Desserts · Deep Fried
The most addictive fried dessert on earth — Oreos wrapped in a light fluffy funnel cake batter, fried golden, and dusted with powdered sugar. State fair magic at home! Follow our tested method and you'll get perfect results every single time.
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Pancake mix (Bisquick) is the state fair batter secret — it creates a light, fluffy coating that crisps up perfectly. Mix pancake mix, milk, egg, and vanilla until smooth. The batter should coat a spoon.
Freezing the Oreos makes dipping easier (they don't crack) and slows down how fast the filling melts during frying, giving the batter time to crisp.
Deep fry pan with 3 inches of oil at 375°F. Fried Oreos fry very fast — temperature control is essential. Too low = soggy batter. Too high = burned before inside warms.
Using a fork or skewer, dip each frozen Oreo in batter, turning to coat completely. Let excess drip off — too much batter makes them doughy.
Carefully lower into oil. Fry 60-90 seconds per side until golden brown. Total fry time: 2-3 minutes maximum. The Oreo inside should be warm and slightly soft — not completely melted.
Transfer to a plate immediately and dust generously with powdered sugar. Serve within 2 minutes — fried Oreos are extraordinary when hot but become ordinary when cool.
Oreos are ideal because the crispy cookie softens beautifully in the heat. Other options: Chips Ahoy, Nutter Butters, or even Kit Kats. Avoid soft cookies — they disintegrate in the batter.
Batter falls off from: Oreo not cold enough, batter too thin, or not coating evenly. Freeze Oreos first, ensure batter is thick enough to coat a spoon, and coat thoroughly.
Sort of — brush battered Oreos with oil and air fry at 375°F for 5-6 minutes. Results are about 70% as good as deep fried. The batter doesn't puff as dramatically but still works.
