Fried Oreos
Just like the ones you get at the county fair! Fried Oreos are battered and deep-fried, for a super-indulgent fair treat that's even better because it's homemade.
Servings: 7 servings
Calories: 492kcal
Equipment
- 2 - 3 quart heavy duty pot for frying, like a cast iron or enameled cast iron pot.
- Slotted metal spoon
Ingredients
For the batter:
- 1 cup all-purpose flour, unbleached
- 1½ tablespoons granulated sugar
- ¾ teaspoons baking powder
- ¼ teaspoon salt
- 4½ ounces milk (little over ½ cup), plus extra in case the batter needs thinning
- 1 large egg
- 1 tablespoon vegetable oil
Other ingredients:
- 4 cups vegetable oil for frying
- 22 Oreo sandwich cookies
Instructions
Make the batter:
- Mix the flour, sugar, baking powder, and salt together in a medium bowl. Hold this aside.
- Whisk together the 4½ ounces of milk, the egg, and the 1 tablespoon of vegetable oil together in a medium bowl.
- Add the dry ingredients to the wet mixture. Whisk them together, and stop the moment the batter is combined and smooth.
Prepare the frying area:
- Place a large plate or cooling rack lined with paper towels near the cooking area—this will hold the finished fried Oreos. Have a heavy-duty pot, such as a cast iron pot or Le Creuset Dutch oven, a metal slotted spoon, and the vegetable oil for frying ready to go.
Heat the oil:
- Pour vegetable oil into the heavy-duty pot. Heat the oil over medium-high heat to a temperature of 350° F—monitor the temperature with a digital thermometer.
- While the oil heats, get your Oreos out on a plate next to the bowl of batter. Have a fork ready, too. Arrange these to be close by the frying area.
Coat, then fry the Oreos:
- Once the oil reaches 350° F, drop 2 or 3 Oreos into the batter. Use a fork to turn and coat them. Then use the fork to lift them from the batter; let excess batter drain away. CAREFULLY slide the cookies into the oil.
- Cook the Oreos for two to three minutes, using the metal slotted spoon to carefully turn them so that they brown on all sides. When they're finished, lift them from the oil with a slotted spoon and move them to a paper towel-lined plate or rack.
- Continue coating and frying the Oreos until they are all fried.
- Enjoy the Oreos while they're warm!
- Makes about 22 fried Oreos. Store leftover Oreos for one to two days in a sealed container at room temperature.
VARIATION:
- Try this recipe with different flavors of Oreos—such as Double Stuffed, Peanut Butter, or Carrot Cake! You can even use mini Oreos.
OPTION: Save your oil
- You can save and reuse your cooking oil for your next batch of fried Oreos or other fried food. Let the oil cool, then pour it through a paper towel-lined strainer to removed the solids. Save the oil in a closed bottle or other container.
Notes
- Maintaining the proper oil temp is key to getting great fried Oreos. Heat the oil to a temperature of 350° F, and adjust the heat as you cook to maintain this temp. A digital thermometer is ideal for this. It’s inexpensive and you can use it for all of your cooking and baking.
- Check your oil often during cooking: if it drops below 350°, increase the heat a little to bring it back up. If it’s too hot, slide the pan off the burner to rapidly drop the temperature. Turn down the burner a little and put the pot back on the heat.
- Try original Oreos or one of the many varieties they have, to make your own uniquely flavored Fried Oreos!
- You can also make this recipe using a deep fryer appliance and following the manufacturer's instructions to heat the oil.
Nutrition
Serving: 1serving | Calories: 492kcal | Carbohydrates: 44g | Protein: 5g | Fat: 34g | Saturated Fat: 24g | Cholesterol: 28mg | Sodium: 275mg | Potassium: 177mg | Fiber: 2g | Sugar: 19g | Vitamin A: 68IU | Calcium: 54mg | Iron: 4mg
