Ingredients

6 Twinkies, frozen overnight or at least 6 hours

Bench flour for dusting

1 c. whole milk

2 tbsp. vinegar

1 tbsp. vegetable oil

1 c. all-purpose flour

1 tsp. baking powder

¾ tsp. kosher salt

Powdered sugar for post-cook dusting

Preparation

Heat peanut oil in fryer to 375° F.

Mix liquid ingredients together, then slowly blend in dry ingredients until smooth. Refrigerate while oil heats.

Dip one Twinkie into batter then, using tongs, place it in the fryer. Using fryer basket or spider, keep the entire Twinkie submerged. It will try to float! If you have a deep enough fryer, by all means use the carnival method with wooden sticks and a corn dog holder, but not many houses are so equipped

Fry 3 to 4 minutes, until golden brown. Drain on racks over paper towels for a few minutes. Dust with powdered sugar and serve.

If you are making a large number, they can be kept warm for up to an hour on racks over paper towels in an oven set on "warm." The longer they sit there, the more the cream filling will melt into the sponge cake.