Deep-fried Twinkies are a form of snack or dessert that transforms the already unhealthy [but delicious] Twinkie snack into a delightful death-welcoming treat!
Basically, the Twinkie is frozen so that it remains intake during deep-frying. When it is fully frozen, the Twinkie is covered in some sort of batter and then stabbed with a wooden or plastic instrument of some sort. It is then dipped into hot sizzling oil and consumed. Mmmm!
From The New York Times Select (requires registration, but you can read the entire article from the author’s website):
Fry That Twinkie, but Hold the Chips
By MELISSA CLARK
Published: May 15, 2002WHAT do you do if you are young, bored and working the deep-fryer in a fish and chips shop? Fry everything you can get your hands on, of course.
In Britain, where this curious culinary tradition was born, this usually means favorites likes Mars bars, frozen pizza and even haggis.
But if your fish and chips shop is in Brooklyn, and the bodega down the block has a surplus of Twinkies, well, what experimental soul could resist? Such is the origin of the deep-fried Twinkie, a new specialty of the Chip Shop, a 14-month-old restaurant in Park Slope.
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 (sure, it’s imitation, but nevertheless potent). The cake itself softens and warms, nearly melting, contrasting with the crisp, deep-fried crust in a buttery and suave way. The shop adds its own ruby-hued berry sauce, which provides a bit of tart sophistication.
Christopher Sell, 36, the shop’s owner, looks the part of an experienced fish and chips man, with his mod hair style and Union-Jack-in-a-heart T-shirt. Originally from Rugby, England, he spent his teenage years working at the shop across the street from his home. Inventing different deep-fried goodies was simply a rite of passage.
”That’s what you do in a chip shop,” he said. ”You buy a bunch of things and toss them in the deep-fryer until you hit on something that actually tastes good.”
He moved to the United States 12 years ago. Since opening his shop, Mr. Sell has deep-fried everything from jam-filled English muffins (”brilliant for brunch”) to Peppermint Patties (”awful”) to M&M’s (”too small: they sink to the bottom and make a mess”).
All the sweets are fried in the same oil as the fish, which adds ”that special something,” Nick Noyce, who is British and a fan, said. The sweets are first dusted in flour, then dipped into a simple flour-and-water batter, which fries up into a crisp, golden crust. Though the roster changes, the restaurant currently offers Bounty bars, Snickers, Twix and — the runner-up on the best-seller list, after Mars bars — Reese’s Peanut Butter Cups. ”They’ve got a fantastic, sweet-salty quality to them,” Mr. Sell said. And a terrifically chewy texture that some prefer to the original candy.
But the Twinkies, which sell in groceries for 50 cents a package and are a decided break from the candy bar mold, are his personal favorite.
”We go all out with the Twinkie and put some four-berry coulis on the plate,” he said. ”It makes it into a fancy-schmancy dessert.”
Deep-fried Twinkies are $3 each at the Chip Shop, 383 Fifth Avenue (between 6th and 7th Streets), Park Slope, Brooklyn: (718) 832-7701.
I know some of you will want to try deep-friend Twinkies at home, so here’s the recipe for it. The recipe also includes the berry dipping sauce usually associated with consuming a deep-friend Twinkie.
I had no idea that there was a place in New York City that sold deep-fried Twinkies! Man, when I go back home I’m going to visit the Chip Shop in Brooklyn and have myself a little treat!
i’m sorry but that sounds gross and like you pointed out deadly, but who knows.. maybe it’s the best way to go if you’re gonna die.