Fried Twinkies with Raspberry Coulis

Raspberry Coulis:
2 cups frozen raspberries
2 tablespoons granulated sugar

Combine berries and sugar in medium saucepan. Bring to a boil over low heat. Transfer to a blender; pur e. Press mixture through a sieve, pushing with a wooden spoon. Discard solids left in sieve. Transfer coulis to a serving dish or a bottle with a small spout (such as a clean ketchup bottle). Refrigerate until ready to serve.

Fried Twinkies:
6 Twinkies
Vegetable oil, for deep-frying
1 cup all-purpose flour, plus more for coating Twinkies
1 tablespoon malt vinegar
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups water
Confectioners sugar

Refrigerate Twinkies until cold. Heat oil in a deep-fryer. Stir together 1 cup flour, vinegar, baking powder and salt. Stir in water. Batter should be consistency of a thin custard.

Roll cold Twinkies in flour to coat lightly. Dip into batter, coating completely. Drop Twinkies into hot oil, being careful not to crowd deep-fryer. Cook, turning once, just until the batter browns, about 2 minutes per side.

To serve, cut in half diagonally. Decorate plates with berry coulis; top with Twinkies. Garnish with more coulis and confectioners' sugar; serve immediately.