Basket Of Fried Oreos Recipe

Mix dry ingredients

In a medium bowl, whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, and a pinch of salt until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup, whisk 1 cup milk, 1 large egg, and 1 teaspoon vanilla extract until smooth and well blended.

Pour the wet ingredients into the dry ingredients and stir gently with a whisk or fork until just combined. The batter should be thick enough to coat a cookie but still pourable; if it's too thick, add up to 1–2 tablespoons more milk. Let the batter rest 5 minutes while you heat the oil.

Place 2 tablespoons granulated sugar and 2 tablespoons powdered sugar (optional) in a shallow bowl for tossing the finished fried Oreos.

Heat the oil

Pour about 4–6 cups of vegetable or canola oil into a deep, heavy-bottomed pot or deep fryer. Heat the oil over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should bubble and rise to the surface steadily without burning.

Prepare cookies

While the oil heats, remove 24 Oreos from the package and pat them dry if there is any moisture. Keep them on a tray lined with parchment paper or a plate dusted lightly with flour to prevent sticking.

Batter the cookies

Using two forks or a skewer, dip each Oreo into the batter, turning to coat completely. Allow excess batter to drip off for 2–4 seconds. Work in small batches (4–6 cookies at a time) so oil temperature stays consistent.

Fry

Carefully lower the battered Oreos into the hot oil using a slotted spoon or spider. Fry for about 1 to 1 1/2 minutes per side, turning once, until the coating is golden brown and puffed. Total fry time should be ~2–3 minutes per cookie. Do not overcrowd the pot.

Drain and toss

Using the slotted spoon, transfer the fried Oreos to a plate lined with paper towels to drain for 30–60 seconds. While still warm, immediately toss them in the shallow bowl of granulated sugar (and powdered sugar if using) so they get a light, even coating.

Arrange the warm fried Oreos in a basket or on a serving platter. Serve with optional hot fudge, caramel or strawberry sauce for dipping, and scoops of vanilla ice cream on the side. For a carnival-style presentation, keep them warm and serve immediately.

Leftovers: store any cooled fried Oreos in an airtight container at room temperature for up to 24 hours. Reheat briefly in a 325°F (160°C) oven for 5–7 minutes to crisp the batter before serving.