Been hearing about this the past few months... I just had to post to see what we all thought?

Deep Fried Twinkies

Deep-Fried Twinkies
From Good Morning America and Janet K. Keeler, St. Petersburg Times food editor

Twinkies might seem like enough of a treat, but this recipe calls for deep frying the cream-filled snack with batter and eating it like a popsicle. To sweeten the deal, there's a recipe for berry sauce, too.

Ingredients

• 6 Twinkies
  
  
• Popsicle sticks
  
  
• 4 cups vegetable oil
  
  
• Flour for dusting
  
  
• 1 cup milk
  
  
• 2 tablespoons vinegar
  
  
• 1 Tablespoon oil
  
  
• 1 cup flour
  
  
• 1 teaspoon baking powder
  
  
• 1/2 teaspoon salt
  
  

Directions

1. Chill or freeze Twinkies for several hours or overnight.

2. Heat 4 cups vegetable oil in deep fryer to about 375 degrees.

3. Mix together milk, vinegar and oil.

4. In another bowl, blend flour, baking powder and salt.

5. Whisk wet ingredients into dry and continue mixing until smooth. Refrigerate while oil heats.

6. Push stick into Twinkie lengthwise, leaving about 2 inches to use as a handle, dust with flour and dip into the batter. Rotate Twinkie until batter covers entire cake.

7. Place carefully in hot oil. The Twinkie will float, so hold it under with a utensil to ensure even browning. It should turn golden in 3 to 4 minutes. Depending on the size of your deep fryer, you might be able to fry only one at a time, two at the most.

8. Remove Twinkie to paper towel and let drain. Remove stick and allow Twinkie to sit for about 5 minutes before serving.

Makes 6.

Variation: Slice Twinkie into 4 pieces. Flour and batter each before frying. With this treatment, one Twinkie will serve two people if accompanied by a sauce.

Berry Sauce

Ingredients

• 1 10-ounce jar of seedless raspberry preserves
  
  
• 1 cup fresh or frozen mixed berries
  
  

Directions

1. In a saucepan, heat preserves over low heat until melted.

2. Add 1 cup of fresh or frozen mixed berries.

3. Heat until sauce just simmers.

4. Cover; refrigerate until served.

Makes 1 1/2 cups.

Source: Janet K. Keeler, St. Petersburg Times food editor

man that sounds nice and fattening.

The last couple of cookoffs,that have included carnivals,have had deep fried twinkies and candy bars.

Naturally the serious cooks' conversation turned to "what kind of beer went best with them".

Why, one of the new "low Carb" beers, of course

Well, I just dont know what to say about all of this.....some people just cant leave well enough alone...Here I am cruising around the Forum and looking at all the posts with their replies...and those words just jumped off the screen and grabbed me and made me sick........." LOW-CARB BEER"????

p.s. kinda thought the
twinkie thing sounded
kinda cool though!!

cookin-n-ark

I haven't figured out how to make the icon look like a tongue in cheek instead of a wink. and I thought Someone would bite on that.

I can't EVEN imagine what that beer taste like. I've traveled so much, most US beers taste like they're low FLAVOR let alone low carbs.

I want to know who or how someone thought of this must of had lot of time on their hands.
Still would like to taste one.

there's probably a "fry" forum out there where they figure out how to fry anything that doesn't move, and a few things that do.

You know...like we do with smoke

Smokin'

Dunno if I'm man enough to fry Twinkies but I am gonna do a fried turkey for the 1st time today. It occurred to me that while everyone raves about fried turkeys, you don't get the house-full-of-turkey smell that comes with a roasted bird.

Hmmmm...perhaps there's a market for Turkey Air Freshener

Happy Thanksgiving!!

Good Luck on the fried turkey. Did one for my Girls' office, when I can FTP into the CS website, I'll post a picture.

First one? Let me know what you think.

Smokin'

p.s. I'll start a new link so we don't mix our Fried Twinkies and Fried turkeys.

The turkey fry was a mixed bag. I used a certain someones Holiday Turkey Brine...not thinking about the combination of 350 o of prolonged heat in conjunction with the honey, brown & white sugar in the brine. Let's say the bird had a nice lacquered color when it was done.

Aside from the skin being a bit on the dark side, the meat was very tasty and moist. I used the recommended cook time of 3.5 minutes @ lb. which I think was a bit much. Next time I'll go for 3 minutes per and take an internal temperture.

Oops...just saw your PS about twinkies/turkies...sorry boss