Deep fried water is now a thing

When you think of deep-fried, you usually associate it with chicken, ice-cream, and even bars of chocolate, (and, in bizarre instances, butter) –  all delicious, but cardiac-inducing food items to  eat.

However, Jonathan Marcus, decided to venture into unknown territories, and experimented with the idea of deep frying water, and no, it doesn’t involve ice.

Using the process of frozen reverse spherification – a staple in the world of molecular gastronomy - Marcus created a sphere of water with the help of a gelatinous substance called calcium alignate. This, then, was coated in the classic formula of the dry-wet-dry method involving:  flour, eggs and panko crumbs to coat this ball of water before bunging it into the deep fryer.

Watch how it's done: 
 

 

Suffice to say, this won’t be making it into any culinary hall of fame, as he himself admits, “that was the blandest fried thing I’ve ever tasted.”

Note: Do not attempt this at home without proper safety measures. The varying temperatures between the water and the hot oil can lead to an explosion.