Fried Kool-Aid: Culinary Creativity or America’s Obsession with Frying Everything?
I am not going to argue the fact that almost everything that’s fried, tastes delicious. From fried chicken to fried pickles, dipping something in a hot vat of oil always seems to make them taste fifty times better than they did before, even if there are fifty times more calories involved. As Americans, we’ve taken frying to a whole other level, dipping everything we can into the fryer to make it that much tastier. However, “Chicken” Charlie Boghosian has divulged further into the frying obsession frying everything from pop tarts to span, and most recently, Kool-Aid.
You’re probably wondering how this even works as Kool-Aid comes in either powder or liquid form. “Chicken” Charlie first creates a sherbert-like concoction using the Kool-Aid powder, flour, and water. From there he takes and ice cream scoop and plops a ball of Kool-Aid mix into the fryer. The result is a fried ball that somewhat resembles a doughnut hole. I would be very interested to see how good these fried Kool-Aid balls actually are because the thought of a fried mixture of Kool-Aid and flour doesn’t seem very intriguing to me.
Would you try fried Kool-Aid? How about fried frog legs or peanut butter, banana, and honey sandwiches? These are some of “Chicken” Charlie’s other creations. Or would you want to fry something even more outrageous? The possibilities are limitless, apparently.