Deep-Fried Oreos

If there are two things I’ve always loved, it’s anything cookies-and-cream and anything fried. So naturally, deep-fried Oreos are my idea of a pretty perfect treat! They’re crispy and golden on the outside, warm and chocolatey on the inside, and dusted with plenty of powdered sugar for good measure. What’s not to love?

Deep-fried Oreos are one of those classic state fair foods I can never resist, right alongside candied apples and funnel cake. But you don’t have to wait for fair season to get your fix! They’re surprisingly easy to make at home with a simple, fluffy batter and a pot of hot oil. Double-filled chocolate sandwich cookies make them extra decadent, and freezing the cookies first helps them hold up while they fry.

The most important thing to know about homemade deep-fried Oreos is that they’re best served warm. That’s when the batter is crisp and fluffy and the cookie filling is soft and creamy. So, if you’re making these for a party or family get-together, try to fry them right before you want to serve them. Add a generous shower of powdered sugar, then dig in while they’re hot!

Do you have to freeze Oreos before frying them?

You don’t need to freeze Oreos solid, but chilling them in the freezer while you prepare the batter is a helpful step. Keeping the cookies cold helps them hold their shape when they’re dipped in batter and fried in hot oil.

What is the best oil for deep-fried Oreos?

Vegetable oil is a great choice for deep-fried Oreos because it has a neutral flavor and works well at high temperatures. Heat the oil to 375°F before frying so the batter cooks quickly and becomes golden and crisp without soaking up too much oil.