A chef from Texas thought of a way to deep-fry beer in salty dough. Mark Zable said that he hit upon the idea when he was sitting in the bar looking through an uninspiring list of beer snacks.
He worked out a method by which beer is first frozen, then placed in a dough pocket and plunged into deep fat for 20 seconds. This ingenious invention is universally appreciated and is considered to be this year’s hit.
Women who are not fond of beer will get a treat too. Zable shares that he is full of plans of trying to fry wine, beginning with Riesling.
The go-ahead Texan patented his invention. He warns not to try to fry beer at home, for if cold beer leaks out and starts to mix with hot oil, you will end up regretting the attempt.