Fried Oreos
Servings: 36 fried Oreos
Calories: 286cal
Ingredients
- 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
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.
Notes
- 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.
Nutrition
Serving: 1fried Oreo | Calories: 286cal | Carbohydrates: 11g | Protein: 1g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 5mg | Sodium: 84mg | Potassium: 42mg | Fiber: 0.5g | Sugar: 5g | Vitamin A: 18IU | Vitamin C: 0.04mg | Calcium: 18mg | Iron: 2mg
