Chicken Charlie’s“You know, growing up, I was a big fan of Kool-Aid. We drank Kool-Aid growing up, so I thought, ‘why not fry it and see what happens,’” said Charlie Boghosian in an interview with ABC News. Boghosian, the inventor of fried Kool-Aid balls, unveiled his snack at the San Diego County Fair, and now, as predictably as the success of Jennifer Aniston’s next film (#fail), there’s been a wave of articles expressing disgust at them. We say, let the haters hate. Hey, we’re not advocating fried Kool-Aid balls as a substitute for a proper Monday-night dinner, but with the arrival of the first day of summer tomorrow, we say there’s nothing wrong with kicking back and rewarding yourself with a ball or two.
If this recipe gets your mouth watering, just wait: Boghosian didn’t stop at frying Kool-Aid. His 2011 menu also features fried Girl Scout cookies, FryBQ Ribs and Totally Fried Brownies. Check out our gallery of this master chef’s other delicacies.
And since we suspect all this fried deliciousness will be popping up at barbecues across America, here’s an easy-to-prepare fried Kool-Aid recipe:
Ingredients:
- Vegetable oil (for frying)
- 1/4 cup to 1/2 cup Kool-Aid (We like grape)
- 3 eggs
- 1/4 of sugar (Want it sweeter? Add more)
– 1/2 tsp. of salt
- 2 tsp. baking powder
- 2 cups milk
- 3 2/3 cups of flour
Optional (variations we think are equally mouthwatering)
- 1 tsp. cinnamon
- 1 tsp. dark chocolate (melted)
- 1 tsp. honey
Make the batter by beating the eggs and sugar together. Gradually add the milk and dry ingredients, including the optional ones. Cook in hot vegetable oil until golden brown (a few minutes, depending on heat). Cool in tray for a few minutes, then dig in.
Got a variation on the fried Kool-Aid recipe you’d like to share? Post it in the comments box below.
