📝 About This Recipe
A decadent American classic that transforms a humble snack cake into a warm, gooey masterpiece with a golden, crispy shell. The batter provides a satisfying crunch that yields to a melted, marshmallowy cream center, reminiscent of the most iconic carnival treats found at the boardwalk. It is the ultimate indulgent dessert that brings the nostalgic magic of the state fair right into your own home kitchen.
🥗 Ingredients
The Twinkies
- 6 pieces Hostess Twinkies (frozen solid for at least 2 hours)
- 6 pieces Wooden skewers (for easy dipping and frying)
The Golden Batter
- 1 cup All-purpose flour (plus extra for dredging)
- 2 tablespoons Cornstarch (helps create a crispier exterior)
- 1 teaspoon Baking powder
- 1 tablespoon Granulated sugar
- 1/4 teaspoon Salt (fine sea salt preferred)
- 1 cup Whole milk (very cold)
- 1 tablespoon Vegetable oil (for the batter texture)
- 1 Large egg (lightly beaten)
- 1 teaspoon Vanilla extract (pure extract for best flavor)
Frying and Finishing
- 48 ounces Vegetable oil (for deep frying, or enough to fill pot 3 inches deep)
- 1/4 cup Powdered sugar (for dusting)
- 2 tablespoons Chocolate syrup (optional drizzle)
- 6 pieces Maraschino cherries (optional garnish)
👨🍳 Instructions
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1
Ensure your Twinkies are frozen solid by placing them in the freezer for at least 2 hours; this prevents the cream filling from leaking out during the high-heat frying process.
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2
In a heavy-bottomed pot or a deep fryer, pour in the vegetable oil until it is at least 3 inches deep. Heat the oil to 375°F (190°C) using a candy or deep-fry thermometer to monitor the temperature closely.
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3
In a large mixing bowl, whisk together the dry ingredients: 1 cup flour, cornstarch, baking powder, sugar, and salt until well combined.
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4
In a separate medium bowl, whisk together the cold milk, 1 tablespoon of vegetable oil, the beaten egg, and vanilla extract until smooth.
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5
Slowly pour the wet ingredients into the dry ingredients. Whisk gently until the batter is smooth and has the consistency of a thick pancake batter. Do not overmix, or the coating will become tough.
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6
Remove the frozen Twinkies from the freezer and carefully insert a wooden skewer into the end of each one, pushing it about halfway through the cake.
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7
Lightly dust each Twinkie with a little extra dry flour; this acts as a primer and helps the wet batter adhere better to the snack cake.
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8
Dip one Twinkie into the batter, rotating it to ensure it is completely and thickly coated. Let any excess batter drip off for a second.
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9
Gently lower the battered Twinkie into the hot oil. Fry 2 or 3 at a time to avoid crowding the pot, which would drop the oil temperature.
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10
Fry for approximately 2-3 minutes, turning them occasionally with tongs or a slotted spoon, until they are a beautiful, uniform golden brown on all sides.
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11
Use a slotted spoon to remove the Twinkies from the oil and place them on a wire rack set over paper towels to drain any excess oil while maintaining crispness.
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12
Carefully slide the skewers out and transfer the warm Twinkies to a serving plate. Generously dust with powdered sugar and serve immediately while the center is gooey.
💡 Chef's Tips
Always freeze the Twinkies first; if they are room temperature, the cream will liquefy and burst through the batter before the outside is crisp. Keep your oil temperature consistent at 375°F; if it's too low, the batter will absorb oil and become greasy, and if it's too high, the outside will burn before the inside warms up. If the batter feels too thin, add an extra tablespoon of flour; it should be thick enough to coat the back of a spoon without running off immediately. Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil for the cleanest flavor. For a fun twist, try using chocolate-flavored Twinkies or adding a pinch of cinnamon to the dry batter mix.
🍽️ Serving Suggestions
Serve warm with a side of fresh strawberries or raspberries to cut through the richness. Drizzle with warm chocolate ganache or salted caramel sauce for an extra layer of decadence. Pair with a cold glass of whole milk or a strong cup of black coffee to balance the sweetness. Top with a scoop of premium vanilla bean ice cream for a 'Twinkie Sundae' experience. Add a dollop of whipped cream and a maraschino cherry on top for that classic diner aesthetic.