Make Fried Oreos At Home Without A Deep Fryer

If you're craving the sweet, chocolatey, oozy goodness of fried Oreos, you don't have to wait for the next state fair or carnival. You can make them at home, even without a deep fryer! All you need is a heavy pan with tall sides, some oil for frying, and a few simple ingredients for the batter. In just a few easy steps, you'll be indulging in this warm, crispy, and gooey treat that's even better than the ones you get at the fair. So, get ready to whip up a batch of these deep-fried delights and enjoy the ultimate sweet sensation!

Choosing your oil

The choice of oil is crucial when frying Oreos at home without a deep fryer. Here are some factors to consider and tips to help you choose the right oil for this indulgent treat.

Type of Oil

When selecting an oil for frying Oreos, it's best to choose an oil with a high smoke point and a neutral flavour. This is because you want an oil that can withstand high temperatures without smoking or imparting an overpowering taste to your dessert. Here are some recommended oils:

• Vegetable oil: This is a versatile option that is widely available. It has a high smoke point and a mild flavour, making it suitable for frying Oreos.
• Canola oil: Canola oil is another excellent choice for frying Oreos. It has a light texture, a neutral flavour, and a high smoke point.
• Peanut oil: Peanut oil is a favourite among many fry enthusiasts. It has a high smoke point, and it fries cleaner than most other oils, resulting in lighter and crispier Oreos. However, if you or your guests have peanut allergies, it's best to avoid this option.
• Other options: Other oils that work well for frying include grapeseed oil and safflower oil. These oils have high smoke points and neutral flavours, making them suitable for achieving the desired crispy texture without overpowering the taste of your Oreos.

Oil Temperature

Maintaining the right oil temperature is critical for successful Oreo frying. Heat your oil to around 375°F (190-191°C). Use a thermometer to monitor the temperature accurately. If you don't have a thermometer, you can test the oil's readiness by sticking a wooden spoon, skewer, or chopstick into the oil. If the oil bubbles around the wood, it's hot enough. Alternatively, you can use a kernel of popcorn; it will pop in oil at around 350°F (178°C), indicating that your oil is close to the optimal frying temperature.

Oil Quantity

When frying Oreos without a deep fryer, use a heavy cooking pot that is deep enough to allow for at least 2-3 inches (5-7.5 cm) of oil. The oil should be sufficient to completely cover the Oreos during frying. However, ensure that the pot is never more than half-full of oil for safety reasons.

Oil Reuse and Disposal

Deep-fried Oreos are best enjoyed fresh, and the oil used for frying should not be reused multiple times. Oil can absorb flavours from the food being fried, and reusing it may affect the taste of your Oreos. Always strain the oil between uses to remove any bits of batter. If you must reuse the oil, do so within a couple of weeks and store it in a cold, dark place or the refrigerator.

When disposing of used oil, never pour it down the drain as it can block your plumbing. Instead, pour cooled oil into an empty bottle or container and dispose of it in the trash or recycling, if possible. Some waste management facilities have donation points for used cooking oil.

Making the batter

The batter for fried Oreos is simple to make and only requires a few ingredients. You will need a large bowl and a whisk or a fork to combine the ingredients.

Firstly, combine dry pancake mix, eggs, milk, and vegetable oil in a large bowl. Whisk or beat the ingredients until you have a smooth batter. The amount of each ingredient will vary depending on the number of Oreos you wish to fry, but a good starting point is 1 cup of pancake mix, 1-2 eggs, 1-2 teaspoons of oil, and 1/4-1/2 cup of milk.

The consistency of the batter is important. It should be thick and gooey, coating the Oreos generously. If your batter is too thin and runny, simply add more pancake mix, a little at a time, until you achieve the desired consistency.

You can also add a little extra flavour to your batter by including some additional ingredients. For example, you could add a teaspoon of vanilla extract or a pinch of salt to enhance the sweetness of the Oreos. A small amount of melted butter can also add flavour and texture to your batter.

Once you are happy with the consistency and taste of your batter, it's time to start dipping and frying your Oreos!

Dipping the Oreos

Now for the fun part! It's time to dip the Oreos into the batter. Use a fork or your hands to dip an Oreo into the batter, making sure it's entirely coated. Be careful not to let the cookie sit in the batter for too long, as it will get soggy. Only dip one Oreo at a time and place it straight into the hot oil. The batter should be thick and sticky enough that you can't see the chocolate cookie underneath.

If you're hand-dipping the Oreos, use one hand for dipping and keep the other hand dry so you can start frying without needing to wash your hands. You can also use tongs to dip the Oreos if you prefer.

If your Oreos are crumbly or falling apart, try chilling them in the freezer for 30-60 minutes before dipping. This will also help prevent the cream filling from melting when you fry the Oreos.

Once your Oreos are coated in batter, carefully place them into the hot oil. Fry them in small batches of 4-5 cookies at a time, depending on the size of your pot. The cookies should have enough room to float around without sticking to each other.

