Deep-Fried Oreos Recipe: Better Than Carnival Style
Indulge in the ultimate dessert experience with these deep-fried Oreos. Golden, fluffy, and dusted with powdered sugar, they deliver warm, gooey, cookies-and-cream goodness in every bite. Perfect for recreating fair-inspired fun at home, this easy recipe is a must-try for dessert lovers.
Print Share on Twitter Share on FacebookServings: 20 serving
Calories: 120kcal
Equipment
- Deep skillet or Dutch oven
- Cooling rack
- Baking sheet
- Slotted spoon
- Whisk
- Large mixing bowl
- Tongs or fork
- Measuring cups and spoons
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- 1 egg
- ½ teaspoon vanilla extract
- 2 tablespoons melted butter
- 1 cup whole milk
- 20 Double-Stuf Oreo Cookies
- Canola oil for frying
- Powdered sugar for dusting
Instructions
- Prepare the Draining Area:
- Line a baking sheet with paper towels and place a cooling rack on top. Set aside for draining the fried Oreos.
- Make the Batter:
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar. Make a well in the center and add the egg, vanilla extract, and melted butter. Stir the wet ingredients lightly to combine. Pour in the milk and stir until the batter is just combined. It’s okay if it’s slightly lumpy. Let the batter rest for 5-10 minutes to thicken.
- Heat the Oil:
- Pour canola oil into a deep skillet or Dutch oven, filling it to about 2 inches deep. Heat the oil to 350°F (177°C). Use a thermometer to maintain the temperature.
- Dip and Fry the Oreos:
- Dip each Oreo into the batter, ensuring it’s fully coated. Let the excess batter drip off gently (do not tap the utensil). Carefully place the Oreo into the hot oil. Fry 3-4 Oreos at a time until both sides are golden brown, about 1-2 minutes per side.
- Drain and Dust:
- Use a slotted spoon to transfer the fried Oreos to the prepared cooling rack. Immediately dust with powdered sugar. For an extra indulgent look, apply a second layer of powdered sugar after the first has absorbed.
- Serve Hot:
- Serve the Oreos warm for the best flavor and texture. Enjoy your fair-inspired treat!
Video
Notes
Tips for Perfect Deep-Fried Oreos
- Oil Temperature Matters:
Keep the oil steady at 350°F. If it drops too low, the Oreos will absorb excess oil and become soggy. Raise the heat between batches if needed. - Batter Thickness:
If the batter feels too thin, add a small amount of flour. A slightly thick batter ensures a better coating. - Minimize Batter Loss:
Avoid tapping the fork or utensil against the bowl when lifting the Oreos. This helps maintain a thicker coating for a fluffier texture. - Use a Thermometer:
Consistent oil temperature is key to evenly cooked, golden Oreos. A kitchen thermometer is your best friend for frying. - Dust Generously:
Powdered sugar is more than just decoration—it adds sweetness and that classic fairground flavor. Don’t skimp on it! - Serve Fresh:
These Oreos are best eaten fresh out of the fryer. If needed, you can reheat them in an air fryer for 2-3 minutes at 350°F to regain crispiness.
Nutrition
Serving: 1serving | Calories: 120kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 1.5g | Cholesterol: 12mg | Sodium: 120mg | Sugar: 8g
Nutrition Disclaimer
The Chef Marcy is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.