Deep-Fried Kool-Aid

Move over, deep-fried Twinkies and deep-fried beer, it seems the next big food item of the year is deep-fried Kool-Aid balls. The sugary treat originated at a country fair in California.

The deep-fried fruit punch snacks are the brainchild of fair food chef Charlie “Chicken” Boghosian, who also sells crispy fried Klondike Bars, Girl Scout Thin Mints cookies and Pop Tarts.

Tasters describe deep-fried Kool-Aid in its finished form as, like a pastry, first sweet and then tangy. The recipe is top secret but it involves a whole lot of Kool-Aid powder, flour, powdered sugar and hot oil.

“It’s really good, different, but a little more like a doughnut than Kool-Aid,” said one taster after polishing off a serving of deep-fried cherry Kool-Aid.

Another taster described it as a “New Orleans Hushpuppy with Kool-Aid flavor.