No carnival? No worries! Indulge in this festival favorite treat at home any time you like!
I’ll never forget the first time I saw deep-fried Oreos. It was at a yearly carnival/fair in my town. The booth was nestled among many others selling a variety of fried confectionery, such as churros, corn dogs, cheese curds, beignets, and funnel cakes. However, each year it seemed that new items were showing up, like fried candy bars, cookie dough, ice cream, Twinkies, cheesecake, and even butter!
Now, I have to admit I was hesitant, to say the least. The only item I was ever fond of was corn dogs. Other than that, anything that included deep-fried dough seemed to me to be a waste of calories that could go to more decadent and fun items, like spun sugar—aka cotton candy! Treats like ice cream and chocolate-covered frozen bananas were more to my liking. How foolish I was back then! Fried ice cream was the first item to tempt me into submission.
Of course, I eventually broke down and tried deep-fried cheesecake, funnel cakes topped with all sorts of decadent goodies, and yes…Oreos! I admit that I could understand the intense craving some people have for these deep-fried treats. So much so that when I went gluten-free (GF), I felt like I was missing out on some of life’s greatest pleasures. My disappointment rapidly turned to relief and pleasure when I learned I could get GF churros at my favorite place—Walt Disney World! However, nowhere that I’ve found has produced GF deep-fried cookies, until now—in my kitchen.
Yes, you can make this recipe with your favorite regular or gluten-free sandwich cookies and pancake mix. Either way, you wind up with a taste sensation I can only describe as otherworldly. That soft pancake batter crisps up beautifully on the outside and yields a soft, creamy-in-the-middle treat. Just think of all the money you will save by making these at home instead of going to the fair!
Don’t stop at Oreos!
I know—it’s hard to imagine anything being better than deep-fried Oreos, but stick with me for a moment. Think about other sandwich cookies you like. Maybe you love the peanut buttery taste of Nutter Butters or even Girl Scout peanut butter sandwich cookies. Do you prefer the golden Oreos or some of their specialty seasonal flavors? Since I don’t typically buy sandwich cookies, I had no idea the flavors available today. My local grocery store has peanut butter, lemon creme, birthday cake creme, mint creme, and dark chocolate creme on its shelves right now—and let’s not forget “Double Stuf!”
That got me thinking. Wouldn’t it be great to serve these cookies with dipping sauces? Just think—you could melt chocolate mint candies and drizzle that over the deep-fried chocolate mint sandwich cookies, or whip up some Chocolate Peanut Butter Keto Cheesecake Fluff to dip your peanut butter or chocolate cookies in. And Marshmallow Fruit Dip isn’t just for fruit. It’s amazing with deep-fried lemon sandwich cookies!
How do I store leftovers?
Deep-fried Oreos are best served right away. However, if you have leftovers, refrigerate them in an airtight container for up to 3 days. They won’t have the same freshly-fried consistency. You can reheat them in a 425°F oven or toaster oven for 3 to 5 minutes, or an air fryer (see your model’s directions), until warm, if desired, but don’t expect them to be like they were when they were freshly made.
Similar recipes to try
If you want to make an entire buffet table filled with carnival treats like deep-fried Oreos, check out our Corn Dogs Recipe, Mini Corn Dogs, Fried Cheese, Mozzarella Sticks, and Corn Nuggets. Skip the deep fryer and try this amazing Air-Fryer Fried Pickles recipe. Enjoy!
Deep-Fried Oreos
Ingredients
- Vegetable oil for frying (about 2 quarts)
- 1 cup milk
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 teaspoons melted butter
- 1 cup pancake mix
- 1 package cream-filled chocolate sandwich cookies
- Powdered sugar for dusting
Instructions
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Fill a deep fryer or large saucepan with 2 quarts of vegetable oil. Heat the oil to 375°F.
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In a large bowl, whisk together milk, egg, vanilla, and melted butter. Stir in 1 cup of pancake mix until the batter is smooth and free of lumps.
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Dip each cream-filled chocolate sandwich cookie into the batter, letting the extra drip off. Carefully place the cookie into the hot oil. Fry in small batches for about 2 minutes, turning halfway, until golden brown.
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Use a slotted spoon to remove the cookies and drain them on paper towels. Optionally, dust with powdered sugar before serving.
Nutrition
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