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.
Line a plate or baking sheet with paper towels. In a large bowl, whisk together milk, egg, and pancake mix until smooth. 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.
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.