Fried Kool-Aid: Genius invention or sign of the apocalypse?

Here in Texas we have a high tolerance for fried food. At the Houston Rodeo and the State Fair in Dallas, there are fried oreos, fried butter, fried frito pie and even fried beer. We've pretty much taken any food or beverage worth consuming and improved on it with a deep fryer.

And yet something about the deep fried Kool-Aid at the San Diego County Fair really turns my stomach.

The fried Kool-Aid balls are the brainchild of Charlie Boghosian, who sold about 9,000 balls in the first weekend of the fair before becoming an internet sensation.

 "There's nothing that I can't fry and there's nothing that I won't fry," Boghosian told Good Morning America.  

"There's nothing that I can't fry and there's nothing that I won't fry," Boghosian told Good Morning America. 

But aren't there some things that we shouldn't fry?

Boghosian starts with a batter that includes cheery Kool-Aid and flour (he keeps the exact recipe secret), then scoops it into balls and tosses them in the fryer oil, then tops with a sprinkling of powdered sugar.

The GMA taste testers said that the result tasted mostly like a donut — a tart Kool-Aid donut.

But there's something really unsettling about a food that consists of taking a chemically flavored powder and adding more and more unhealthy layers around it.

Am I crazy? Have I been watching too much Jamie Oliver? Would you try deep fried Kool-Aid?

Watch the video: