Fried Oreos Recipe

Prepare dry ingredients

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt until evenly combined.

Mix wet ingredients

In a separate small bowl whisk 3/4 cup milk, 1 large egg, and 1/2 teaspoon vanilla extract until smooth.

Pour the wet mixture into the dry ingredients and stir gently until mostly combined. The batter should be thick enough to coat a cookie but still somewhat fluid (like pancake batter). If the batter seems too thick, add up to 1–2 tablespoons of milk; if too thin, add 1–2 tablespoons flour.

Fold in 1/4 cup cold club soda (or sparkling water) at the end to introduce lightness and fizz; the batter will become slightly lighter and aerated. Let the batter rest 5–10 minutes while you heat the oil.

If you prefer, separate Oreo cookies into halves and remove the cream to fry only the chocolate wafers; for classic fried Oreos keep the cookies whole with filling. Arrange 24 Oreos on a plate near your frying station.

Heat oil

Pour about 3–4 cups neutral oil into a heavy-bottomed pot or deep skillet (enough for a 1.5–2 inch / 4–5 cm depth). Heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter: it should sizzle and brown slowly without burning.

Fry the Oreos

Working in small batches (3–5 cookies at a time, depending on pot size), dip each Oreo into the batter to fully coat, letting excess drip off for 1–2 seconds. Carefully lower the coated cookie into the hot oil using a slotted spoon or spider. Fry for 1.25–2 minutes, turning once or twice, until golden brown and puffed. Do not overcrowd the pot or the oil temperature will drop.

Use a slotted spoon to remove fried Oreos and transfer to a paper towel–lined baking sheet or wire rack set over a baking sheet to drain. Maintain oil temperature at 325–350°F between batches; adjust heat as necessary. Repeat until all cookies are fried.

Finish & serve

While still warm, dust fried Oreos generously with 3/4 cup powdered sugar. If desired, drizzle with melted chocolate or chocolate sauce. Serve immediately; fried Oreos are best eaten warm.

Allow leftover fried Oreos to cool, then store in an airtight container at room temperature for up to 1 day (they will lose crispness). Reheat briefly in a 350°F oven for 5 minutes to refresh before serving.