An American chef by the name of Jonathan Marcus has done what should not be done. He found a way to fry H2O. So what does deep-fried water taste like? Why would anyone fry water in the first place? Though one supposes a sack of deep-fried water may be novel to carry into the desert, what other situation would create a niche for such a delicacy?

Other deep-fried snacks

If you have ever been to a state fair in the U.S., then you can understand the fascination with deep frying. State fairs produce some of the unhealthiest, most delicious snacks ever. For instance, one favorite of many is Deep-Fried Butter, in which a stick of frozen garlic butter is battered up, flash-fried, and transformed into a greasy, delicious sort of garlic bread. One State Fair of Texas entry that placed as a finalist in the Big Tex Choice Awards (named after the 55-foot cowboy mascot that stands in the fair grounds) was the Southern Fried Chicken Fettuccine Alfredo Ball which is exactly what it sounds like.

Both are delicious and impaled on a stick for your dining convenience.

Still, why would anyone fry water?!

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Why did Jonathan Marcus deep-fry water?

Fried food connoisseur and culinary chef Jonathan Marcus was the man who found a way to actually fry water. So, why did he do it? As it turns out, it was just something that he whipped up for the “Stupid Shit No One Needs and Terrible Ideas Hackathon” event hosted in San Francisco. 

“I don’t see deep-fried water catching on,” he said, adding “that is the blandest deep-fried thing I’ve ever tasted.” Chef Marcus also cautions against trying to make deep-fried water yourself. Unsurprisingly, the process may accidentally deep fry you.

How to deep-fry water: But don’t try this at home

Now that we’ve told you not to do something we are, of course, going to tell you how it’s done. Though admittedly this is rather like presenting a shiny, red button inscribed with “Do Not Press,” we trust you will not try this unholy process at home. 

Water may be deep fried through a process known as spherification. This technique is better employed in the much-more-holy use of making amazing cocktail-spheres that you can throw in the air and catch in your mouth (until you’ve had a few and then they might end up on the ceiling).

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So, how is it done? Well, spherification involves a colloidal chemical called calcium alginate. Using the proper amounts, you create a thin bubble membrane, which holds the water so that you can then toss it at a surprised friend.

… or you can do what Chef Marcus did, which was to dip the water ball in flour, egg, and panko bread crumbs before dipping it in a 375ºF oil fryer.

While Chef Marcus succeeded in making the blandest fried food ever, he also warned the general public against trying to make their own. Why? Because if the deep fried water ball accidentally leaked, the oil would probably explode, resulting in severe burns. 

So don’t try this at home. And if you decide to throw caution to the wind and do it anyway, be sure to use your own fryer and not the neighbor’s. That’s just good manners.