Deep-Fried What, Now? The Wackiest Fried Foods

Chocolaty caramely goodness not quite enough for you? And really, why should it be when you can batter and fry that Baby Ruth and add “golden and crispy” to the long list of standard candy-bar attributes?
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Once a staple of the Southern states, battered and fried pickle spears are turning up as unexpected gourmet fare in fancier places around the country. Bernell “Fatman” Austin, reported innovator of the deep-fried dill pickle, might not approve of such highfalutin digs for his beloved creation. But who can argue over easier access to fried pickles?
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Oreos have always been a heavily ritualized food—everyone has their own personal way of going at one, whether it’s eating the stuffing first, eating the cookie first, or a combination of licking and nibbling. When you deep-fry an Oreo, however, those options are obliterated, and you are obliged to eat it as one inseparable unit of deliciousness.
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Do you hear the weeping? The pleas for mercy? The horrified screams? That’s your arteries contemplating a deep-fried hamburger. But, really, aren’t you just a little bit tempted? Sure, it might be the most disgusting thing you’ve ever made the mistake of putting in your mouth. Or it might be the gastronomic nirvana you’ve been waiting for. There’s only one way to know.
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If you thought the deep-fried burger was bad, the idea of deep-fried butter should really make your toes curl. Just contemplating the extreme lard-on-fat nature of it can make your jeans feel tighter. Unlike the pickles, this particular delectable hasn’t yet made its way to the mainstream; it’s found in its natural environment of county fairs and swap meets. But you never know what will be the next food fad to sweep the nation.
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Fried roaches, crickets, grubs, and flies have been a tourist-shocking staple of exotic foreign markets from Taipei to Bangkok, but now it seems they’re turning up at everyday all-American events, too. Surely these particular fried edibles exist more for shock value than as an actual tasty treat, à la cotton candy or corn dogs. Right? Or at least we hope so.
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Further proof that you can truly deep-fry anything. Take a substance that’s meant to be a cool and refreshing beverage, and turn it into a greasy, tart-sweet-salty treat. This is seemingly the logic of Charlie Boghosian, the self-proclaimed king of all things deep-fried. He enjoyed Kool-Aid as a child and thought, well, why not deep-fry it. Completely logical when you’re the king of deep-frying stuff.
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