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  • Sarah Rainey

Deep-fried Oreos

How do you improve an Oreo cookie? By deep frying it, of course.

Crunchy, chocolatey batter on the outside, with an oozy, creamy centre, these deconstructed cookie balls puff up when fried, making them even tastier than the originals.

They’re best served hot, dusted - if you like - with a little icing sugar. And obviously they’re not the besssst plan if you’re on a diet, but Oreos are - interesting fact alert - dairy-free, so they can’t be all that bad.

Makes 10 puffs


2 packets Oreos (each 154g or 14 biscuits)

2 medium eggs

100g self-raising flour


First, prepare the oil for frying. You’ll need around 2-3 inches of sunflower or vegetable oil in a small pan (the larger the pan, the more oil you’ll need to make sure it’s deep enough).

Separate the Oreos by twisting off one half of the biscuit and scraping out the cream centre with a knife. Place the two parts in separate bowls and complete for the remainder of the cookies.

Crush the chocolate halves into crumbs - either by placing them in a sealed ziplock bag and hitting them with a rolling pin, or using one end of the rolling pin to bash them directly in the bowl. Sift in the flour and stir to combine.

Crack the eggs into a separate bowl and whisky lightly using a fork.

Using clean, dry hands, take chunks of the cream filling and roll them into small balls (around the size of a Malteser). There should be enough to make 10.

Now it’s time to start heating the oil. Turn the heat on the pan up high and keep a very close eye on the oil as it warms.

You may need to cover the pan with a lid so it doesn’t spit everywhere, but keep watching carefully - you don’t want it to get too hot or burn, as this can be very dangerous. Make sure the handle of the pan is turned inwards so you don’t knock into it.

One at a time, roll the balls of Oreo cream in the egg (you can use a fork as it gets quite messy!), then in the biscuit / flour mixture.

Repeat these steps twice more with each ball - so you have three layers in total - and then set it aside on a clean plate. Do the same for the remaining balls.

Don’t worry if they look a little rough and ready - the key is sealing in the cream filling so it doesn’t leak into the oil.

You‘ll probably have some biscuit / flour mix left at the end. Don’t throw this away - keep it in a sealed bag and sprinkle it over cakes, crumbles or into cookie dough.

Keep checking the oil. Test if it’s ready by dropping a crumb of cookie into the pan: if it floats to the top and bubbles, the oil is at the right temperature.

Using a slotted spoon, drop the Oreo puffs into the oil one at a time, making sure to lower the spoon to the surface of the oil so it doesn’t splatter.

You should be able to fit five at once, so you can do all 10 in two batches. Use the spoon to swirl them around to make sure they’re frying nice and evenly.

They should take 3-4 minutes - you’ll know they’re ready when they’re puffed up and the flour on the outside is golden in colour.

Use the spoon to take each out in turn and place on a plate covered with kitchen paper to soak up any excess oil.

Pat them dry and eat them hot - the middle should ooze out when you bite into them. If you don’t demolish them all in one sitting, they’ll keep for 3-4 days in an airtight tin.


Once you’re finishing frying, leave the oil to cool completely in the pan. You can dispose of it by tipping it down the sink accompanied by plenty of boiling water, or remove any debris and tip it back into the bottle to reuse - it should be fine for another 1-2 rounds of frying.

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