Perfecting Fried Oreos

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Last fall, when travel was abundant, we visited Mentone, Alabama, for its annual Colorfest. While there, we tasted food from vendors and had a fantastic time. Of course, fried Oreos were one of the best treats we ate.

When Jackson and Lucy asked to try fried Oreos, I was not very willing, as Oreos are already not the best food for you. Moreover, frying them on top of their present unhealthiness seemed awful. However, we obliged and soon fell in love. When frying, the chocolate cookie and the cream melt inside the fried shell, making the most delightful treat!

This winter, I asked the family if they would like to visit a particular BBQ joint in town because they served fried Oreos. Unfortunately, we don’t have them all the time, but these cookies are fantastic after a stressful day at work.

When we realized that COVID-19 would be worse than we thought and that we would be staying at home more, we chose to dine at the local BBQ joint, specifically for fried Oreos. As we sheltered in place, I finally got the courage to try these little delicacies at home. After a few attempts, I have finally perfected our version of fried Oreos. I want to share my recipe with you today.

I only cook each of us two Oreos at a time because they are not healthy. However, when looking for a special treat, they hit the spot.

Recipe Tips

I use Krusteaz for all of my waffle and pancake needs. However, for this recipe, Hungry Jack Pancake Mix is a must.

Another tip is that cold batter works best. We typically mix a small batch of batter and let it sit in the refrigerator overnight before using. The batter thickens when cold and sticks to the cookie much better than the room-temperature batter when frying.

Since we fry small batches of Oreos, I never use a large pot for frying. Instead, I fill a 2.5-quart saucepan about two inches with oil. This will be plenty of oil to fry 15-20 cookies.

Like with all frying on a stovetop, you want your oil to be hot and “dancing” in the pot. However, once it reaches the perfect temperature, you need to turn the oil down, or it will continue to increase in temperature, eventually burning the next Oreo.

In spooning the Oreos into the oil, our cookies will sometimes have strings of dough attached. These strings break off easily. However, we always save them because this is Jackson’s favorite part, as they remind him of funnel cakes.

Fried Oreos should be served hot right out of the fryer. If you are making Fried Oreos, be ready to serve immediately.

The Best Fried Oreos

15-20 Oreos

1.5 cups of Hungry Jack Pancake Mix

1.5 cups of milk

1 egg

Canola oil for frying

Powdered sugar to sprinkle

Mix the Hungry Jack, milk, and egg the night before frying. Refrigerate overnight.

To begin frying, place your oil in the saucepan on the stovetop and set the temperature to medium-high heat. Wait for the oil to dance. While waiting, pull the powdered sugar, measure, and have a 1/2 cup sitting near your frying area. Line a plate or dish with paper towels to soak up extra grease when the cookies come out of the fryer.

When the oil begins dancing, turn the heat to medium. Pull your batter from the refrigerator and drop only a tiny amount into the saucepan. You are looking for the batter to float on top of the saucepan after no more than 4 seconds. If it does not float, your oil is not hot enough to properly fry the Oreo. Continue dropping tiny amounts until the batter floats appropriately.

Use a spoon to coat your Oreo with batter thoroughly. It is okay if more batter is on the spoon because it will form to the cookie once it hits the hot oil.