This post may contain affiliate links. Please read our disclosure policy.
Deep fried Oreos are a warm, crispy, melty bite of fair food that I can make at home in about 15 minutes. The outside fries up golden and puffy like a little funnel cake, and the second you bite in, the cookie has gone soft and the creme center is hot and gooey. Powdered sugar on top and they taste exactly like the ones I wait in line for at the state fair.
I have made these for years, but I knew they could be even better with a few small tweaks, so I went back and worked on them until they were right. My kids used to think it was the coolest thing in the world that I could make fair food in our own kitchen, and they still ask for these every summer. Both of my recipe testers ate way more than they planned to, which tells you everything.
Most fried Oreo recipes run the oil too hot, so the outside finishes before the inside ever catches up and you bite into a firm cookie. I fry mine cooler than almost everyone else does, and that lower heat is what lets the cookie and the cream cook all the way through to soft and gooey.
If you love fair food at home, my air fryer fried Oreos are a lighter way to get the same fix, and a drizzle of salted caramel sauce turns these into something special.
Jenn’s Take
My Whole Goal Was Getting the Inside Cooked Through
For me, a fried Oreo lives and dies by its center. My whole goal with these was getting the cookie and the cream cooked all the way through, soft and hot and gooey, instead of a crisp shell wrapped around a firm cookie. That melty middle is the entire reason to make them, and it is what makes a homemade one beat any I have had at a fair.
What You’ll Need
- Mega Stuf Oreos: This is the change I am most happy with. One family-size package gives you 28 cookies and almost no leftover batter, so nothing goes to waste. The extra creme also means a bigger, gooier center once they fry.
- Bisquick: I always reach for Bisquick because it makes the best fried Oreo batter, light and puffy with no fuss. Any complete pancake mix will work if that is what you have on hand.
- Whole milk: Whole milk gives the batter the richness it needs to fry up tender instead of thin and greasy. Lowfat will work in a pinch, but whole is what I use.
- Vegetable oil: Use a neutral oil with a high smoke point so the flavor stays clean. Canola or avocado oil both work as well as vegetable.
See the recipe card below for full ingredients and quantities.
How to Make Deep Fried Oreos
Step 1: Heat the oil. Heat the vegetable oil in a large Dutch oven to 350 degrees. Use a thermometer and do not let it climb to 375, or the Oreos will brown before the creme melts.
Step 2: Mix the batter. In a medium bowl, whisk together the beaten egg, vanilla, and milk. Add the Bisquick and whisk until no lumps remain. You want a smooth batter thick enough to coat a cookie.
Step 3: Coat the Oreo. Set one Oreo on a large spoon, dip it into the batter, and turn it to cover all the sides evenly. Scoop the cookie back up with an extra spoonful of batter on top so it is fully enclosed.
Step 4: Lower it into the oil. Slowly lower the spoon into the oil, turning it as you go so the Oreo ends up on the bottom and the extra batter settles on top. This keeps the coating puffy and fully sealed.
Step 5: Fry in small batches. Fry 2 to 3 at a time for 30 to 60 seconds, until golden brown. Frying a few at a time keeps the oil temperature steady so they cook evenly.
Step 6: Drain and dust. Move the Oreos to a paper-lined plate, dust with powdered sugar, and serve right away while the creme is still hot.
How to Store
These are best the day you make them, so I rarely have leftovers. If you do, store them in an airtight container in the refrigerator for up to three days. Reheat in the oven or air fryer until warmed through, which crisps the coating back up better than a microwave.
More Oreo Recipes You May Enjoy
Deep Fried Oreos
Ingredients
- 1 quart vegetable oil
- 1 package Mega Stuf Oreos (family size, about 28 cookies)
- 1½ cups Bisquick
- 1 large egg beaten
- 1 cup whole milk
- ½ teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
- Heat the oil in a large Dutch oven to 350 degrees. Test the temperature so it does not get too hot, or the Oreos will burn.1 quart vegetable oil
- In a medium bowl, whisk together the beaten egg, vanilla, and milk. Add the Bisquick and whisk until no lumps remain.1 large egg, 1 cup whole milk, ½ teaspoon vanilla extract, 1½ cups Bisquick
- Set an Oreo on a large spoon, dip it into the batter, and turn to coat all sides. Scoop it back up with an extra spoonful of batter on top.1 package Mega Stuf Oreos
- Slowly lower the spoon into the oil, turning it so the Oreo ends up on the bottom and the extra batter is on top.
- Fry 2 to 3 at a time for 30 to 60 seconds, until golden brown. Keep an eye on the oil temperature between batches.
- Move the Oreos to a paper-lined plate, dust with powdered sugar, and serve right away while the creme is still hot.Powdered sugar
Jenn’s Notes
- Use a spoon, not a fork. A lot of recipes tell you to spear the cookie with a fork for dipping, but testing showed the Oreos broke apart almost every time. A spoon coats them more evenly and keeps the cookie intact all the way through.
- Fish out the stray bits of batter between batches. Little pieces drop off as you fry and they burn fast. Scoop them out before the next batch goes in, or they’ll leave a scorched flavor on everything that follows.
- Fry two or three at a time, no more. Crowding the pot drops the oil temperature, and once that happens the batter starts soaking up grease instead of crisping up. Keep the batches small and the oil hot.
- Serve them immediately. The first 20 to 30 minutes are when these are at their absolute best, the cookie is soft, the creme is melty, and the coating still has that perfect crisp. The longer they sit, the more that all fades. Don’t wait.
