Frying Oreos: Deep Fryer Necessary?

Deep-fried Oreos are a delicious treat, but do you need a deep fryer to make them? The short answer is no. While a deep fryer can be convenient, particularly if you plan to fry a lot of food, it is not necessary. You can also use a heavy cooking pot, a deep sauté pan, or even a wok to heat the oil for frying. Just make sure that the sides of the pot are at least 4 inches (10 cm) higher than the oil level. So, if you're craving this indulgent dessert, go ahead and give it a try at home, even if you don't have a deep fryer!

Do you need a deep fryer?

You don't need a deep fryer to make fried Oreos, but it can be helpful if you plan to fry a lot of food. Using a deep fryer can be faster and create less splatter than the stovetop method. If you don't have a deep fryer, you can use a heavy cooking pot, a deep sauté pan, or a wok. Just make sure the sides of the pot are at least 4 inches (10 cm) higher than the oil level.

When deep frying Oreos, it's important to use a cooking oil with a high smoking point and a neutral flavour, such as vegetable oil, canola oil, avocado oil, or peanut oil. Heat the oil to around 375°F (190°C) before adding the Oreos in small batches to avoid crowding the pan and lowering the oil temperature.

Keep in mind that deep frying can be dangerous, so always use caution when working with hot oil and keep small children and pets away from the kitchen.

How to make the batter

To make the batter for fried Oreos, you will need the following ingredients:

• All-purpose flour
• Baking powder
• Salt
• Granulated sugar
• Egg
• Vanilla extract
• Milk
• Melted butter

In a large bowl, whisk together the flour, baking powder, salt, and sugar. Make a well in the centre of the bowl and add the egg, vanilla extract, and butter. Stir the wet ingredients to break up the egg, then pour in the milk. Stir the batter until everything is combined (it's fine if the batter is a little lumpy). Let the batter rest while the oil heats up.

If you want to use a pancake mix instead of making the batter from scratch, simply whisk together milk, egg, vegetable oil, and pancake mix in a large bowl until smooth.

The best oil for frying

When it comes to frying, not all oils are created equal. Some oils are better suited for high-heat cooking methods like frying, while others have a lower smoke point and are more suitable for lower-temperature cooking methods.

So, what is the best oil for frying? Here are some options to consider:

Canola Oil

Canola oil is a popular choice for frying due to its neutral flavour and high smoke point. It has a smoke point of around 232°C, which means it can withstand the high temperatures required for frying without smoking or breaking down. Canola oil is also relatively inexpensive and readily available in most supermarkets.

Vegetable Oil

Vegetable oil is another commonly used oil for frying. It has a smoke point of around 216°C, which is slightly lower than canola oil but still suitable for frying. Vegetable oil is usually a blend of different plant-based oils, such as soybean, corn, and canola oil, and it is affordable and easy to find.

Avocado Oil

Avocado oil has gained popularity in recent years as a healthy cooking oil, and it is also suitable for frying. It has a high smoke point of around 271°C, which means it can handle the high temperatures of frying without breaking down. Avocado oil also has a mild flavour that won't overpower the taste of your food. However, it tends to be more expensive than other options.

Peanut Oil

Peanut oil is another option for frying, with a smoke point of around 232°C. It has a strong flavour that can enhance the taste of your food, especially if you're frying foods like chicken or potatoes. Peanut oil is also high in monounsaturated fats, which are considered healthier than other types of fats. However, it may not be suitable for those with peanut allergies.

Tips for Frying:

• Choose a pot or pan that is large enough to accommodate the amount of food you want to fry. A deep pot or a Dutch oven is usually best for frying.
• Use a thermometer to monitor the temperature of the oil. It's important to maintain the right temperature for frying, which is typically around 190°C for fried Oreos.
• Don't overcrowd the pan. Adding too many items at once can lower the temperature of the oil and affect the cooking time and quality of your fried food.
• Allow the oil to come back to temperature between batches. Give the oil time to heat up again before adding more food to ensure consistent results.

Frying the Oreos

Prepare the Oil:

• Choose a suitable oil for frying. Vegetable oil, canola oil, avocado oil, or peanut oil are all good options due to their high smoke points and neutral flavours.
• Use a deep fryer, a large saucepan, a Dutch oven, or a deep pot to heat the oil. Fill it with enough oil to completely cover the Oreos, ensuring the pot is no more than half-full to avoid overfilling.
• Heat the oil to 375°F (190°C). Use a thermometer to monitor the temperature accurately. This is an important step to ensure the oil is hot enough for frying without burning.

Prepare the Batter:

• In a separate bowl, prepare the batter by whisking together dry pancake mix, milk, egg, and a small amount of vegetable oil or melted butter. Whisk until the mixture is smooth and free of lumps.
• If the batter is too runny, add more pancake mix, one tablespoon at a time, until it reaches the desired thickness. This is crucial to ensure the batter coats the Oreos evenly.

Fry the Oreos:

• Once the oil is hot enough, it's time to fry! Dip each Oreo into the batter, ensuring it is fully coated. Use a fork or tongs to lift the Oreo from the batter, allowing any excess batter to drip off.
• Carefully place the coated Oreo into the hot oil. Fry in small batches of 4-6 Oreos at a time to avoid overcrowding the pan, which can cool down the oil.
• Fry the Oreos until they are golden brown on both sides. This usually takes around 1-2 minutes per side. Use a slotted spoon or tongs to carefully turn them over and remove them from the oil when done.
• Place the fried Oreos on a paper towel-lined plate or a wire rack to drain off any excess oil. Blotting the excess grease will make them less greasy.

Serve and Enjoy:

• Dust the fried Oreos with powdered sugar, also known as confectioner's sugar, for a perfect finish. You can also get creative with other toppings like chocolate syrup, caramel sauce, or whipped cream.
• Fried Oreos are best served warm and fresh. They tend to lose their crispiness over time, so it's best to eat them immediately after frying.
• If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven set to 425°F (220°C) for 3-5 minutes to regain some of their crispiness.

Serving suggestions

Fried Oreos are best served warm and fresh, so time your preparation accordingly. If you're making a large batch, keep finished cookies in an oven on low heat (around 200ºF or 93ºC) to ensure they stay warm until served.

Fried Oreos are usually dusted with powdered sugar, but you can also serve them with vanilla ice cream, a drizzle of chocolate or caramel sauce, or whipped cream. If you're feeling adventurous, you could even try a dark chocolate dip or drizzle, salted caramel sauce, or a fresh strawberry sauce. They also go great with ice cream!

If you have any leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat in an oven set to 425ºF for 3-5 minutes.

Frequently asked questions