Deep-fried water is real, crispy and thirst quenching


It’s common knowlegde that Americans love just about anything that’s been deep-fried.

But how far does that love go? Apparently it’s limitless, because someone has taken the time to figure out how to deep-fry water.

Munchies notes this innovative chef named Jonathan Marcus used calcium alginate to suspend the water in a gelatinous membrane, and he then coated it in flour, egg, and panko. After letting the battered water ball spend a few minutes in 375-degree peanut oil, he cracked open the crispy shell to find the successfully deep-fried water inside. Unfortunately, it sounds like the dish won’t be winning any culinary awards: “That is the blandest fried thing I’ve ever tasted,” Marcus says in the video.


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