First there was fried Coca-Cola, then fried beer. The latest liquid to get battered? Kool-Aid.
The deep-fried fruit punch snacks are the brainchild of fair food chef Charlie ('Chicken') Boghosian, who also sells crispy fried Klondike Bars, Girl Scout Thin Mints cookies and Pop Tarts.
Deep-fried Kool-Aid in its finished form is like a pastry, first sweet and then tangy, according to delighted tasters. The recipe is top secret but it involves a whole lot of Kool-Aid powder, flour, powdered sugar and hot oil.
'It's really good, different, but a little more like a doughnut than Kool-Aid,' Angelyn Lucia told the North Caroline Times after polishing off a serving of deep-fried cherry Kool-Aid.