This recipe for deep-fried Oreos is a childhood memory on a plate. Growing up near the state fair, the scent of hot oil and powdered sugar meant a weekend of rides and laughter — and a paper cone of warm, battered Oreos to share. I first learned to make them at home when I wanted to recreate that fairground magic for a neighborhood potluck. The result was instantly nostalgic: a crunchy, golden shell giving way to a soft, slightly melty cookie center. They’re indulgent, simple, and ridiculously fun to make with kids or friends.

What makes these particularly special is how little you need to transform a humble sandwich cookie into something extraordinary. With just a basic pancake mix, an egg, a splash of milk, and some oil, you can produce batches of deep-fried Oreos that are crisp on the outside, tender inside, and perfectly dusted in confectioners’ sugar. I usually make a double batch for gatherings — they disappear faster than I can drain them. Over the years I’ve learned a few small tricks that keep the cookies intact and the coating light and airy; I’ll share those below so yours come out perfect the first time.

Ingredients

• Vegetable oil (for frying): Use a neutral oil with a high smoke point such as canola or vegetable oil. You’ll need about 2 quarts (enough for a 3–4 inch oil depth in a heavy pot) so the cookies can float freely and brown evenly.
• Milk: 1 cup whole milk yields the richest batter; 2% will also work. The milk hydrates the pancake mix and helps create a light, tender coating.
• Large egg: One egg binds the batter and adds structure, helping the coating cling to the cookie during frying.
• Vegetable oil (for batter): 2 teaspoons added to the batter keeps it silky and helps the fried coating crisp up.
• Pancake mix: 1 cup of any boxed pancake mix (brands like Krusteaz or your favorite store brand work fine). The ready-made mix creates a quick, consistent batter without measuring multiple dry ingredients.
• Oreos (18-ounce package): Regular or Double Stuf work great; try flavored varieties like Mint or Birthday Cake for a twist. Nabisco Oreos are a classic choice; aim for cookies that are straight and intact.
• Confectioners’ sugar for dusting: Optional but traditional — it adds a final sweet flourish that makes the fried cookies look and taste like a fairground treat.

Instructions

Heat the oil: Pour about 2 quarts of neutral oil into a heavy-duty pot or deep fryer so it’s 3–4 inches deep. Heat to 375°F (190°C) using a candy or deep-fry thermometer; steady temperature ensures quick browning without absorbing excess oil. If using a stovetop pot, keep burners on medium-high and watch the temp closely to avoid scorching. Make the batter: In a large bowl whisk 1 cup milk, 1 large egg, and 2 teaspoons vegetable oil until smooth. Stir in 1 cup pancake mix just until no dry streaks remain; the batter should be thicker than pancake batter so it clings to the cookie — aim for a coating that’s similar to a thick pancake batter or funnel-cake batter. Chill the cookies (recommended): Place the Oreo cookies on a tray and chill in the refrigerator for 15–30 minutes. This firms up the filling and reduces the chance the center separates or leaks during frying. Chilled cookies also help the batter set quickly when they hit hot oil. Dip each cookie: Use tongs to pick up a chilled Oreo, dip it fully in the batter so it’s evenly coated, and let any excess drip back into the bowl. Work one at a time or in small batches so the coating remains intact before frying. Fry in batches: Carefully place battered cookies into the hot oil in batches of 4–5, leaving room between them to prevent sticking. Fry until golden brown, about 1.5–2 minutes, flipping once if necessary. Use a slotted spoon to remove cookies and drain them on paper towels to remove excess oil. Finish and serve: Once drained, dust with confectioners’ sugar and serve warm. For an extra treat, pair with vanilla ice cream or a drizzle of chocolate syrup. Eat them the same day for the best texture — they’re at their peak when freshly fried.

Storage Tips

Leftovers will lose their crispy exterior, so store any extras in an airtight container lined with paper towels to absorb residual oil and place in the refrigerator for up to three days. To re-crisp, preheat the oven to 350°F, arrange on a baking sheet in a single layer, and heat for 5–8 minutes until warmed through and slightly crisped. Do not freeze already-fried cookies — the texture deteriorates significantly after thawing. If you want to keep cookies longer, store unbattered, chilled Oreos and prepare fresh batter to fry them on the day you plan to serve.

Ingredient Substitutions

If you need to swap ingredients, try these options: use 1 cup buttermilk instead of milk for tangier batter and a slightly fluffier crust; replace the large egg with 3 tablespoons aquafaba for an egg-free batter (results will be slightly different); and use gluten-free pancake mix to make them gluten-free (check that the cookies are certified gluten-free too). For oil, high-oleic sunflower oil or peanut oil work well if there are no allergy concerns. Keep in mind substitutions affect frying time and texture, so test one or two cookies first.

Serving Suggestions

Serve 2–3 deep-fried Oreos per person as a decadent dessert or snack. For presentation, dust heavily with confectioners’ sugar, add a scoop of vanilla bean ice cream, and drizzle with warm chocolate or caramel sauce. For a brunch twist, pair with fresh berries and espresso. They’re also fun on a dessert board next to small bowls of dipping sauces — melted chocolate, dulce de leche, or a quick citrus glaze balance the richness nicely.

Cultural Background

Deep-fried Oreos are a modern American twist on fair and festival frying traditions. Deep-frying sweets on a stick or in batter—think funnel cakes and fried dough—has been part of American summer fairs for generations. The practice of battering store-bought treats like Twinkies and Oreos became popular in the late 20th century, combining convenience with carnival indulgence. Today, fried Oreos are a ubiquitous fair food and a nostalgic treat replicated in home kitchens across the country.

Seasonal Adaptations

Adapt this treat for seasons: in winter, use Peppermint Oreos and top with crushed candy cane; in fall, try Pumpkin Spice Oreos with a cinnamon-sugar dusting. For summer gatherings, serve with lemon curd or fresh berry compote to cut through the richness. At holiday parties, offer a variety tray with different cookie flavors so guests can sample several styles.

Meal Prep Tips

For parties, make the batter and chill it ahead of time, and keep Oreos refrigerated on a tray until you’re ready to fry. Fry in small batches and transfer to a paper-lined tray; keep warm in a low oven (200–220°F) for short periods if needed. If you need to scale up, set up a frying station and have one person batter and another fry for efficient assembly-line production.

Deep-fried Oreos are simple indulgence with a big nostalgia payoff — a small recipe that brings people together. Try them once and you’ll understand why they’re a fair favorite. Share with friends, savor every crunchy bite, and don’t be surprised when everyone asks for the recipe.