This post may contain affiliate links. For more information, please see our affiliate policy.
If you’re looking for the ultimate outrageous dessert experience, look no further than Deep Fried Oreos. This State Fair Favorite is just 5 ingredients (plus powdered sugar for dusting) and couldn’t be easier to make. The secret ingredient? Pancake mix!
When our photographer texted me during his photo shoot for this recipe, he said “God bless whoever invented deep-fried Oreos!” I couldn’t agree more, but I didn’t even know who to thank.
Turns out the creator was Charlie Boghosian, an Armenian living in Los Angeles. He was only 16 years old at the time, but had already built a reputation as “The Man Who Fries Everything.” He debuted Deep Fried Oreos at the LA County Fair in 2001, and the world has never looked back. (See my post for other delicious State Fair treats.)
We don’t actually know how Charlie made his deep-fried Oreos, but our version starts with a surprising secret ingredient: dry pancake mix. Think Bisquick or any other all-purpose baking mix. Beyond that, all you need is milk, eggs, and Oreos. Our recipe testing determined that Double Stuf Oreos work best here, so reach for those if at all possible. And I say “recipe testing” with a wink, because testing this recipe could not possibly qualify as “work!”
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Equipment and ingredient notes
- Thermometer: A trustworthy digital thermometer can keep you on track when frying, or cooking in general. The target temperature for Deep Fried Oreos is 375 degrees.
- Oreos: You can use regular or Double Stuf Oreos in this recipe, they both work wonderfully. I prefer Double Stuff for the extra filling.
- Oil: Opt for a neutral cooking oil with a high smoke point such as vegetable oil, canola oil, or avocado oil, for frying. Make sure you don’t add too many Oreos at once: crowding the pan can cool the oil down which results in oil-saturated cookies and they cook slower, too. Don’t rush it; let the hot oil return to 375 between batches.
Step-by-step instructions
- Line a plate or baking sheet with paper towels. In a large bowl, whisk together milk, egg, and pancake mix until smooth. Add flour and baking powder, stirring to combine until there are no lumps (batter should be thick). If runny, add more pancake mix, 1 tablespoon at a time, until thickened.
- In a Dutch oven, deep pot, or deep fryer, heat oil over medium-high heat to 375 degrees. Working in batches (I do 4 to 6 Oreos at a time), dip Oreos in batter, allowing excess to drip back into the bowl.
- Fry until golden brown on one side, about 1 to 2 minutes. Flip each cookie and continue to cook until golden brown on the second side.
- Drain on paper towels.
- Dust with powdered sugar.
Recipe tips and variations
- Yield: This easy Deep Fried Oreos recipe yields 36 cookies.
- Storage: Deep Fried Oreos are best eaten warm and fresh. Store leftover Deep Fried Oreos in an airtight container in the refrigerator up to 3 days. Reheat in an oven set to 425 degrees for 3 to 5 minutes.
- Air fryer: Unfortunately this recipe won’t work in an air fryer because it’s a wet batter. We tested it and 0/10 do not recommend.
Recipe FAQs
Unfortunately, this recipe won’t work in an air fryer because the batter is wet. We tested it and 0/10 do not recommend.
Deep-fried Oreos were created by Charlie Boghosian, also known as “Chicken Charlie” or “The Man Who Fries Everything,” a 16-year-old Armenian living in the United States, at the Los Angeles County Fair in 2011.
More State Fair foods
Sweets
Cream Puffs
Cake Recipes
Funnel Cakes
Appetizer Recipes
Fried Cheese Curds
Sandwich Recipes
Pork Tenderloin Sandwich
Join Us
Deep Fried Oreos
Equipment
- Instant Read Thermometer (see note 1)
Ingredients
- 1 cup milk
- 1 egg
- 1 1/4 cup dry pancake mix
- 1 (18.71-ounce) package Double Stuf Oreos (Family-size package, see note 2)
- 2 quarts vegetable oil or other neutral oil (see note 3)
- powdered sugar for serving
Instructions
- Line a plate or baking sheet with paper towels. In a large bowl, whisk together milk, egg, and pancake mix until smooth. Add flour and baking powder, stirring to combine until there are no lumps (batter should be thick). If runny, add more pancake mix, 1 tablespoon at a time, until thickened.
- In a Dutch oven, deep pot, or deep fryer, heat oil over medium-high heat to 375 degrees. Working in batches (I do 4 to 6 Oreos at a time), dip Oreos in batter, allowing excess to drip back into the bowl.
- Fry until golden brown on one side, about 1 to 2 minutes. Flip each cookie and continue to cook until golden brown on the second side. Drain on paper towels and dust with powdered sugar.
Notes
- Thermometer: A trustworthy digital thermometer can keep you on track when frying, or cooking in general. The target temperature for Deep Fried Oreos is 375 degrees.
- Oreos: You can use regular or Double Stuf Oreos in this recipe, they both work wonderfully. I prefer Double Stuff for the extra filling.
- Oil: Opt for a neutral cooking oil with a high smoke point such as vegetable oil, canola oil, or avocado oil, for frying. Make sure you don’t add too many Oreos at once: crowding the pan can cool the oil down which results in oil-saturated cookies and they cook slower, too. Don’t rush it; let the hot oil return to 375 between batches.
- Yield: This easy Deep Fried Oreos recipe yields 36 cookies.
- Storage: Deep Fried Oreos are best eaten warm and fresh. Store leftover Deep Fried Oreos in an airtight container in the refrigerator up to 3 days. Reheat in an oven set to 425 degrees for 3 to 5 minutes.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
