Deep-fried Twinkie

A deep fried Twinkie takes the popular Hostess Twinkie cake, freezes it, dips it into batter and deep frying it to create a variation on the traditional snack cake. According to the Hostess website, Christopher Sell invented the "fried twinkie" at the ChipShop, his restaurant in Brooklyn, New York. [ [http://www.giantginkgo.com/archives/000050.php Commentary on product, attributing creation to Sells] ] According to CNN, the dish was adopted by Chris Mullen, but invented at a "Brooklyn restaurant." The deep-fried Twinkie was a runaway success after Mullen and his brother started selling it at county fairs in mid-August. "We sold 26,000 Twinkies in 18 days," By 2002, the Arkansas State Fair had introduced the fried Twinkie to great popular acclaim, and the notion spread to other state fairs across the U.S., as well as some establishments that specialize in fried foods. [cite news | url = http://archives.cnn.com/2002/US/West/09/18/offbeat.twinkie.reut/ | publisher = CNN | title = New junk food fad: Deep-fried Twinkies |date= 2002-09-18 ]

Preparation

Although variations exist in the form, the deep fried Twinkie is usually prepared with a fish batter, typically consisting of flour, egg and vinegar. Prior to dipping, a wooden or plastic stick is often inserted through one end (to allow the consumer to hold it), and the Twinkie is then frozen overnight to prevent melting while being deep fried. After coating, conventional cooking oil is typically used, although beef suet or tallow is sometimes used to give a "meaty" flavor.

When prepared formally, the deep fried Twinkie is usually topped with powdered sugar and accompanied by a fruit dipping sauce. Raspberry sauce is the most frequently utilized in recipes, although some restaurants may use chocolate or caramel sauce. A scoop of vanilla ice cream is sometimes added. [ [http://www.wchstv.com/gmarecipes/deepfriedtwinkies.shtml Recipe for deep fried Twinkies and raspberry sauce] ]

It was described by a "The New York Times" story in this way: "Something magical occurs when the pastry hits the hot oil. The creamy white vegetable shortening filling liquefies, impregnating the sponge cake with its luscious vanilla flavor. . . The cake itself softens and warms, nearly melting, contrasting with the crisp, deep-fried crust in a buttery and suave way. The piece de resistance, however, is a ruby-hued berry sauce, adding a tart sophistication to all that airy sugary goodness." [cite news | url = http://www.melissaclark.net/articles/archives/000051.html | publisher = The New York Times | title = Fry That Twinkie, But Hold the Chips |date= 2002-05-15 ]

The Deep-fried Twinkie is served at the Little League World Series, a tradition that started in 2006.

ee also

* Deep-fried Mars Bar
* Fried ice cream

References

External links

* [http://www.hostesscakes.com/ Hostess Website]
* [http://archives.cnn.com/2002/US/West/09/18/offbeat.twinkie.reut/ New junk food fad: Deep-fried Twinkies]