Make Deep-Fried Oreos Without A Deep Fryer: A Step-By-Step Guide

Deep-fried Oreos are a treat often enjoyed at carnivals and fairs, but they can also be made at home—with or without a deep fryer. This indulgent dessert consists of Oreos dipped in batter and fried in hot oil, resulting in a fluffy, golden coating, a hot and gooey cream filling, and a soft chocolate cookie. While they are best served fresh, they can be stored in an airtight container for up to three days.

Choosing your oil

When making deep-fried Oreos, it is important to select an appropriate oil for frying. The best oils for deep frying are those with a high smoke point, which means they can withstand high temperatures without scorching or burning. Here are some recommended oils for deep frying Oreos:

Peanut Oil

Peanut oil is a popular choice for deep frying due to its high smoke point and light texture. It fries cleaner than most other oils, resulting in lighter and crispier fried Oreos. However, if anyone has peanut allergies, it is best to avoid using peanut oil.

Vegetable Oil

Vegetable oil is a versatile and readily available option for deep frying. It has a neutral flavour and a reasonably high smoke point, making it suitable for frying Oreos. You can use regular vegetable oil or opt for a specific variety like canola oil or avocado oil, which also have high smoke points.

Canola Oil

Canola oil is another recommended option due to its neutral flavour and high smoke point. It is a type of vegetable oil derived from rapeseed and is widely available. Canola oil is a good alternative if you are looking for an option other than peanut or regular vegetable oil.

When deep frying Oreos, it is important to heat the oil to the right temperature, typically around 350-375°F (180-190°C). Additionally, do not overcrowd the pan or fryer, as it can cool down the oil, resulting in greasy Oreos. Fry the Oreos in batches to maintain the optimal oil temperature.

Making the batter

First, whisk together the milk, egg, and oil in a large bowl until the mixture is smooth. You can add a little extra oil at this stage if you like, but it is not necessary. Then, stir in the pancake mix until there are no dry lumps remaining in the batter. If your batter is too runny, you can add more pancake mix, one tablespoon at a time, until it reaches the desired consistency.

Some recipes suggest letting the batter rest at this stage while you heat the oil. This can help to thicken the batter. However, this step is not essential, and you can start frying your Oreos as soon as the batter is ready if you prefer.

The type of oil you use is important. You should opt for a neutral cooking oil with a high smoke point, such as vegetable, canola, or avocado oil. Peanut oil is also a good option if no one has a nut allergy, as it can fry at a high heat without scorching and will make your Oreos light and crispy.

Now you're ready to start dipping your Oreos in the batter and frying them!

Dipping the Oreos

Now it's time for the fun part: dipping the Oreos! The key here is to make sure the Oreos are fully coated in batter without any bare spots. Gently lower each Oreo into the batter, allowing it to be fully submerged. Then, slowly lift it out, letting any excess batter drip back into the bowl. Be careful not to tap the Oreo against the side of the bowl, as this can cause the batter to slide off. You can use a fork or tongs to help with this process, but be gentle to avoid knocking off the batter.

Once the Oreo is coated, immediately and carefully place it into the hot oil. You'll want to fry them in batches of 3-6 cookies at a time, depending on the size of your pot or fryer, to avoid overcrowding. Overcrowding can cause the oil to cool down, resulting in greasy cookies. Fry each batch for about 1-2 minutes per side, or until both sides are a golden brown colour. Keep a close eye on them, as they can brown quickly!

When the Oreos are done, use a slotted spoon to carefully lift them out of the oil and place them on a paper towel-lined plate or baking sheet to drain. It's important to drain the excess oil to prevent the Oreos from becoming soggy. If you're using a cooling rack, place paper towels underneath to catch any oil drips.

Finally, sprinkle the fried Oreos with powdered sugar. You can also try rolling them in a mixture of sugar and cinnamon, or drizzling them with chocolate syrup or caramel sauce for an extra indulgent touch. Serve them warm, and enjoy the delicious combination of crispy, fluffy batter and warm, gooey cookies!

Frying the Oreos

Now that you have your batter and oil ready, it's time to fry those Oreos!

Firstly, dip the Oreos into the batter, making sure they are fully covered. You can use a fork to lift them out, but be careful not to knock any batter off. Allow any excess batter to drip off before placing them in the oil.

You can fry a few Oreos at a time, but be careful not to overcrowd the pan, as this will lower the oil temperature and result in greasy cookies. Place the battered Oreos into the hot oil and fry for around 1-2 minutes on each side, or until they are golden brown.

Once they are golden, remove them from the oil with a slotted spoon and place them on a paper towel-lined plate to drain the excess oil.

Finally, sprinkle the Oreos with powdered sugar and serve. You can also roll them in sugar or cinnamon, or even drizzle them with chocolate syrup or hot fudge sauce.

And that's it! Your deep-fried Oreos are ready to eat. Enjoy!

Draining and serving

Once you've fried your Oreos, it's time to drain and serve them. Place a cooling rack over paper towels and set it aside before you start frying. This will be used to drain the excess oil from the fried Oreos. You can also line a plate or baking sheet with paper towels.

After frying, use a slotted spoon to lift the Oreos from the oil and place them on the prepared plate or rack to drain. You can sprinkle them with powdered sugar before serving. Fried Oreos are best enjoyed fresh, but they can be stored in an airtight container in the refrigerator for up to three days. If you want to reheat them, place them in an oven set to 425°F for 3 to 5 minutes.

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