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Texan Chef Cooks Up Deep-Fried Beer

Beer and pretzel dough, together at last
By Rob Quinn,  Newser Staff
Posted Sep 1, 2010 2:27 AM CDT

(Newser) – 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.

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"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.
(Read more pretzel stories.)

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