Deep Fried Water Is The Latest Food Trend, And It's Just As Weird As It Sounds

Deep Fried Water Is The Latest Food Trend, And It's Just As Weird As It Sounds

While the whole process is intriguing, the weird food item doesn't do much in terms of taste. After all, it is just water!

Cover Image Source: YouTube/The Action Lab/How To Make Fried Water

Over the period of one year, there have been a lot of new culinary discoveries, most likely because people were forced to sit at home. While some were an instant hit like the baked feta pasta and the Dalgona coffee, some have left people wondering if it's worth their time and effort. One such experiment is nothing but deep-fried water. According to VICE, this is a fat-free and meat-free dish (do eggs count as meat?), along with being taste-free. Now, when I first heard about deep-fried water, I thought it would be something similar to either deep-fried ice cream or at least mochi. But I guess I'm wrong. 




The whole thing is a very simple process— you boil water and add a chemical compound called calcium alginate to help turn water into a gelatinous substance. The internet suggests that the trend of frying water was first started in 2016 by a YouTuber, chef, and fried food aficionado Jonathan Marcus. Marcus coated the water in flour, panko crumbs, and eggs before dunking them in shimmering oil to create (probably) the world's first fried water blobs. It's like people are now picking up from where that genius left off, and are creating their own versions of the fried water. 




“First of all it’s surprising that you can turn water into an edible dish, and it’s a little bit comical to fry it after,” James Orgill, a chemical engineer and YouTuber who runs the channel The Action Labs, said. “It seems ridiculous to say, even impossible.” Honestly, it is a bit risky, too, given how water reacts in hot oil. However, Orgill took it up as a challenge, and he got it right, too. “There were a lot of cooking channels doing it, but nobody seemed to be talking about the chemistry behind these edible polymers, which I used sodium alginate to make,” he said. But, despite getting the recipe right, he didn't enjoy the marvelous creation. 




“It tasted really gross though. There’s no flavor, and it just tastes kind of salty and slimy.” Several people, including the really fun and talented social media star/home cook Eitan Bernath, with over 4 million followers, tried this trend out. “Since I was a little kid, we’ve always had oil on the kitchen stove, just in case we needed to deep fry something. So when my followers told me about deep-fried water, at first I thought they were joking,” Bernath said. The 18-year-old influencer, however, made a very small change to the recipe. “Most videos were using sodium alginate, but when we used that, it formed very delicate bubbles that would break when we tried to bread them."



"So, we tried using agar agar, which is a sort of vegan gelatin that is widely used in Asia,” he said. Bernath then admitted that he learned a lot by making such a small change to the original recipe. “So many Asian cuisines use agar, so it’s kind of like you’re learning about that food and culture when you try to make deep-fried water.” But, Bernath also echoed Orgill's opinion about the taste and texture of the water. “It tastes like jellyfish." So, hopefully, this will not be a part of anyone's restaurant menu anytime soon, unlike the fried ice cream, which is amazingly delicious and a mix of hot and cold! 



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