I was a t the Taste of Cincinnati over Memorial Day weekend and I saw people buying deep-fried peanut butter and jelly sandwiches. I’ll eat some garbage but, I had to pass on that one. Not everything was meant to be deep-fried.
I guess this is where Charlie Boghosian and I part company. Last year, Charlie made the news when he came up with deep-fried Kool-Aid (made with water, flour and cherry Kool-Aid). His latest inspiration sounds a little less-sickening but, not by much. Mr. Boghosian latest creation is deep-fried cereal.
Its made by encasing the cereal in dough, dropping it in the fryer, garnishing it with a few pieces of cereal and drizzling it in syrup. It comes in two varieties: Trix and Cinnamon Toast Crunch.
However, in reading some of the feedback his latest culinary creation has received, my faith in humanity has been somewhat restored. Apparently, it’s not winning over those who were brave enough to give it a go:
“Now, when I was trying the deep-fried Cinnamon Toast Crunch, the pool of grease in the bottom of the basket made me clutch my heart a little. The doughy ball of greasy cereal wasn’t bad, but it definitely isn’t something I’d go out of my way to buy.
Still, I will say, that it’s not quite up there with deep-fried Snickers bars, Twinkies or the attempt I once saw at a deep-fried Big Mac. But, really, do we have to go there? Maybe I’ll keep this picture as a reminder and motivation that I need to watch what I am consuming.