Latke Fried Oreos
Ore-oficially my new favorite dessert latke! And yes latkes can totally be for dessert! It’s Latke Fried Oreos!
I’m a big fan of latkes for every mean during Hanukkah. Latkes Eggs Benedict for Breakfast, of course. Kimchi Quesadilla Latkes for lunch. Maybe some Fried Pickle Latkes for a snack? And S’mores Latkes were always my favorite dessert latkes option.
But there is a new dessert latkes in town. Latkes Fried Oreo! If you’re having a hard time wrapping your head around, have you ever had a chocolate covered potato chip? It’s the same idea!
I use my best latkes recipe ever.
How cute are these?
Fry, baby, fry. The carrot absorbs the burnt bits when you add one to your latke frying pan, pro tip!
Check out that cross section!
What Are Latke Fried Oreos?
Latke Fried Oreos are exactly what they sound like: a frozen Oreo wrapped in shredded potato latke batter and fried until golden and crispy. The outside is a salty, crunchy latke. The inside is a soft, melty chocolate cookie with a creamy center. Then the whole thing gets a snow day of powdered sugar. Sweet, salty, crispy, gooey. It’s a Hanukkah miracle in every bite!
How Are These Different from Carnival Fried Oreos?
If you’ve had fried Oreos at a state fair, you know the drill: Oreos dunked in pancake batter and deep fried until puffy. They’re great, but they’re basically a doughnut with a cookie inside. Here, the potato latke takes the place of the pancake batter, so you get crispy shreds of potato and a salty edge instead of a sweet, bready shell. And since we’re frying in a skillet with just a shallow layer of oil, there’s no need to fill a big pot for deep frying.
Why You’ll Love Latke Fried Oreos
- Sweet and salty. Think chocolate covered pretzels or chocolate covered potato chips. Potato plus chocolate just works.
- Dessert latkes! You’re already frying latkes for Hanukkah, so why not make a batch for dessert while the oil is hot?
- Only a few ingredients. Potatoes, eggs, flour, salt, oil and a package of Oreos.
- Total showstopper. Cut one in half at the table and watch everyone lose it.
Ingredients You’ll Need
- Russet potatoes: about 2 pounds. Russets are starchy, which means crispier latkes.
- Eggs: to bind the batter.
- All-purpose flour or matzo meal: a couple of tablespoons for structure.
- Potato starch: optional, but it helps the batter hold together and crisp up. You can also use the starch that settles out of the potato soaking water.
- Salt: in the batter and sprinkled on top.
- Oil for frying: canola or grapeseed oil.
- Double Stuf Oreos, frozen: about 10. Extra filling means extra creamy centers.
- Powdered sugar: for dusting right before serving.
How to Make Latke Fried Oreos
- Freeze the Oreos. Pop them in the freezer for at least an hour, or even the night before.
- Shred and soak. Grate the potatoes on the large holes of a box grater into a bowl of ice water and let them sit for 10 minutes.
- Dry, dry, dry. Squeeze out the potatoes and dry them very well in a towel or cheesecloth. Pour off the water, saving the white potato starch at the bottom of the bowl.
- Mix the batter. Combine the potatoes with the eggs, flour, salt and the reserved starch.
- Wrap. Working with a few Oreos at a time, press a layer of latke batter all around each frozen cookie so it’s completely covered.
- Fry. Heat about 1/4 inch of oil in a large cast iron skillet over medium-high heat. Fry for 2 to 3 minutes per side until golden brown.
- Finish. Drain on a rack, sprinkle with salt right away, and dust with powdered sugar right before eating.
The full measurements and step-by-step instructions are in the recipe card below.
Tips for Perfect Latke Fried Oreos
- Keep the Oreos frozen until the last second. A frozen cookie keeps the filling from melting and oozing out before the potato crisps. Only take out a few at a time.
- Get the potatoes really dry. Wet batter won’t stick to the cookie and will spatter in the oil. If liquid starts pooling in the bowl as you work, squeeze the batter dry again.
- Cover the whole cookie. Any exposed spots will leak, so press the batter firmly all the way around.
- Test the oil. Drop in a bit of batter. If it sizzles right away, you’re ready.
- Add a carrot. My favorite latke trick: drop a piece of peeled carrot into the oil to catch the little burnt bits so they don’t stick to your latkes.
- Don’t crowd the pan. Fry a few at a time so the oil stays hot and the latkes stay crispy.
- Wait on the powdered sugar. If you add it too early it soaks into the hot latke and disappears.
For even more latke wisdom, check out my tips for the crispiest latkes.
