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You’ve gotta try this wild deep fried snack. Crispy golden layers on the outside, soft melty center inside—these fried Oreos are total fun. Just five simple things plus some powdered sugar and you’re set to bring some State Fair magic to your kitchen. Seriously, you’ll want more than one.
What Makes These Stand Out
If you’ve only eaten Oreos straight out of the pack, you’re missing out. Wrap ‘em in batter, fry ‘em up, and you get this awesome combo of crunch and oozy chocolatey middle. My friends go nuts for these at get-togethers—it’s like your own little fair at home.
What You’ll Need
- Crunchy Magic: Pancake mix turns into the crispiest shell.
- Liquid Stuff: Just use regular milk for the batter base.
- Hold it Together: A single egg does the trick.
- Main Attraction: Use Double Stuf or classic Oreos—totally up to you.
- Sizzle Time: Canola or veggie oil for deep frying gets it right.
- Final Touch: Dust some powdered sugar on top for a sweet look.
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Magical Step-by-Step
- Time to Decorate
- Drop those fried Oreos on paper towels, shake on a bunch of powdered sugar, and get ‘em on the table while hot.
- Deep Frying Time
- Flip them after two minutes per side so each one comes out extra crispy and golden.
- Batter Up
- Cover every Oreo with batter (don’t forget to let the extra fall off) before dropping gently in the oil.
- Ready for Action
- Let your oil get nice and hot—375°F is your target. A thermometer makes life easier.
- Mix it Smooth
- Blend egg, pancake mix, and milk together till you get a thick, smooth batter—add a little extra mix if it’s too thin.
Best Tricks for Success
Stick to using fresh frying oil—one with a high smoke point is key—and keep watch on temperature so nothing burns. Don’t squish too many Oreos in at once. Make sure your batter hangs on thick, and eat them while they’re still hot and crisp.
How to Store and Eat Leftovers
Honestly, these are crazy good the day you make them, but if you end up with extras, keep them sealed up in the fridge for up to three days. Want them crispy again? Just bake in a hot oven for a few quick minutes.
Make Them Your Own
Switch things up by using Oreo flavors like peanut butter or mint—total game changer. You can even grab a flavored pancake mix. Serving with chocolate drizzle, whipped cream, or vanilla ice cream takes it to the next level.
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Frequently Asked Questions
- → Why is pancake mix a good choice for batter?
It has all the fluffy-making ingredients like leavening agents, so you don’t need extra steps.
- → How can I tell if the oil's hot enough?
Use a thermometer to keep it around 375°F. Too hot and they burn; too cool and they absorb oil.
- → Can I try other Oreo flavors?
Of course! Experiment with any kind. Double Stuf makes them extra creamy.
- → Why are my Oreos breaking apart in the oil?
Make sure they’re fully covered in batter and the oil is the right temperature. Fry one at a time if needed.
- → How long do they stay tasty?
They’re best warm, right after frying. Keep in the fridge for up to 3 days and reheat in the oven for better texture.