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Deep-Fried Oreos

A decadent and delicious fairground treat that brings the carnival experience into your home kitchen, featuring warm, gooey Oreos encased in a crispy, golden batter.
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Prep Time 5 minutes
Cook Time 15 minutes

Equipment

  • Deep skillet or Dutch oven For frying
  • Medium bowl For mixing batter
  • Whisk
  • Slotted spoon or spider strainer For removing fried Oreos from oil
  • Wire rack Set over paper towels for draining
  • Thermometer Optional, for checking oil temperature

Ingredients
  

For Frying

  • 1 quart Vegetable Oil Or canola or peanut oil

For the Batter

  • 1 package Double Stuffed Oreos Or regular Oreos
  • 1.5 cups Bisquick
  • 1 large egg beaten
  • 1 cup whole milk
  • 0.5 teaspoon vanilla extract

For Garnish

  • Powdered Sugar for dusting

Instructions
 

  • Pour vegetable oil into a deep skillet or Dutch oven, ensuring at least 2 inches of oil. Heat over medium-high heat until it reaches 375°F (190°C). Use a thermometer or test with a drop of batter; it should sizzle immediately and float.
    1 quart Vegetable Oil
  • In a medium bowl, whisk together Bisquick, beaten egg, whole milk, and vanilla extract until smooth and slightly drippy.
    1 quart Vegetable Oil
  • Dip each Oreo into the batter, ensuring it is fully coated. Let excess batter drip back into the bowl.
    1 quart Vegetable Oil
  • Carefully place battered Oreos into the hot oil, a few at a time, without overcrowding the pan.
  • Fry for about 2-3 minutes on each side, until golden brown and puffed up.
  • Remove fried Oreos with a slotted spoon or spider strainer and place them on a wire rack set over paper towels to drain.
  • While still warm, generously dust with powdered sugar.
    1 quart Vegetable Oil

Notes

Best enjoyed immediately. If storing, keep in an airtight container at room temperature for one day. Reheat in a toaster oven or air fryer for best results.