Yummy Deep-Fried Twinkies Makes 8 servings Note about Twinkies: The original Twinkie was create in 1930 and had a banana crème filling. Hostess changed it to vanilla during World War II due to a banana shortage. 8 individual cream-filled sponge cakes, such as Twinkies 1 ½ cups buttermilk 1 ½ tbs. oil plus additional for frying 1 ½ tsp. vanilla extract 1 ½ cups all-purpose flour, divided 1 tsp. baking powder 1 tsp. ground cinnamon ½ tsp. salt Wooden skewers Freeze sponge cakes at least 8 hours or overnight. In measuring cup whisk together buttermilk, 1 ½ tbs. oil and vanilla. In bowl combine 1 cup flour, baking powder, cinnamon and salt. Whisk buttermilk mixture into flour mixture until smooth. Refrigerate until ready to use. Meanwhile, in deep pot heat 3” oil over high heat until very hot but not smoking, registering 350 degrees F on deep frying thermometer. Coat 1 frozen sponge cake in remaining flour. Insert skewer 1 ½” into sponge cake. Holding sponge cake by skewer dip into batter, using spoon to help cover. Fry turning often, until golden brown, 3-4 minutes. Using second skewer to help, remove sponge cake from oil; drain on paper towels. Gently pull skewer out of sponge cake. Repeat with remaining sponge cakes, flour and batter.