Deep fried Pop-Tarts. One bite and I was hooked.
There’s a small spot in Los Angeles called Beer Belly that introduced me to this treat. My mother first mentioned it after seeing the place featured on Food Network. When she asked if I’d tried the spot known for duck French dips and fried Pop-Tarts, I had to go find out what the fuss was about.
The first time I tasted a deep fried Pop-Tart, it instantly became my comfort-food go-to. Now, when friends or I need a pick-me-up or a casual “therapy session,” we head to Beer Belly and share one of those glorious fried Pop-Tarts. It somehow makes everything feel better.
But Beer Belly is on the far side of town, and sometimes I crave a fried Pop-Tart without the long drive. I searched for a homemade version and mostly found fair videos, so I developed a simple method you can make at home.
I tested many Pop-Tart flavors to find favorites to fry. S’mores and Chocolate Chip Cookie Dough stood out for texture and flavor after frying.
Deep Fried Pop Tarts Recipe
Ingredients
- 1 Cup Bisquick
- 1/2 Cup Milk
- 1 Egg
- 1 Tablespoon Sugar
- 2 Pop Tarts
- Oil for frying, I use canola or peanut oil
Optional Toppings
- Whipped Cream
- Sprinkles
- Maraschino Cherries
Instructions
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In a medium bowl, whisk together 1 cup Bisquick, 1/2 cup milk, 1 egg, and 1 tablespoon sugar until smooth.
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Dip each Pop-Tart into the batter, coating it evenly.
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Heat oil in a deep fryer or heavy skillet to 375°F (190°C).
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Carefully place the battered Pop-Tart into the hot oil and fry 1–2 minutes per side, until golden brown.
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Remove and drain on a paper towel-lined plate to absorb excess oil.
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Top as desired — whipped cream, sprinkles, cherries, ice cream, hot fudge, or other favorite toppings.
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Serve immediately while warm and gooey.
Nutrition
