A crispy batter with a sandwich cookie inside? Yes, please. This recipe for deep-fried Oreo uses no packaged mix so you can whip up this state-fair-inspired dessert any time.
Table of contents
❤️ Why you’ll love this recipe
- Easy to make…really! Deep frying is quick and NOT scary!
- They’re dunked in a delicious batter made from scratch
- They’re fun and memorable for a party or special treat
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
- baking powder
- granulated sugar
- peanut or vegetable oil
- powdered sugar
- deep fryer
- paper towels
- large mixing bowl
Step One: Prep the oil
Preheat the oil in a deep skillet, Dutch oven, or deep fryer to 375°F. Line a baking sheet with paper towels and place it near the stovetop.
Step Two: Make the batter
In a large mixing bowl, combine the flour, baking powder, salt, granulated sugar, and milk. Stir to mix well. The mixture should resemble pancake batter: minor lumps are no big deal.
Step three: Fry
Carefully dip the Oreos one at a time into the batter. Fry for 3 minutes in the deep fryer or 2 minutes per side in a skillet or dutch oven. Set on the paper towel-lined baking sheet when they are golden brown. Work in batches until all of the cookies have been fried.
Step FouR: Dust with sugar
Dust the top with powdered sugar and add the sprinkles. Serve immediately or cover and refrigerate until needed (up to 24 hours).
🥫 Storage instructions
You can keep them in the fridge for a day or two. If you want to eat them later, you can reheat them in the oven or microwave, or just eat them cold (delicious).
This recipe does not freeze well.
There are many different types of oil that can be used for deep frying, but peanut or vegetable oil works best. Canola oil is also a good option. Avoid using olive oil, as it has a lower smoke point and a strong flavor.
Definitely! The colored cream ones are fun too.
A good rule of thumb is 3 minutes in a deep fryer or 2 minutes per side for a skillet or dutch oven. The cookies should be golden brown on all sides.
There are extra special when warm, immediately after frying. But I also love them straight out of the fridge!
👩🏻🍳 Expert tips
- Use a deep skillet, Dutch oven, or deep fryer to avoid overflow
- Dip the Oreos one at a time into the batter for even coverage
- Make sure you have the paper towels set up before you start… they cook very quickly.
- Check your oil temperature in between batches: if it drops too low, the cookies will be soggy.
📘 Related Recipes
- Deep-fried apple cider doughnuts are another doughy treat
- Sandwich cookie lovers are sure to enjoy chocolate chip whoopie pies
🍽 Serving Ideas
- If you’re going for the carnival food theme, you’ll love making fried pickles too.
- A nice batch of raspberry peach lemonade would be the perfect complement at a party
- And you’ll want something light and not sweet to balance it out, like summertime cucumber salad
📖 Here’s the recipe
Deep-Fried Oreos Without Pancake Mix
- 24-30 Oreos double stuffed is best
- 1 cup flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup milk
- 1 quart peanut or vegetable oil
- ¼ cup powdered sugar
- Prepare the pan or deep fryer. In a deep skillet, Dutch oven, or deep fryer, preheat the oil to 375 degrees. Line a baking sheet with paper towels for the finished Oreos.
- Make the batter. In a large mixing bowl, combine the flour, baking powder, salt, and granulated sugar. Stir in the milk and whisk. The mixture will resemble pancake batter: a few small lumps are okay.
- Dip and fry. One or two at a time, dip the Oreos into the batter and gently place them into the oil. Fry for 3 minutes in the deep fryer or 2 minutes per side in a skillet or dutch oven. When they are golden brown, remove the paper towel-lined baking sheet. Work in batches until all cookies are fried.
- Add sugar and serve. Dust generously with powdered sugar. Serve immediately.