Thread: Deep Fried......Beer?

Not sure how I feel about this, but yet I may have to try it. Link:

The beer is placed inside a pocket of salty, pretzel-like dough and then dunked in oil at 375 degrees for about 20 seconds, a short enough time for the confection to remain alcoholic.

Originally Posted by DougW8

Not sure how I feel about this, but yet I may have to try it. Link:

I saw this on the Food Network a while back. It seemed interesting. They served it with mustard, so I'm cool with that. Then they went of the deep end with the deepfried twinkies, snickers bars, red velvet cupcakes, and yes... deep fried butter. How the **** they deep fried it is beyond me, and who the **** would eat that stuff? I guess if you're in Wisconson and have NOTHING to do, you start to deep fry just about anything.

sorry for the tangent

well, if you can deep fry Coke, then you can deep fry anything.

So when you fry it, is the beer still liquid? And if so, does hot liquid squirt out when you bite into it? Or is it absorbed into the dough?

Originally Posted by Dr. Tran

So when you fry it, is the beer still liquid? And if so, does hot liquid squirt out when you bite into it? Or is it absorbed into the dough?

It's like a deep fried ravioli with beer in it. And yes, somehow the beer stays liquid. But apparently it's ****ing hot!
I think I'll just stick with funnel cake.

I'll stick to old-fashioned beer with old-fashioned pretzels.