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Step right up, ladies and gentlemen, and enjoy your carnival favorite Fries Oreos in the comfort of your own home! Oreos are fried in a pancake mixture, creating the gooiest, creamiest centers and crunchiest exteriors you ever did have. Make these easy deep fried treats today, because who doesn’t need a deep fried Oreo once in a while?!
I think the first time I ever had a deep fried Oreo at a state fair, I had an out of body experience. Okay, maybe I’m just a little dramatic, but if you’ve ever had one then you know what I’m taking about!
Oreos are already one of my favorite cookies (double stuffed and also TJ’s has a slim joe joe’s that I absolutely can’t resist), and when they’re fried to golden perfection in this easy homemade batter, they go to a whole other level of delicious.
The crunch you get when first biting into the fried exterior of the treat is satisfying, but what really brings it all together is the gooey Oreo on the inside. The chocolate cookie and sweet cream really melt together in an amazing way, creating an unforgettably memorable dessert.
I thought I liked Oreos before, but I never really appreciated them the way I do now until I had a fried one!
What I love the most about this fair inspired recipe is how simple it really is.
I’ve seen plenty of fried Oreo recipes in the past that have all kinds of frills, tips and tricks, but I’ve found that keeping things simple is the way to go. If there’s one thing the fair always does right, it’s food, so why not stick to their recipe and enjoy my favorite deep fried foods at home?
- Vegetable oil – You’ll be using this for frying, of course! No other oil works quite as well as good old fashioned vegetable oil.
- Pancake mix – You can use whatever brand your heart desires! I personally used the Aunt Jemima brand and my Oreos always turn out perfect.
- Milk – Whole milk is what I typically use, and it always does the trick! However, I’m sure that skim or oat milk would work as well.
- Egg – Try to use free range organic if you can.
- Butter – Salted butter is my favorite to use, just so you can taste a hint of saltiness with all the sweetness.
- Oreos – You could use an off brand generic Oreo, but they may not fry as well.
Can I use this recipe to fry other treats?
Honestly, I’ve tried frying just about everything. I recommend experimenting and seeing what works and what you like!
I’ve deep fried Twinkies, various candy bars, and even Uncrustables sandwiches with this batter recipe.
My Oreo disintegrated while frying
That’s really strange because they shouldn’t just disintegrate. If your batter is too loose/liquid then I can see your batter maybe melting off it, but the cookie shouldn’t disintegrate.
Why are my fried Oreos oily?
While these Oreos are deep fried, they shouldn’t be too oily or greasy.
If they’re noticeably oily, that most likely means they were fried for too long or your batter has too much oil in it.
Try out your first few fried Oreos one at a time, that way you can get a feel for perfecting the frying process!
Have any leftover Oreos laying around?
- Vegetable oil for frying
- 2 cups (260 g) pancake mix
- 1 ¼ cup (296 ml) milk
- 1 egg
- 2 tablespoons (28 g) butter, melted
- 24 Oreos
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Heat a deep-frying pan or skillet over medium heat, pour 2 inches of oil in the pan and heat it to 265 °F (129 °C)
- Mix the pancake mix, milk, egg and butter together in a large bowl to combine.
- Dip 3-4 Oreos in the batter, drip off the excess batter and fry for 2-3 minutes, flipping them half way through or until light and golden on all sides.
- Drain the Oreos on a plate fitted with a paper towel.
- Repeat the frying process with the remaining Oreos then serve with Nutella or powdered sugar for dusting as desired.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.