Recipe: Deep-Fried Twinkies with Four-Berry Coulis

CHIPSHOP'S DEEP-FRIED TWINKIES
Source: Christopher Sell, Park Slope ChipShop, Brooklyn, N.Y.

10 Hostess Twinkies
FOR FOUR-BERRY COULIS TOPPING:
1 cup frozen raspberries
1 cup frozen blackberries
1 cup frozen strawberries
1 cup frozen blueberries
4 tablespoons granulated sugar
FOR THE BATTER:
1 cup flour (plus extra flour for dusting Twinkies)
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon malt vinegar
12 ounces water
FOR SERVING:
Powdered sugar

Cool Twinkies in refrigerator.

TO MAKE THE COULIS:
Place berries in a pan on low heat and add sugar. When mixture begins to boil, place in blender and blend until it turns to liquid. Strain mixture through a sieve to remove pulp.

TO MAKE BATTER:
Combine flour, baking powder, and salt. Stir in malt vinegar and water. Batter should be the consistency of custard.

TO FRY TWINKIES:
Roll each chilled Twinkie in extra flour and then roll in batter.

Drop the battered Twinkie into a deep fryer for about 90 seconds, just until the cream filling is starting to melt and the outside is golden brown.

TO SERVE:
Top with powdered sugar; cut in half and serve with four berry coulis.