Banana Deep Fried Oreos
A delightful twist on the classic fair food, these Banana Deep Fried Oreos combine the creamy sweetness of bananas with the indulgent crunch of deep-fried cookies. Perfect for satisfying late-night cravings or serving as a unique dessert at parties!
Equipment
- Mixing Bowl
- Whisk
- Deep Fryer or Heavy-Bottomed Pot
- Slotted Spoon
- Paper Towels
Ingredients
Batter and Coating
- 1 package Oreo cookies regular, not Double Stuf
- 2 ripe bananas mashed
- 1 cup pancake batter mix
- 1/2 cup milk
- 1 egg
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- vegetable oil for frying
- powdered sugar for dusting
Instructions
- In a medium bowl, combine the pancake mix, milk, egg, vanilla extract, and cinnamon. Whisk until smooth.
- Fold in the mashed bananas until well incorporated into the batter.
- Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
- Dip each Oreo cookie into the banana batter, ensuring it's completely coated.
- Carefully drop the coated cookies into the hot oil, frying 3-4 at a time to avoid overcrowding.
- Fry for about 2-3 minutes, turning occasionally, until golden brown on all sides.
- Remove with a slotted spoon and place on paper towels to drain excess oil.
- Dust with powdered sugar while still warm.
- Serve immediately for the best taste experience.
Notes
These Banana Deep Fried Oreos are best enjoyed fresh and warm. Store in an airtight container at room temperature for up to 24 hours. Reheat in a preheated oven at 350°F (175°C) for 3-5 minutes to restore crispiness.
For an air-fried version, coat Oreos as directed, spray lightly with cooking spray, and air fry at 350°F for 4 minutes.