Cheryl Brown

Deep-Fried Twinkie: Iowa State Fair Food

deep-fried twinkie iowa state fairOf the many, many deep-fried foods at the Iowa State Fair, the deep-fried Twinkie is not a shining star (unlike its cousin, the deep-fried candy bar). Or maybe it all depends on how you feel about Twinkies to begin with.

 

To me, one of the distinguishing characteristics of a Twinkie is the spongy cake — always moist, no matter its age. The other is the super-sweet white filling. (Although I have eaten — and enjoyed — many Twinkies in my lifetime, intellectually I know they are a chemical abomination.)

 

The reason the deep-fried Twinkie is disappointing is because the frying process destroys one of the Twinkie’s defining characteristics: The fry batter pretty much obliterates the Twinkie’s own spongy cake, and they whole thing ends up being a squishy mess without any identifiable flavors. It reminded me of a cheap custard-filled supermarket doughnut. Admittedly, that might work for some folks, but it didn’t work for me.

 

Also, when you add a whole bunch of grease to a Twinkie, its sweetness — which is usually kind of endearing (or at least familiar) — becomes horribly cloying.

 

My advice? Stick with the tried-and-true treats like funnel cake, ice cream, mini doughnuts and cookies by the bucket.

 

 

 

Take our state fair food challenge. See how many wacky foods you’ve tasted at America’s great state fairs.

 

 

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