Your favorite indulgent fair food can be made right at home with just 5 ingredients! These deep fried Oreos are dunked in pancake mix, fried to a golden brown, and dusted with sweet powdered sugar.
Why this recipe works
If you’ve never had a fried Oreo from the state fair, you’re in for a treat. They’re everything you would imagine them to be. Soft and pillowy just like a pancake with a melted Oreo in the center. A little bit of chocolate, cream, and pancake makes one heck of a dreamy combination. You can’t forget to dust them with powdered sugar, it’s like icing on a cake!
Of all the Oreo desserts to choose from between Oreo cheesecake and slutty brownies, this recipe is probably one of the easiest which may come as a surprise. You only need pancake mix, Oreos, water, and vegetable oil to make them. Don’t think, just do.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
OREOS – The batter will coat a full standard size package of Oreo cookies. Feel free to use any flavor of Oreo you prefer or try it out with a different kind of cookie, even double-stuffed Oreos will work well here.
BATTER – You can use any pancake batter, simply follow the instructions on the pancake batter box and thin, as needed, until the batter is a consistency that will coat the Oreos evenly. We used Krusteax because it’s so easy to just add water.
How to Make Fried Oreos
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Fill a heavy bottom pot 3-4 inches deep with shortening or vegetable oil. Heat over medium high until the oil reaches 375°F. You will need to adjust the burner temp regularly during frying to maintain oil at precisely 375°F. Clip a candy thermometer on the pot to be able to regularly monitor the temperature.
- Whisk together pancake mix and water until a few lumps remain – the mixture should be thick enough to coat an Oreo, but thin enough that excess batter with drip off the Oreo.
- Dip an Oreo cookie into the pancake batter, tossing it to coat evenly on both sides. Lift the Oreo from the batter using a fork and quickly tap off any excess batter.
- Transfer the cookie gently into the heated oil and fry for 2-3 minutes, flipping the Oreo once the first side is golden brown.
- Lift the golden brown oreo from the oil with a slotted spoon and place on paper towels to soak up excess oil. Continue coating, frying, and straining the Oreos, adding several at a time to the oil, but maintaining the ideal fry temperature of 375°F.
- Dust fried Oreos with powdered sugar.
- Allow to cool for several minutes before serving.
Frequently Asked Questions & Expert Tips
Fried Oreos are best if eaten right away, though you can store them in an air-tight container kept in the refrigerator for 2-3 days and try reheating them in the air fryer.
Serving Suggestions
Serve deep fried Oreos after they’ve rested on a paper towel for a few minutes so they aren’t piping hot, but still warm and gooey. Optionally drizzle with chocolate, raspberry, strawberry, or caramel sauce and top with whipped cream or sifted powdered sugar. Enjoy!
More Oreo Recipes
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Fried Oreos
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 cups Krusteaz pancake mix
- 1 ½ cups water
- 36 Oreos 1 standard package
- powdered sugar for dusting
- 4 cups vegetable oil or shortening, for frying – about 4-5 cups
Things You’ll Need
Before You Begin
- Fried Oreos are best eaten immediately after frying.
- The batter will coat a full standard size package of Oreo cookies.
- A Dutch oven works best for stovetop “deep frying” as it maintain the most even temperature. The oil temperature will fluctuate as you add Oreos to it – try to adjust the burner regularly to ensure that you keep the temperature as close to 375°F as possible. A hotter oil will overcook the Oreos before the batter has had time to cook through. A colder oil temperature will result in the cookies soaking up too much oil while trying to achieve that cooked, golden color.
- You can use any pancake batter – simply follow the instructions on the pancake batter box and thin, as needed, until the batter is a consistency that will coat the Oreos evenly. We used Krusteax because it is so simple to just add water.
Instructions
- Fill a heavy bottom pot 3-4 inches deep with shortening or vegetable oil. Heat over medium high until the oil reaches 375°F. You will need to adjust the burner temp regularly during frying to maintain oil at precisely 375°F. Clip a candy thermometer on the pot to be able to regularly monitor the temperature.
- Whisk together pancake mix and water until a few lumps remain – the mixture should be thick enough to coat an Oreo, but thin enough that excess batter with drip off the Oreo.
- Dip an Oreo cookie into the pancake batter, tossing it to coat evenly on both sides. Lift the Oreo from the batter using a fork and quickly tap off any excess batter.
- Transfer the cookie gently into the heated oil and fry for 2-3 minutes, flipping the Oreo once the first side is golden brown.
- Lift the golden brown oreo from the oil with a slotted spoon and place on paper towels to soak up excess oil. Continue coating, frying, and straining the Oreos, adding several at a time to the oil, but maintaining the ideal fry temperature of 375°F.
- Dust fried Oreos with powdered sugar.
- Allow to cool for several minutes before serving.
Nutrition
Amanda Davis
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