Deep fried pop tarts are a heart attack on a paper plate. Honestly, there is no other way to describe them. They are the pinnacle of American carnival culture, right up there with fried butter and those massive turkey legs that look like they belong in a medieval banquet. You’ve probably seen them at the Texas State Fair or some local boardwalk, oozing strawberry filling and covered in a layer of powdered sugar that gets all over your shirt.
It's ridiculous. It's sugary. It's perfect.
But here’s the thing: most people think you need a commercial-grade fryer and a license to sell overpriced lemonade to make these. You don't. You just need a pot of oil, some pancake mix, and the courage to admit you’re about to eat roughly 800 calories in four bites.
The Physics of a Fried Pastry
Why does this even work? A standard Pop Tart is already a feat of food engineering. It’s shelf-stable for basically forever and has that weird, structural frosting that doesn't melt in a 400-degree toaster. When you drop that into a deep fryer, something magical (and chemically complex) happens.
The "crust" of the Pop Tart is essentially a shortbread. When you coat it in batter, the batter acts as a thermal shield. This is crucial. Without the batter, the sugar in the frosting would instantly caramelize, burn, and turn bitter. With the batter, the interior of the Pop Tart steams. The filling becomes molten. The frosting softens into a gooey glaze that permeates the dough.
State fairs have been the R&D labs for this stuff for decades. Vendors like Abel Gonzales Jr.—the legendary "Fried Jesus" of the State Fair of Texas—pioneered the art of battering things that shouldn't be battered. While he’s famous for fried Coke and fried butter, the fried Pop Tart became a staple because it’s a "vessel" food. It holds its shape. It doesn't disintegrate the second it hits the 350-degree peanut oil.
The Batter is the Secret
Most people mess this up by using a thin batter. Big mistake. Huge. If your batter is too watery, it slips right off the smooth frosting of the Pop Tart. You end up with a naked, burnt pastry and a mess in your fryer.
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You want a thick, almost bread-like coating. Think fish and chips, but sweet. A classic buttermilk pancake mix works best, but you have to under-hydrate it.
- Use about 20% less water or milk than the box suggests.
- Add a dash of vanilla extract.
- Maybe a pinch of cinnamon if you’re using the brown sugar cinnamon flavor.
- Whisk it until it’s just barely lump-free.
The consistency should be like heavy cream or a thick milkshake. If you dip a finger in, it should stay coated. That’s how you know it’ll cling to the Pop Tart long enough to crisp up in the oil.
Flavors That Actually Work (and Some That Don't)
Not all Pop Tarts are created equal in the eyes of the deep fryer.
Strawberry and Blueberry: These are the GOATs. The fruit filling becomes a hot jam that contrasts perfectly with a salty, crispy exterior. They are the classic choice for a reason.
Brown Sugar Cinnamon: This is the sophisticated choice. When deep fried, the cinnamon notes intensify. It ends up tasting like a giant, flat churro with a soft center. If you’re going to try deep fried pop tarts for the first time, start here.
S’mores: This one is risky. The marshmallow filling gets incredibly hot—like, "lawsuit-level" hot. It also tends to expand more than the fruit fillings, which can cause the Pop Tart to "blow out" in the oil. If you do this, make sure the edges are perfectly sealed by the batter.
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Cookies and Cream: Just don't. The chocolate pastry gets a weird, chalky texture when fried, and the white frosting turns into an oily mess. It's a bridge too far.
The Equipment Problem
You don't need a FryDaddy. You really don't. A heavy-bottomed pot, like a Dutch oven, is actually better because it holds heat more consistently.
Temperature control is the only thing that matters here. If your oil is at 325 degrees, the batter will soak up the grease and become a soggy sponge. If it’s at 400 degrees, the outside will burn before the inside even gets warm.
Target 360 to 375 degrees. Use a digital thermometer. Seriously.
And for the love of all things holy, use an oil with a high smoke point. Canola, vegetable, or peanut oil are your friends. Do not use olive oil. It will smoke, it will taste like salad, and you will regret every life choice that led you to that moment.
How to Make Deep Fried Pop Tarts Without Burning Down the Kitchen
- Freeze your Tarts. This is a pro tip. Put your Pop Tarts in the freezer for about 20 minutes before frying. It helps the pastry stay structural while the outside crisps.
- The Flour Dredge. Before the batter, lightly dust the Pop Tart in dry flour. This gives the wet batter something to "grab" onto.
- The Dip. Submerge the Tart fully. Use a fork or a skewer to lift it out, letting the excess drip off for exactly three seconds.
- The Drop. Gently slide it into the oil away from you. This prevents splashes from hitting your face.
- The Flip. It only takes about 45 to 60 seconds per side. Use tongs. Be gentle.
- The Drain. Put it on a wire rack, not a paper towel. Paper towels trap steam and make the bottom soggy. You want airflow.
Why This Trend Isn't Dying
Deep fried pop tarts aren't just a gimmick; they represent a specific type of American culinary indulgence called "stunt food." In the mid-2010s, we saw a massive surge in this via Instagram and TikTok. People want to eat things that look impossible or shouldn't exist.
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But beyond the social media clout, there's a nostalgic element. Most of us grew up eating these things cold while running out the door for school. Reimagining them as a decadent, hot dessert feels like a middle finger to adulthood. It's fun. It's messy. It's unapologetically unhealthy.
There’s also the textural contrast. A toasted Pop Tart is fine, but it’s mostly one texture: dry. A deep fried one gives you the crunch of the batter, the soft bite of the warmed pastry, and the liquid center of the filling. It’s a three-act play in your mouth.
Common Misconceptions and Mistakes
"It's too greasy." If it's greasy, your oil was too cold. Period. When the oil is hot enough, the water in the batter instantly turns to steam, creating a pressure barrier that keeps the oil out. Science is cool.
"You can use an air fryer." Stop. Just stop. You can make a toasted Pop Tart in an air fryer, but you cannot make a deep fried Pop Tart in one. Batter requires instant submersion in liquid fat to set its shape. If you put wet batter in an air fryer, it will just drip through the basket and create a nightmare for you to clean up later.
"It's just for kids." Tell that to the lines at the Iowa State Fair. The demographic for deep fried desserts is basically anyone with a sweet tooth and a lack of immediate concern for their cholesterol levels.
Actionable Steps for the Home Cook
If you’re actually going to do this, don't just wing it.
- Gather your supplies: Get a box of Strawberry Pop Tarts, a bag of Krusteaz or Aunt Jemima pancake mix, and a gallon of vegetable oil.
- Prep the station: Set up your "wet" and "dry" stations before you turn on the stove. Once the oil is hot, things move fast.
- Test a "Sacrificial Lamb": Cut one Pop Tart into quarters and fry a piece first. This lets you check if the oil is too hot or the batter is too thin without wasting a whole pastry.
- The Toppings: Don't just eat it plain. Dust it with powdered sugar while it's still hot. If you're feeling truly chaotic, drizzle it with chocolate syrup or serve it with a side of vanilla bean ice cream. The heat from the tart will melt the ice cream into a sort of crème anglaise. It’s incredible.
- Safety First: Keep a lid nearby. If the oil catches fire, do NOT throw water on it. Cover it with the lid to starve it of oxygen.
Deep frying treats at home is a bit of an art form, but once you master the batter-to-heat ratio, the world is your oyster. Or, in this case, your toaster pastry.
Enjoy the sugar rush. You've earned it.