How to make deep fried beer?

I remember reading about the 2010 Texas State Fair "Most Creative" deep-fried food winner, who made fried beer. The news stories I've read were all published around that time (August 2010), where Mark Zable (the fried beer inventor) said he had a super-secret patent-pending process for being able to fry beer.

I don't want to do any of my own experimenting to figure out the process - apparently Zable's first attempts resulted in exploding beer and oil - but I haven't seen any follow-up articles that describe his process. I can imagine that the two major problems would be a) keeping the beer actually inside an uncooked dough pocket and b) preventing the beer-filled dough from exploding in the fryer.

Has Zable's patent been approved and his process published? If so, where can I find it? Has anyone here successfully deep-fried beer and have a technique to share?

deep-frying beer

Best Answer

Indeed, Mr. Zable actually applied for a patent -- US application no. 0014320, filed Sept 13, 2010. (Of course, just because he applied doesn't mean the US Patent Office will issue a patent on it.)

His process is, in essence: (1) gelling a liquid beverage; and (2) wraping an aliquot of the gel in a raw "farinaceous dough", selected from the group of pretzel, pizza, bread, and pasta doughs.

The application says he used gelatin as his gelling agent, but the patent (if it issues) would not be limited to gelatin. Once wrapped, the raw snack could be fried immediately or frozen for later use.

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Can you fry something in beer?

During frying, the bubbles escape from the batter, thereby lifting the batter. You can substitute nonalcoholic beer or seltzer water for non-alcoholic beer if you want a crispier batter-fried crust. Since carbonation and pH are major factors in getting a crunchy crust, you may use bubbly substitutes like that.

Does fried beer get you drunk?

The answer is yes. Drunk, and fat. The levels are high enough on both counts. But despite the obvious health risks involved with making this product readily available, the deep fried alcohol has already started to establish a fan base.

What does beer do in frying batter?

The beer gives the batter that light airy texture, creating a thin, yet crispy coating that's totally crave-able.

Is beer battered really beer?

Beer batter is a combination of beer and flour commonly used to coat seafood and vegetables, and then deep-fried. Beer is loaded with carbon dioxide as well as foaming agents, which both aid in giving the batter a crisp, light, texture. Beer batter contains alcohol too, but the quantity is very small.