Deep Fried Twinkies are the carnival dessert you didn’t know you needed in your life—until now. Crispy, golden, and filled with warm creamy goodness, these fried bites of joy are easy to make and even easier to devour. Just grab some Twinkies, whip up a quick batter, and let the fryer do the magic!
If there’s one dessert that screams pure joy, it’s deep fried Twinkies. The golden sponge cake, the creamy filling, and that crisp, warm batter shell—it’s like your childhood favorite snack just got an upgrade.
🍩 Deep Fried Twinkies: The Ultimate Fairground Treat at Home
The first time I tried a deep-fried Twinkie, I was at a summer fair. I remember thinking, “How can anyone possibly improve on a Twinkie?” Then I took a bite. The outside was warm and crispy, the inside was soft and gooey, and suddenly, I understood the hype. So today, we’re bringing that magic into your own kitchen!
No directions here—just a deep dive into the ingredients, tips, and why these little bites of happiness are so irresistible.
🥄 Why These Ingredients Make the Magic Happen
Every ingredient in a recipe has a purpose. For deep fried Twinkies, here’s why we’re using exactly what we are:
All-Purpose Flour (2 cups): This is the backbone of our batter—it gives us the structure we need so the Twinkies don’t just fall apart in the oil. All-purpose flour is light enough for a delicate crunch but sturdy enough to hold in that creamy center.
Sugar (2 tablespoons): A touch of sweetness in the batter means the coating doesn’t taste flat or bland. It balances the savory fried crust with the sugary sponge cake inside—like a mini caramelization hug.
Kosher Salt (½ teaspoon): Salt in dessert? Absolutely! That tiny pinch makes all the other flavors pop and keeps the batter from being one-note sweet.
Baking Powder (1 teaspoon): The secret to the light, airy crust. Without it, you’d end up with a heavy, pancake-like shell. With it, the batter puffs slightly around each Twinkie for that dreamy carnival texture.
Milk (1½ cups – whole milk for richness): Whole milk is my go-to here because the fat adds a creamy richness to the batter. If you swap for skim, it’ll still work, but you’ll lose a little of that indulgent mouthfeel that makes deep fried Twinkies so special.
Egg (1 large): The glue that holds everything together. Eggs bind the flour and milk into a smooth, velvety batter and help the crust set beautifully in the oil.
Oil for Frying (vegetable, canola, or peanut): This is where the magic really happens! I prefer vegetable or canola for a neutral taste, but if you want a slightly nutty flavor, peanut oil is amazing. The key is using an oil with a high smoke point—no one wants a smoky kitchen when frying.
Powdered Sugar for Dusting: This is the crown jewel at the end. That snowy dusting of powdered sugar gives the finished Twinkies a little sparkle—and honestly, they look like they came straight from a fairground booth.
Hostess Twinkies (8): The star of the show! You can use the classic version or even experiment with seasonal flavors (pumpkin spice Twinkies, anyone?).
🎡 Bringing the Fair to Your Kitchen
I love that this recipe feels like a mini event. You’re not just making a snack—you’re recreating the carnival vibe right in your own kitchen. I mean, who doesn’t want that moment where you bite in and get a little powdered sugar on your nose?
Here’s a tip from my own experience: freeze your Twinkies before dipping them in batter. It helps them hold their shape in the hot oil and keeps the creamy filling from melting too fast.
🌟 Tips for Perfect Deep-Fried Twinkies Every Time
✅ Freeze the Twinkies first. At least an hour—overnight if you can. It makes all the difference.
✅ Check your oil temp. Too hot, and you’ll burn the batter before the inside warms up. Too cold, and you’ll end up with greasy Twinkies. Aim for 350°F.
✅ Don’t overcrowd the pan. Frying in small batches keeps the oil temperature steady and ensures an even golden crust.
✅ Get creative with toppings. Drizzle with chocolate syrup, add sprinkles, or even a scoop of ice cream if you’re feeling wild.
✅ Serve immediately. Deep fried Twinkies are best when they’re hot and crisp—they lose their magic if they sit too long.
How to Make This Deep Fried Twinkies Recipe at Home 🍩🎡
Equipment
- Cooking Tongs
- Whisk
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- ½ teaspoon kosher salt
- 1 teaspoon baking powder
- 1 ½ cup milk whole milk works best for richness
- 1 egg large
- Oil for frying vegetable oil canola oil, or peanut oil
- Powdered sugar for dusting
- 8 hostess twinkies
Instructions
- Freeze the Twinkies: Pop those Twinkies in the freezer for at least an hour (overnight is even better). This keeps them firm so they don’t get soggy when fried.If you decide not to place them in the freezer, simply unwrap them, and set them aside. Make the batter: In a mixing bowl, whisk together flour, sugar, salt, baking powder, the egg and milk until smooth. Slowly pour the wet mixture into the dry ingredients, whisking until you have a silky, lump-free batter.Heat the oil: Fill a deep pot or fryer with 3–4 inches of oil (vegetable, canola, or peanut). Heat it to 350°F—a kitchen thermometer is your best friend here!Batter up! Take your frozen Twinkies out of the freezer. Using tongs or a skewer, dip each one into the batter, coating it completely. Let the excess drip off (no one likes a gloopy fry).
- Fry in batches: Carefully lower each coated Twinkie into the hot oil. Fry 2–3 at a time for about 2–3 minutes or until golden brown, turning gently for even cooking.Drain & dust: Remove the Twinkies with a slotted spoon and place them on a paper towel-lined plate. While they’re still warm, sprinkle generously with powdered sugar.Serve immediately: Deep fried Twinkies are best eaten hot—crispy on the outside, gooey inside. Grab a fork (or don’t!) and dig in.
Notes
Nutrition
❓ FAQ: How To Make Them With Ease
Not really, but freezing will help. Skipping this step makes them soggy and messy in the fryer. Frozen Twinkies keep their shape and give you that perfect warm center once fried.
You can—but it won’t be quite the same. You’ll get a lighter “fried” effect, but you’ll miss that iconic fairground crunch
Vegetable or canola oil are my favorites. Peanut oil gives a nice flavor, but make sure no one has allergies!
Honestly, deep fried Twinkies are meant to be eaten right away. If you somehow have leftovers (what?!), you can store them in an airtight container, but the crispy magic fades quickly.
Of course! The batter works for any cream-filled sponge cake. But there’s just something nostalgic about the real deal.
Making deep fried Twinkies at home feels like cheating the system a little bit—you don’t have to wait for the county fair to roll around to enjoy one of life’s greatest guilty pleasures. With a few pantry staples, some hot oil, and a dusting of powdered sugar, you can turn an ordinary day into a celebration.