Deep Fried Oreos
The ultimate comfort food, Deep Fried Oreos are crispy on the outside and gooey on the inside. These delicious treats are perfect for satisfying sweet cravings anytime! Make them tonight for a fun and indulgent dessert experience!
Equipment
- Instant read thermometer
Ingredients
- 1 cup milk
- 1 egg
- 1.25 cups dry pancake mix
- 1 package Double Stuf Oreos
- 2 quarts vegetable oil
- powdered sugar for serving
Instructions
- Line a plate or baking sheet with paper towels. In a large bowl, whisk together milk, egg, and dry pancake mix until smooth. If runny, add more pancake mix, 1 tablespoon at a time, until thickened.
- In a Dutch oven, deep pot, or deep fryer, heat vegetable oil over medium-high heat to 375 degrees. Working in batches (I do 4 to 6 Oreos at a time), dip Oreos in batter, allowing excess to drip back into the bowl.
- Fry until golden brown on one side, about 1 to 2 minutes. Flip each cookie and continue to cook until golden brown on the second side. Drain on paper towels and dust with powdered sugar.
Notes
- Thermometer: A trustworthy digital thermometer can keep you on track when frying, or cooking in general. The target temperature for Deep Fried Oreos is 375 degrees.
- Oreos: You can use regular or Double Stuf Oreos in this recipe, they both work wonderfully. I prefer Double Stuff for the extra filling.
- Oil: Opt for a neutral cooking oil with a high smoke point such as vegetable oil, canola oil, or avocado oil, for frying. Make sure you don’t add too many Oreos at once: crowding the pan can cool the oil down which results in oil-saturated cookies and they cook slower, too. Don’t rush it; let the hot oil return to 375 between batches.
- Yield: This easy Deep Fried Oreos recipe yields 36 cookies.
- Storage: Deep Fried Oreos are best eaten warm and fresh. Store leftover Deep Fried Oreos in an airtight container in the refrigerator up to 3 days. Reheat in an oven set to 425 degrees for 3 to 5 minutes.