When adding the battered Oreos to the oil, the temperature will drop, especially if you chilled them beforehand. Keep the oil temperature between 250ºF-325ºF (121ºC-163ºC) while frying. Frying in small batches is important to maintain the right temperature and prevent the batter from sticking together.

Be very careful when placing the Oreos into the hot oil. Do not throw or drop them, as this could cause splattering and be dangerous. If you're nervous about using your hands, tongs can help you gently place the cookies into the oil.

Now, let the magic happen! Fry the Oreos until they are crispy and golden brown, using tongs to turn them over and ensure even cooking. The cookies will fry quickly, usually in less than 2 minutes. Stay by the pot and keep the cookies moving so they don't stick together.

Once they're golden brown, use tongs or a slotted spoon to remove the fried Oreos from the oil and place them on a paper towel-lined plate to drain. Blotting off excess grease will make this decadent treat slightly healthier. However, don't soak up every last drop of oil, as it provides flavour and crunch to the cookie.

If you prefer, you can also drain the fried Oreos on a wire rack, but using paper towels will absorb more grease.

Frying the Oreos

Now that you've got your batter and your Oreos ready, it's time to fry!

Pour 2-3 inches (5-7.5cm) of cooking oil into a heavy cooking pot. The pot should be deep enough so that the sides are at least 4 inches (10cm) higher than the oil. When deep-frying, there should be enough oil to completely cover the food you are frying, but the pot should not be more than half full of oil.

For frying, use a vegetable oil with a high smoking point and little to no flavour, like refined peanut oil, canola oil, grapeseed oil, or safflower oil. If you don't have a heavy cooking pot, you can use a wok or a deep sauté pan instead.

Heat the oil to 375ºF (191ºC). Use a frying, candy, or thermocouple thermometer to check the temperature. To check the temperature of the oil, hold the thermometer in the centre of the pan. If your thermometer clips to the side of the pan, it will be easy to keep track of the temperature as you work.

If you don't have a thermometer, there are a few other ways to check if your oil is hot enough. Stick a wooden spoon, skewer, or chopstick into the oil. If the oil bubbles around the wood, it's hot enough for frying. You can also use a kernel of popcorn to check the temperature. It will pop in oil that is 350ºF (178ºC), so you will know when it is close to the optimum frying temperature.

If the oil begins to smoke, it's too hot. Carefully remove your pan from the stove to cool.

Now it's time to fry the Oreos! Frying works best in small batches, so fry only 4 or 5 at a time, depending on the size of your pot. The cookies should have enough room to float around without touching each other and sticking together.

Dip the coated Oreo in the hot oil. When adding cookies to the oil, the temperature will drop (especially if you froze the Oreos beforehand). Keep the oil between 250ºF-325ºF (121ºC-163ºC) while frying.

Be careful when cooking with hot oil. Don't throw battered cookies into the pot, as this will cause spattering and a dangerous situation. If you're afraid to use your hand to place the cookies in the oil, use tongs instead.

Cook the Oreos until they are crispy and golden brown, remembering to turn them over with tongs. The cookies will float on top of the oil and fry quickly—less than 2 minutes. Don't walk away from the pot or they may burn or overcook. Keep the cookies moving as they fry so they don't stick together.

Once the Oreos are done, remove them from the oil with tongs and place them on a paper towel to drain. Blotting excess grease will make this decadent treat slightly healthier. The oil provides the flavour and crunch of the cookie, so don't go overboard and soak up every last drop.

You can also drain the cookies on a wire rack, but using an absorbent paper towel will remove more grease.

Allow the oil to heat up between batches, back to 375ºF (191ºC). Use tongs or a strainer to remove any bits of batter that may be floating in the oil.

Your fried Oreos are now ready to serve! You can add a dusting of powdered sugar, vanilla ice cream, a drizzle of chocolate or caramel sauce, whipped cream, or any other garnish you'd like.

Allow the cookies a minute or two to cool so you don't burn yourself, but do eat them while they're still warm! Keep finished cookies in an oven on low heat (about 200ºF or 93ºC) if you're making a large batch so they will stay warm until served.

Draining and serving

Place a cooling rack over paper towels and set aside. This is for draining the excess oil from the fried Oreos. Using a slotted spoon, carefully lift the fried Oreos from the oil and place them on the prepared rack to drain. Blotting excess grease with paper towels will make this decadent treat slightly healthier. However, remember that the oil provides flavour and crunch, so don't go overboard.

Sprinkle the fried Oreos with powdered sugar, also known as confectioner's sugar, before serving. You can also dust them with regular sugar or cinnamon sugar if you prefer. For an extra sweet touch, serve the fried Oreos with a dip or drizzle of chocolate or caramel sauce, or a scoop of vanilla ice cream on the side.

Fried Oreos are best enjoyed warm, straight out of the fryer. They tend to get soggy if left for too long, so it's best to eat them within a few hours of frying. If you have any leftovers, store them in an airtight container at room temperature or in the refrigerator, but be aware that they may not taste as crisp and fresh as when they were first made.

Frequently asked questions