Texan Chef Cooks Up Deep-Fried Beer

Food scientists told him it couldn't be done, but after much experimenting Texas chef Mark Zable proved them wrong and invented deep-fried beer. His ravioli-like creation, to be unveiled at the Texas State Fair, contains beer inside a pocket of pretzel dough. The beer remains alcoholic after the frying, and authorities have ruled people need to be 21 to try it, the Telegraph reports.

"Nobody has been able to fry a liquid before," says Zable, who has filed a patent application for the cooking process. "It tastes like you took a bite of hot pretzel dough and then took a drink of beer." Zable's previous creations include chocolate-covered strawberry waffle balls and jalapeno corndog shrimp.
(More pretzel stories.)