Deep Fried Twinkie
intro
Golden, crispy batter coating a warm, gooey cream-filled sponge center, this classic American state fair treat is indulgent, fun, and easy to recreate at home.
Ingredients
Steps
Chill the Twinkies
Unwrap all 8 Twinkies, arrange them in a single layer on a parchment-lined small plate, and place in the freezer for 15 minutes while you prep remaining components. Chilling prevents the soft cream filling from leaking out during high-heat frying.
Heat frying oil
Pour 4 cups (960ml) of vegetable oil into a deep, heavy-bottomed 3-quart pot or countertop deep fryer. Heat over medium heat until the oil reaches a consistent 375°F (190°C), measured with a clip-on candy/deep fry thermometer; this takes 8–10 minutes. Never leave heating oil unattended.
Mix the fry batter
In a medium mixing bowl, whisk together 1 cup (120g) all-purpose flour, 2 tablespoons (16g) cornstarch, 1 teaspoon (4g) baking powder, 1/4 teaspoon (1g) fine salt, and 1 tablespoon (12g) granulated sugar until fully blended. Add 1 large egg and 1 cup (240ml) whole milk, whisking just until a smooth, lump-free batter forms—do not overmix, as this creates a tough, chewy coating.
Coat Twinkies in batter
Remove chilled Twinkies from the freezer. Working one at a time, submerge each Twinkie fully in the batter, turning to coat every surface evenly. Hold the coated Twinkie over the bowl for 2 seconds to let excess batter drip off before frying. Only coat 2 Twinkies at a time to avoid lowering oil temperature prematurely.
Deep fry the Twinkies
Gently lower 2 battered Twinkies into the 375°F oil, taking care to avoid splashing hot oil. Fry for 90 seconds to 2 minutes total, turning once halfway through cooking with long metal tongs, until the batter is a deep, even golden brown and crispy across the entire surface. Maintain oil temperature between 360–375°F between batches, and never cook more than 2 Twinkies at once.
Drain and rest treats
Lift fried Twinkies from the oil with tongs, holding them over the pot for 3 seconds to let excess oil drip off, then transfer to a wire rack set over a paper-towel lined baking sheet. Let rest for 2 minutes before finishing—this short cool-down prevents mouth burns from molten filling while keeping the batter crisp.
Dust and serve
Transfer slightly cooled Twinkies to small serving plates. Hold a fine-mesh sieve 6 inches above the plates, and dust the Twinkies evenly with the full 1/4 cup (30g) of powdered sugar. Serve immediately for the best texture, while the coating is crisp and the center is warm and oozing.
Tips
2.Keep a close eye on oil temperature throughout frying: oil below 350°F will make the batter absorb excess grease and turn soggy, while oil above 385°F will burn the outer coating before the center warms through.
3.For an extra indulgent upgrade, serve fried Twinkies with a 2-tablespoon drizzle of chocolate or caramel sauce, or a small scoop of vanilla ice cream on the side.
OMG these were such a hit at our backyard Labor Day cookout! I was low-key nervous to deep fry for the first time ever but this recipe was so easy, 25 minutes total and zero stress. My kids and all their friends went absolutely crazy for them, I had to whip up a second batch halfway through the party! 10/10 will be making these for every potluck from now on.
Game changer!! I’ve been craving fried Twinkies ever since I had one at the state fair when I was 10 and never thought I could nail them at home. The crust came out SO crispy and the inside was perfectly warm and gooey, zero filling leaks while frying! I served mine with a scoop of vanilla bean ice cream and my roommates literally begged me for the recipe.
Made these last night for movie night with my partner and WOW. Super straightforward recipe even for someone who burns toast half the time lmao. I added a little extra cinnamon to the batter and it slapped so hard. We already bought more Twinkies to make a batch for our game night with friends next week.
Wait I tried making fried Twinkies for a block party a couple years ago and they all split open and oozed filling all over my fryer?? Does this recipe actually hold up? I don’t wanna waste a whole box of Twinkies again when I host our neighborhood potluck next Friday, they sound so good if they work!