Fried Oreo
Quick Bite
An Oreo cookie coated in a batter, typically made from pancake mix, and then deep-fried until golden brown.
History
Deep-fried Oreos were invented in California in 2001 by Charlie Boghosian ("Chicken Charlie") at the L.A. County Fair. Wanting to stand out from other food vendors, Boghosian dipped Oreo cookies in a pancake-like batter, deep-fried them, and served them with chocolate syrup and powdered sugar. His creation quickly became a fair staple and spread to other fairs and restaurants across the country.
Fun Facts
They’re often dusted with powdered sugar, drizzled with chocolate or caramel, or served with ice cream.
At busy fairs, vendors can sell thousands of fried Oreos per day, making them one of the highest-volume indulgent snacks at American fairs.
Chicken Charlie also popularized fried Twinkies, fried candy bars, and fried Snickers, but Oreos remain his most famous creation.
Where to Try
Chicken Charlie’s - San Diego, California
Sticky icky Funnel Cakes - Long Beach, California
The Sweet Stop - Riverside, California
Recipe
Ingredients
12 Oreo cookies
1 cup pancake mix (or all-purpose flour)
1/2 cup milk
1 egg
1 tsp vanilla extract
Oil for frying (vegetable or canola)
Powdered sugar for dusting
Optional: chocolate or caramel sauce for drizzling
Preparation & Cooking Instructions
Prepare the batter:
In a bowl, mix pancake mix, milk, egg, and vanilla until smooth. The batter should be thick enough to coat the Oreos but not too runny.
Heat the oil:
Pour about 2 inches of oil into a deep skillet or pot. Heat to 350°F (175°C).
Coat the Oreos:
Dip each Oreo into the batter, fully covering it.
Fry the Oreos:
Carefully place coated Oreos into the hot oil. Fry 2–3 minutes, flipping halfway, until golden brown. Remove with a slotted spoon and drain on paper towels.
Serve:
Dust generously with powdered sugar. Optional: drizzle with chocolate or caramel sauce. Best enjoyed warm.
