Bizarre trend: deep-frying water
We love simple and delicious dishes. Besides the fact that you can whip them up in no time, the simplest things can be oh so tasty. But a deep-fried ball of water? That does anything but warm us up.
With limp arms from flattening hamburgers and whipping up Dalgona coffee, we continue to follow all the (TikTok) trends closely. Because, honestly, you can’t help but feel happy about many of those simple recipes, like this pasta with just 2 ingredients, right?! There are also trends we don’t understand at all. Like this one: deep-frying water.
Faded hype
Deep-frying water? Uh, what? Yes folks, the world occasionally goes a little off the rails. A few years ago, YouTube chef Jonathan Marcus first showed how to deep-fry water. It was met with little enthusiasm, so the ‘trend’ quickly disappeared. Until this YouTuber picked it up again and decided to give it a try himself.
Deep-frying water: how do you do that?
Through a chemical bond between a mixture of calcium alginate and sodium alginate, the water forms a bond. That means that when you put water mixed with calcium alginate into a solution with sodium alginate, gelatinous water balls form. And just like your homemade Wiener schnitzels, you can coat them in flour, egg and panko and then deep-fry them.
Don’t try this at home
Besides this being without a doubt the most boring and least nutritious ‘dish’ ever, deep-frying water in a scorching-hot deep fryer is also not exactly a great idea. Water and oil; you know, that’s an absolute no-go in the kitchen. If one of the water balls starts leaking, there’s a good chance you’ll get a hot splash of oil all over you. In short: not tasty and absolutely a case of don’t try this at home. We’ll just stick to the Old Amsterdam cheese bitterballen from Kwekkeboom.
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Image: YouTube
