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, better known as “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
- Fried Oreos are often dusted with powdered sugar.
- They may also be drizzled with chocolate or caramel, or served with ice cream.
- At busy fairs, vendors can sell thousands of fried Oreos per day.
- Chicken Charlie also popularized fried Twinkies, fried candy bars, and fried Snickers.
- Oreos remain his most famous deep-fried creation.
Where to Try
Chicken Charlie’s
San Diego, California
Sticky icky Funnel Cakes
Long Beach, California
The Sweet Stop
Riverside, California
Recipe
Ingredients
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 the oil 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 for 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.
Serving note: Fried Oreos are best eaten warm, shortly after frying, while the outside is crisp and the cookie inside is soft.
