Deep Fried Oreos

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Deep fried Oreos are a county fair favorite you can make at home in about 15 minutes. They fry up golden and crispy with a warm, gooey creme center.

Prep Time5

Cook Time10

Total Time15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 409kcal

Author: Jennifer Fishkind

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

Notes

Storage:

These are best eaten the day they're made, which in my house means there's rarely anything left to store. If you do end up with extras, keep them in an airtight container in the refrigerator for up to three days. Skip the microwave when reheating, the oven or air fryer brings the coating back to life in a way the microwave just can't.

Tips:

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.

Nutrition