Deep Fried Oreos are a decadent treat that brings the magic of the carnival right into your kitchen. These golden, crispy delights are made by dipping Oreo cookies into a simple batter and frying them to perfection. The result is a warm, soft Oreo encased in a light, fluffy batter, creating a delicious contrast of textures. Whether you’re making these for a party, a special dessert, or just because, Deep Fried Oreos are sure to impress. Garnished with powdered sugar, they’re a sweet treat that’s easy to make and even easier to enjoy.
Deep Fried Oreos are the ultimate indulgence, transforming your favorite cookie into a warm, crispy, and utterly delicious treat. With just a few simple ingredients, you can recreate this carnival classic at home, perfect for parties or a special dessert.
INGREDIENTS
- 1 cup all-purpose flour: The base of the batter, providing structure and a light, crispy texture when fried.
- 1 tbsp granulated sugar: Adds a touch of sweetness to the batter, complementing the Oreo’s flavor.
- 1 tbsp baking powder: Helps the batter rise, creating a light and fluffy coating for the Oreos.
- 1/4 tsp kosher salt: Balances the sweetness and enhances the overall flavor.
- 1 cup milk: Provides moisture, making the batter smooth and easy to coat the cookies.
- 1 large egg: Binds the ingredients together and adds richness to the batter.
- 2 tbsp butter, melted: Adds flavor and helps create a tender texture in the batter.
- 3 cups vegetable oil: Used for frying, giving the Oreos their signature golden and crispy exterior.
- 36 Oreos (1 package, 14.3 oz): The star of the recipe, these cookies become warm and soft inside the crispy batter.
- Powdered sugar, for garnish: A sweet finishing touch that adds visual appeal and extra sweetness.
INSTRUCTIONS
- Step 1:
- Start by combining the dry ingredients—flour, granulated sugar, baking powder, and kosher salt—in a mixing bowl. Stir to distribute the ingredients evenly.
- Step 2:
- Next, add the wet ingredients to the dry mixture. Pour in the milk, crack the egg, and drizzle in the melted butter. Stir until the ingredients are just combined; the batter should be slightly lumpy. Let the batter rest for five minutes.
- Step 3:
- While the batter is resting, heat the vegetable oil in a large pot over medium-high heat until it reaches 350°F. Prepare a plate lined with paper towels to drain the fried Oreos.
- Step 4:
- Using a fork, dip each Oreo into the batter, making sure it’s fully coated. Let any excess batter drip off before gently placing the Oreo into the hot oil.
- Step 5:
- Fry the Oreos in small batches of 3-4 at a time to avoid overcrowding. Cook each side for about one minute, or until both sides are a golden-brown color.
- Step 6:
- Once fried, remove the Oreos from the oil with a slotted spoon and place them on the prepared plate to drain off any excess oil.
- Step 7:
- Allow the Oreos to cool for a couple of minutes. Then, sprinkle them generously with powdered sugar before serving. Enjoy these treats while they’re warm and gooey!
Serving and Storage Tips
- Deep Fried Oreos are best served warm, right after frying, when the batter is crispy, and the cookie inside is soft and gooey.
- Sprinkle them with powdered sugar just before serving for an extra touch of sweetness and a classic look.
- If you have leftovers, store them in an airtight container at room temperature. Reheat them in a toaster oven or air fryer to regain some of their crispiness.
- For an extra indulgent treat, serve the Deep Fried Oreos with a side of vanilla ice cream or drizzle with chocolate sauce.
Helpful Notes
- For a fun variation, try using flavored Oreos like mint, peanut butter, or double-stuffed. Each flavor adds its own unique twist to the classic treat.
- To avoid making the batter too thick, ensure that it’s mixed just until combined, leaving it slightly lumpy for a light, crispy coating.
- If you want to experiment, you can also try deep-frying other cookies or treats using the same batter.
Tips from well-known chefs
- Chef Alton Brown: “Make sure the oil is at the right temperature—too hot, and the Oreos will burn; too cool, and they’ll absorb too much oil and become greasy.”
- Chef Gordon Ramsay: “Don’t overcrowd the pot when frying. Frying in small batches ensures even cooking and a crispy, golden finish.”
- Chef Christina Tosi: “Try mixing a bit of cocoa powder into the powdered sugar for a chocolatey finish that pairs perfectly with the Oreos.”