Air Fryer Recipe
Fried Oreos
Fried Oreos are a classic fairground treat that can now be easily made at home using an air fryer.
Ingredients
- 1 package of Oreo cookies
- 1 cup of pancake mix
- 2/3 cup of water
- Vegetable oil spray
- Powdered sugar for dusting
Method
- In a mixing bowl, combine the pancake mix and water until smooth.
- Preheat the air fryer to 190°C (375°F) for about 3 minutes.
- Dip each Oreo into the batter, ensuring full coverage.
- Lightly spray the air fryer basket with vegetable oil.
- Place the coated Oreos in the basket without overlapping.
- Air fry for 4-5 minutes, turn them over, and cook for an additional 3-4 minutes until golden brown.
- Remove from the air fryer and dust with powdered sugar.
Why this works in an air fryer
The pancake batter supplies starch and raising agents, so hot air sets and puffs the coating while the Oreo creme softens inside. A light oil spray helps heat transfer and browning because air fryers use dry convection, not immersion frying, so surface moisture must evaporate quickly for a golden shell.
Equipment notes
Assumes a 4–5 litre basket holding about 6 coated Oreos in one layer with gaps. In a single-drawer air fryer, cook in batches and place them away from the very edges if they brown fast; in dual-zone models, split between drawers, preheat both, and start checking 1 minute early as smaller drawers can brown quicker.
Common pitfalls
- Batter sliding off and exposing the biscuit before it reaches the basket? The mix is too thin or the Oreos are damp; add pancake mix 1 tablespoon at a time and let the batter stand for 5 minutes before dipping.
- Pale, dry, floury patches after the first 5 minutes? The surface has not had enough fat for browning; mist the coated Oreos lightly with oil before cooking and again after turning, without soaking the batter.
- Coating stuck to the basket and tearing when turned? The batter was moved before it set or the basket was under-oiled; spray the basket properly and loosen with a silicone spatula only after the top looks matte and puffed.
- Outside very dark but batter still wet at the seam? The air flow is too intense or the basket is crowded; drop to 180°C, leave clear gaps between pieces, and add 2–3 minutes rather than increasing heat.
Variations & substitutions
- Use Golden Oreos or custard creams for a vanilla version; they show less dark contrast, so judge doneness by the batter turning evenly golden rather than by the biscuit edge.
- Use Double Stuf Oreos for a softer centre; the thicker filling insulates the middle, so allow about 1 extra minute and avoid stacking them close together.
- Add 1 teaspoon cocoa powder to the pancake mix for a chocolate batter; it browns faster, so check early and reduce the temperature by 10°C if the coating darkens too quickly.
- Use a dairy-free pancake mix and water or oat drink; these batters can be thinner, so hold back a little liquid and aim for a coating that clings thickly to the biscuit.
Storage & reheating
Best eaten immediately, but leftovers keep airtight in the fridge for up to 2 days and can be reheated in the air fryer at 160°C for 2–3 minutes until the coating feels crisp again.
Nutrition
Calories: 250
