Deep Fried Twinkes

Today was the Chef Poulet festival at the local water park. Let's say the highlight of the whole thing was the fried twinkie vendor. I did not know it was possible to fry a twinkie. I had no idea anyone would even want to, but hey, here's how it's done. First you freeze the twinkie solid. Remove twinke from package, insert stick, dip in batter, then deep fry in lard (yes, that was LARD) for about three minutes until golden brown, cover with rasberry sauce and powdered suger and you have a redneck gormet treat.

Not redneck. They originated in NY.:)

Was there supposed to be a picture with this?

Was there supposed to be a picture with this?

No, this is a quality mental image. It's part of Quality Images' mission creep.

ROFLMAO!:beer:

At close to 400 claries and 35 grams of fat, my arteries started to clog just thinking about these things.

http://www.sptimes.com/2002/06/26/Taste/The_Twinkie_transform.shtml

Sorry, sometimes I have trouble with attachments. Lets try the picture again.

Originally posted by xoxoxoBruce
Not redneck. They originated in NY.:)

Point of order... are NY and redneck really mutually exclusive? I mean, I live in the Great Commonwealth of Pennsyltucky and you don't have to drive far west or north of Philadelphia to be in some very rural areas. Isn't the same true for New York state?

Nope, New Yorkers* are not civilized enough to be rednecks.;)



* NYC and parts of Long Island.

Originally posted by SteveDallas
Point of order... are NY and redneck really mutually exclusive? I mean, I live in the Great Commonwealth of Pennsyltucky and you don't have to drive far west or north of Philadelphia to be in some very rural areas. Isn't the same true for New York state?

You're right. NYC, the Island, and the bordering suburb counties are lone locuses of civilization. North & west of there, you enter the vast wilderness known as "Upstate". All I really know of Upstate is that I should never go out there without at least ten other people, all fully armed. Communications link is mandatory too.

This might be of interest.

<A HREF="http://cnn.netscape.cnn.com/news/story.jsp?floc=FF-RTO-reodd&idq=/ff/story/0002%2F20030930%2F135563609.htm&sc=reodd">Texas State Fair</A>

I first had one of these at our county fair about 3 months ago. Freakin' amazing is about the best description I can come up with. They are wonderful. We have since tried to recreate them with marginal success. Some experimentation with the heat of the oil is still desperately needed...we keep melting the cream in the center...:(

Originally posted by mwbEEf
I first had one of these at our county fair about 3 months ago. Freakin' amazing is about the best description I can come up with. They are wonderful. We have since tried to recreate them with marginal success. Some experimentation with the heat of the oil is still desperately needed...we keep melting the cream in the center...:(

Try freezing the twinkie before cooking it. That's how japanese people make fried ice cream (tempura ice cream) - somehow they get the batter on there, freeze it, and then flash-fry it right before it's served (mmmmmmmmmmmm....).

Freeze or refrigerate the twinkie so the outside is still a little soft ... then batter and fry.

Just a thought. Next up, deep-fried turkey dogs with marshmellow batter.

Originally posted by breakingnews
This might be of interest.

<A HREF="http://cnn.netscape.cnn.com/news/story.jsp?floc=FF-RTO-reodd&idq=/ff/story/0002%2F20030930%2F135563609.htm&sc=reodd">Texas State Fair</A>

I'm not sure about the fried pickle, but the fried cheese curds sound yummy to my tummy. Cheese is good, fried cheese curds sound better:biggrin:

If any of this stuff got any more oil-saturated and high in calories, it would be a spontaneous combustion hazard. Imagine having foods that need to be stored in a red metal cannister with tight lid just to keep from burning your house down.

Originally posted by breakingnews


Try freezing the twinkie before cooking it. That's how japanese people make fried ice cream (tempura ice cream) - somehow they get the batter on there, freeze it, and then flash-fry it right before it's served (mmmmmmmmmmmm....).

I've made it--thos I've only heard about it in the context of Mexican food, the Japanese angle is interesting. Not too hard, you just need to have your ice cream well-frozen (no soft-serve obviuosly!) and coat it with some egg/milk mixture, then cover well with some kinda breading (I'm forgetting details, this was years ago), then into the deep fryer and, yummmm.

Originally posted by Elspode
If any of this stuff got any more oil-saturated and high in calories, it would be a spontaneous combustion hazard. Imagine having foods that need to be stored in a red metal cannister with tight lid just to keep from burning your house down.

WOW, what a great marketing gimmick. $ cha-ching $ cha-ching $