Fried Twinkies have become a fair-food staple, and with their impending return to the U.S. market, now's the time to get ready for all your sumer frying!
6 Twinkies, frozen overnight or at least 6 hours
1 c. whole milk
2 tbsp. vinegar
1 tbsp. vegetable oil
1 c. all-purpose flour
1 tsp. baking powder
¾ tsp. kosher salt
Powdered sugar for post-cook dusting
Heat peanut oil in fryer to 375° F.
Mix liquid ingredients together, then slowly blend in dry ingredients until smooth. Refrigerate while oil heats.
Dip one Twinkie into batter then, using tongs, place it in the fryer. Using fryer basket or spider, keep the entire Twinkie submerged. It will try to float! If you have a deep enough fryer, by all means use the carnival method with wooden sticks and a corn dog holder, but not many houses are so equipped
Fry 3 to 4 minutes, until golden brown. Drain on racks over paper towels for a few minutes. Dust with powdered sugar and serve.
If you are making a large number, they can be kept warm for up to an hour on racks over paper towels in an oven set on "warm." The longer they sit there, the more the cream filling will melt into the sponge cake.