Who doesn’t love Fried Oreos? Besides people that don’t like Oreos, I mean. My youngest doesn’t care much for any fried food – shocking, considering her source material, I know! – but can’t deny how good these are either.
They’re pretty easy to make. They’re no more involved than frying anything else really, and always worth it. You can find a video tutorial for these below, and also on my YouTube channel.
Fried Oreos Ingredients
Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make these Fried Oreos:
- Oreos: Outside of the classic Oreos the recipe calls for I have also used Double-Stuf Oreos, Golden Lemon Oreos, and Trader Joes Chocolate Sandwich Cookies. All were a success, and you don’t have to adjust the recipe at all so feel free to swap them out.
- Flour, sugar, salt, baking powder: Just your basic pancake batter ingredients. These are the dry ones. Use fine sea salt, not kosher salt.
- Oil, vanilla extract, egg, whole milk: Again, just your basic pancake batter ingredients. Melted butter can be substituted for oil (use salted and skip the salt called for in the recipe), and Oat milk works great in place of whole milk.
- Powdered sugar: I like to sift a mountain over mine, like beignets. It’s not possible to have too much! Feel free to use a lighter hand, like a normal person.
How to Make Fried Oreos
Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this recipe:
- Make the Batter. This is just your basic pancake batter. First, in separate bowls, you’ll whisk together the dry ingredients and wet ingredients. Then, you’ll stir them together, whisking out as many lumps as you can. The batter should be a bit looser than it would for pancakes. Add flour, a couple of tablespoons at a time, if needed.
- Dip the Cookies. I find it easiest to skewer the cookies with a fork, between the cookies and right through the cream. Push the cookie into the batter sideways and make sure it’s fully submerged, then remove and allow the excess to drip off. Rotate the cookie like a rotisserie chicken until it has a nice coating, and the drip slows. Don’t let too much batter drip off: you don’t it to be so thin that you can make out the lettering on the cookie. Dip it again if you need to.
- Fry ’em! As soon as the coating is where you want it, use another fork to push the cookie off into the oil. It should sink, then rise immediately and float on top of the oil. Move quickly and add as many cookies to the oil as you can without crowding the pan. They should have room to fry without sticking together. Drain on a wire rack over paper towels while you make the others. Serve as soon as you can – I don’t even recommend keeping them warm in the oven. You can, but not for any longer than necessary, and at the absolute lowest temperature.
Switch it Up
There aren’t many ways to switch up Fried Oreos, but here are some call-outs on how you can customize things:
- Use boxed pancake batter. Don’t have all the ingredients on hand, or don’t feel like doing all that measuring? Use a box of your favorite pancake mix instead. Whip into the right consistency – a bit looser than pancakes, generally – and continue on with the recipe.
- Use Crescent Rolls. It’s debatable whether it’s easier or not, but you can roll out Crescent rolls and wrap small cutouts around the Oreos, sealing the edges with a bit of water or milk. Fry until puffy and golden. The texture will be different, but still yummy.
- Serve with sauces. Go even lighter on the powdered sugar and drizzle with melted white chocolate, strawberry compote, or salted caramel. Just a cup of regular chocolate syrup on the side works, too.
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