Fry me. (Image by Marcus Wong.)

I know you can deep fry anything, but I had never heard about deep-fried beer until this recent article in the Dallas News (thanks to Marginal Revolution for the tip). It is the brainchild of Mark Zable, who entered his concoction in the State Fair of Texas over the Labor Day weekend. Zable’s delicacy indeed won the Most Creative award, while the Best Taste award went to the Texas Fried Frito Pie.

Here’s how and why Zable fries suds:

“Fried Beer is a beer-filled pretzel-like dough pocket that’s shaped like ravioli. Take a bite and the beer pours out. But don’t cry over spilled suds. Simply use the dough to soak up the rest of the brewski.

‘Why drink your beer when you can eat it?’ creator Mark Zable said.

For three years, Zable has been on a mission to concoct Fried Beer. He remembers staring at a bar menu in a restaurant. Calamari. Nachos. Fried cheese. Bor-ing.

‘Someone needs to figure out a way to fry beer,’ he thought.

Zable started experimenting. But the beer-and-dough concoction kept exploding once it hit the fryer. He kept getting burned. So he consulted with a food scientist–still, no luck. Then, earlier this year, he finally found the recipe for success.”