by David Fisco
12 July 2012
Word count: 234
Dessert | Deep frying
Deep-fried Hostess Twinkies have become a favorite of American outdoor festivals. Here's my contribution to the confection: a light lemony batter for deep-frying these sponge cake, cream-filled treats.

3/4 cup cornstarch
1/4 cup all-purpose bleached flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup confectioner's sugar
zest and juice of one lemon
approximately 1/4 cup carbonated water
1 large egg

Equipment needed

  • measuring cup
  • measuring spoons
  • grater for zesting lemon
  • spoon or fork for stirring
  • deep fryer
  • tongs or fork for coating Twinkies
The day before frying, place the Twinkies you will fry in the freezer.

When it comes time to fry, preheat deep fryer with vegetable oil to about 375 degrees Fahrenheit.

Combine cornstarch, flour, salt, baking soda, baking powder, confectioner's sugar and zest of lemon in a flat-bottomed bowl. Stir until mixed. Squeeze the lemon into a measuring cup and remove any seeds; you should get about 1/4 cup of lemon juice. Add carbonated water until you have 1/2 cup. Add that mixture to the dry ingredients. Add the egg and stir until just combined.

Place the frozen Twinkies, one at a time, into the batter. Coat thoroughly. Remove with a fork or tongs and allow excess batter to drain back into the bowl. Carefully place the Twinkie into the deep fryer. Fry until golden brown.

This should be enough batter to coat at least 6 Twinkies.