Welcome
Deep Fried Oreos are a carnival-style treat: warm, crisp batter hugs a melting Oreo center for a contrast of textures that feels indulgent and fun. I’ve fried these many times at home and love how a simple batter and the right oil temperature transform a packaged cookie into something special. If you enjoy other fried desserts, try a variation on deep-fried marshmallows for similar gooey satisfaction.
Why Make This Recipe
- Incredible contrast: a crunchy, golden exterior with a soft, creamy center makes each bite memorable.
- Quick crowd-pleaser: they fry in about 2–3 minutes each and are perfect for parties and fairs.
- Flexible and fun: batter, battering technique, or toppings can be adjusted to taste.
- Minimal equipment: a pot or fryer, thermometer, and slotted spoon are all you need.
- Personal insight: I love this recipe because it turns a store-bought cookie into a gourmet fair treat with almost no effort, and kids always get excited watching the sizzle.
I also recommend trying other nostalgic riffs like deep-fried s’mores if you want a chocolatey, marshmallow-forward variation.
Recipe Overview
- Prep time: 10 minutes (plus chilling time if desired)
- Cook time: 10–15 minutes total (batches)
- Total time: 20–25 minutes
- Servings: 8–12 (depending on batch size)
- Difficulty: Easy
- Method: Deep-frying in neutral oil at 350°F (175°C) until golden, about 2–3 minutes per cookie, flipping once.
My Experience Making This Recipe
I tested this recipe across several oil temperatures and batter thicknesses to find the sweet spot for a crisp outside and fully warmed filling. Chilling the Oreos for 10–15 minutes before dredging helped keep the cream center intact. I also learned that a candy thermometer makes consistent results much easier.
How to Make Deep Fried Oreos
This is a quick fry: make a pancake-style batter (about 1 cup all-purpose flour, 1 tablespoon sugar, 1 teaspoon baking powder, pinch of salt, 1 egg, 3/4 cup milk, 1 tsp vanilla). Heat neutral oil (vegetable, canola, or peanut) to 350°F (175°C) in a heavy pot or deep fryer. Dip chilled Oreos into batter to coat, then fry 2–3 minutes until golden, turning once with a slotted spoon. Drain briefly on a wire rack, dust with powdered sugar, and serve warm.
Equipment notes: use a candy or deep-fry thermometer for accuracy, a spider or slotted spoon to turn cookies, and a wire rack over a baking sheet to avoid soggy bottoms.
Expert Tips for Success
- Maintain oil at 350°F (175°C): too cool makes greasy Oreos; too hot browns the outside before the center heats.
- Chill cookies for 10–15 minutes: cold Oreos hold up better in the batter and reduce filling leakage.
- Batter thickness matters: aim for a coating that clings — slightly thicker than pancake batter. Add a tablespoon of milk if too thick.
- Don’t overcrowd the fryer: fry 3–4 at a time depending on pot size to keep oil temperature steady.
- If you want an air-fryer approach or crisping guidance, review an air-fryer crisping techniques article to adapt timing and airflow principles.
How to Serve Deep Fried Oreos
- Classic: dust with powdered sugar and serve immediately on a platter.
- With ice cream: place a warm fried Oreo next to vanilla or chocolate ice cream and drizzle hot fudge.
- Sauces and garnishes: serve with caramel, berry coulis, or Nutella for dipping; add a sprinkle of flaky salt for contrast.
- Occasion ideas: great for birthday parties, game nights, county-fair themed dinners, or a fun dessert station.
Storage and Reheating Guide
Store fried Oreos in an airtight container at room temperature for up to 24 hours, or refrigerate up to 48 hours to slow staling. For best texture after refrigeration, re-crisp in a 350°F (175°C) oven or an air fryer for 3–6 minutes until warm and crunchy. You can freeze cooled fried Oreos in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month; reheat from frozen in a 350°F oven for 6–8 minutes. Techniques used for other frozen fried desserts apply here — for example, methods in freezing and reheating fried dessert bites work well for preserving texture.
Recipe Variations
- Gluten-free: swap a 1:1 gluten-free baking mix or use 1 cup gluten-free flour with 1/4 tsp xanthan gum and adjust liquid to match batter consistency.
- Dairy-free: use almond or oat milk and a flax egg (1 tbsp ground flax + 3 tbsp water) to replace egg.
- Flavor twists: add 1/2 tsp cinnamon or 1 tbsp cocoa powder to the batter, or use Golden Oreos for a lighter filling.
- Savory play: if you enjoy playful fried dishes, look for inspiration in savory recipes like deep-fried shrimp Alfredo burritos to see how fillings and batters can be adapted.
Nutritional Highlights
- Treat characteristics: this is an indulgent, calorie-dense dessert high in sugars and fats due to frying and cookie filling.
- Allergen note: contains wheat, eggs, and dairy unless adapted — Oreos contain wheat and soy; check packaging for updates.
- Portion guidance: enjoy 1–2 pieces as an occasional treat and balance with lighter meals around the same day.
Troubleshooting Common Issues
- Too greasy: oil temp was too low. Heat to and maintain 350°F (175°C) and fry fewer cookies at once.
- Burnt outside, cold inside: oil too hot. Lower temperature by 10–20°F and use a thermometer to monitor.
- Batter falling off: batter is too thin or the cookie surface is too wet. Thicken batter slightly or pat cookies dry and chill before dipping.
Frequently Asked Questions
Q: Can I bake these instead of frying?
A: Baking won’t give the same crisp shell, but you can brush battered Oreos with oil or melted butter and bake at 425°F (220°C) for 6–8 minutes to get a drier, less greasy version. Expect different texture and shorter browning time.
Q: What oil is best for flavor and safety?
A: Use a neutral oil with a high smoke point such as vegetable, canola, or peanut oil. They maintain stable temperature and won’t impart strong flavors. Avoid extra-virgin olive oil for deep-frying.
Q: How do I prevent the cream from leaking out?
A: Chill Oreos in the fridge for 10–15 minutes before dipping to firm the filling. Work quickly when dipping and avoid over-handling so the cream stays centered.
Q: Can I prepare these ahead for a party?
A: Fry them ahead by up to a day and re-crisp in a 350°F oven or air fryer for a few minutes before serving. For larger prep, freeze fried Oreos in a single layer then reheat from frozen as needed.
Deep Fried Oreos
- Total Time: 25 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulgent deep-fried Oreos with a crispy golden exterior and a soft, creamy center. Perfect for parties and fairs.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- Pinch of salt
- 1 egg
- 3/4 cup milk
- 1 teaspoon vanilla
- Oreos
- Neutral oil for frying (vegetable, canola, or peanut)
- Powdered sugar for dusting
Instructions
- Chill Oreos for 10–15 minutes.
- In a bowl, mix flour, sugar, baking powder, and salt.
- Add the egg, milk, and vanilla; stir until smooth.
- Heat oil in a pot to 350°F (175°C).
- Dip chilled Oreos into the batter to coat completely.
- Fry the Oreos in batches for 2–3 minutes until golden, turning once.
- Drain on a wire rack and dust with powdered sugar before serving.
Notes
For best results, maintain oil temperature at 350°F and do not overcrowd the fryer. Adjust batter thickness to clinging consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Deep-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg