Frying & Batter Tips

Below you will find helpful tips for battering and frying. In addition, at the bottom you will also find a link to step-by-step instructions for coating and frying sweet treats, along with pictures.

• The batter should be about the consistency of heavy cream. If too thin add a little flour.
• If too thick add a little milk to the Batter For Sweet Treats & Twinkie Batter.
• If  Veggie Batter is too thick add pickle juice or water until the correct consistency is reached.
• Place battering stick in item prior to freezing or refrigerating item.
• Freeze cake and cookie type items before battering to ensure they stay on the stick.
• Freeze Twinkies overnight to ensure cream will still be in there after frying.
• Refrigerate candy bars overnight, but do not freeze.
• Dust cake items (i.e.. Twinkies) in flour prior to coating with batter.
• To ensure the best flavor, do not eat the fried item for at least two minutes.
• Stir batter prior to using. Keep batter refrigerated when not in use. The batter should last a couple of days when refrigerated.
• If you want a thicker coating on vegetables dust them in flour prior to coating them with the batter.
• Make sure the oil is 350 to 360 degrees.
• Don't overload your fryer or the temperature of the oil will drop.
• Can use the Veggie Batter as a dry or wet batter for fish and chicken.
• For an out of this world strawberry shortcake, cover your fried Twinkie with strawberries and whip cream.

Step-By-Step Instructions for Battering and Frying Sweet Treats