Topping Ideas
Powdered sugar is classic, but go wild! Try a drizzle of chocolate sauce, a sprinkle of cinnamon sugar, a spoonful of whipped cream, or a scoop of vanilla ice cream. And yes, you can absolutely bring the applesauce vs. sour cream debate to dessert. Applesauce wins this round, sorry sour cream fans.
Can You Make Them Ahead?
Latke Fried Oreos are best right out of the pan, but you can fry them a few hours ahead and keep them on a rack at room temperature. Reheat on a baking sheet in a 400 degree F oven for about 5 to 8 minutes, until hot and crispy again, then dust with powdered sugar. You can also freeze fried latke Oreos in a single layer, then transfer them to a freezer bag. Reheat from frozen in the oven for a few extra minutes. Skip the microwave, it makes them soggy.
More Dessert Latkes and Hanukkah Treats
Dessert latkes are my love language. Try my S’mores Latkes, Crispy Sweet Potato Dessert Latkes or Mexican Chocolate Latkes. Craving more fried treats? Make a batch of sufganiyot or deep fried rugelach. And for the whole spread, browse my Hanukkah desserts and deep fried Hanukkah recipes.
Latke Fried Oreos FAQ
Do the Oreos have to be frozen?
Yes! Frozen Oreos hold their shape and keep the filling from melting into a puddle before the latke is done frying. Room temperature cookies tend to fall apart.
Can I use regular Oreos instead of Double Stuf?
Sure. Regular Oreos work fine, you just get a little less creamy filling in each bite. You can also try any sandwich cookie or flavored Oreo you like.
Why is my latke batter falling off the Oreo?
The batter is probably too wet. Squeeze the potatoes dry again, add a bit more flour or potato starch, and press the batter firmly around the cookie with your hands before it goes into the oil.
Can I use frozen shredded hash browns?
In a pinch, yes. Thaw them completely and squeeze out as much moisture as you can. Freshly grated russets give you the best texture, though.
What kind of oil should I use?
Use a neutral oil with a high smoke point, like canola or grapeseed. You only need about 1/4 inch in the pan.
Can I make these in an air fryer?
I haven’t tested it, and I don’t recommend it. The batter needs hot oil to set quickly around the frozen cookie. In an air fryer, the filling is more likely to melt before the potato gets crispy.
Are latkes really a dessert?
They are now! Latkes are just fried potatoes, and we already know potatoes and chocolate are a match made in heaven. Plus, it’s Hanukkah. Eating fried foods is basically a mitzvah.
Latke Fried Oreos
Ingredients
For Parmesan Latkes
- 2 pounds russet potatoes (approximately), washed (to get 5 cups shredded)
- Ice water
- 2 eggs
- 2 tablespoons all-purpose flour or matzo meal
- 1 tablespoon potato starch (optional)
- ½ teaspoon salt
- ½ cup canola oil (or other oil for frying like grapeseed)
- 10 Double Stuffed Oreos, frozen
- Salt to taste
- Powdered sugar
Instructions
- Start by peeling your potatoes one at a time and shredding them with the large holes of a box grater into a bowl of ice water. You should have about 5 cups of potatoes. Grate the onions into there too if you want to use them. Let sit for 10 minutes.
- Remove potatoes, squeezing out the moisture into the water. Dry potatoes very well with towels or cheesecloth and keep covered. Let the water sit for 5-10 minutes for starch to accumulate on the bottom. Carefully drain water, reserving the white starch on the bottom. This part is optional, but helps make crispier latkes with soft insides. You can also add potato starch to the potato mixer directly, but why do that when you already have it in the potatoes?!
- Place potato/onion mixture in a large bowl, dry again very well. Then add in the eggs, flour, and salt and reserved dried off starch and combine.
- Set up a cooling rack over paper towels.
- Meanwhile, heat up about 1/4 inch of canola oil in a large (cast iron) saute pan over medium-high heat. When a bit of latke batter sizzles when added, it's ready! Pro tip- add a little piece of peeled carrot to the oil to soak up the brown bits that flake off so they don't get in your latkes!
- You want your Oreos frozen so the filling doesn't melt when frying. Take Oreos out a few at a time from the freezer. Wrap with a layer of latke batter, making sure the latke is totally covered.
- Place a few latke coated Oreos in the pan and fry for 2-3 minutes. Then flip and fry the other side another 2 minutes or so. Don't overcrowd the pan.
- Repeat with remaining latke batter and Oreos, drying it again if liquid starts to accumulate. Drain on a rack over paper towels. Sprinkle with salt right away and (optional) powdered sugar right before eating! Don't add the powdered sugar too soon as it will absorb into the latke.
