooey center.