fried beer

Yep, I did it. I kept warning people I’d do it.

Did it.

As soon as you say this is ridiculous, let me point out that Yahoo! recently featured a deep-fried burger made of bacon meat. The whole “let’s see what we can deep fry trend” officially hit surreality when the Texas State Fair had a snack called “Fried Coke.”

This is the next logical step, and just in time for the Super Bowl.



  • 1 cup Flour
  • 1 Egg
  • 1 tsp Salt
  • 1 tsp Baking Powder
  • 1 tsp Gochugaru (Korean Red Chile Powder)
  • 1 cup Beer (your favorite brand)

Mix all this together while heating some oil for deep frying. I’ve tried different ways to fry this. I originally wanted to make it like a funnel cake.

Turned into fried rabbit pellets. In the end, I used a ladle and gently placed the batter in a dollop at a time.

After a while, I turned the globules over to let them cook on the other side.

I drained them and put them on a plate with some Welsh Rabbit cheese sauce and some green onions for color.

fried beer with cheese

That’s it. It’s easy, fast and you and everyone will be so drunk during the Super Bowl that you’ll eat it.

fried beer with cheese -- architectural edition

If you want you can get all fancy and architectural with it, like I tend to do while cooking under the influence.

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Joe McPherson founded ZenKimchi in 2004. He has been featured and sourced in The New York Times, The Wall Street Journal, The Los Angeles Times, The Washington Post, CNN, KBS, MBC, SBS, Le Figaro, Travel + Leisure Southeast Asia, Harper’s Bazaar Korea, The Chosun Weekly, and other Korean and international media. He has consulted for "Parts Unknown with Anthony Bourdain," The Travel Channel’s “Bizarre Foods with Andrew Zimmern,” Lonely Planet, National Geographic, Conde Nast Traveler, the PBS documentary series “Kimchi Chronicles,” and other projects in the UK, Canada, and Australia featuring celebrity chefs such as Gizzi Erskine and Gary Mehigan.Mr. McPherson has written for multiple Korean and international publications, including SEOUL Magazine, JoongAng Daily, The Korea Herald, Newsweek Korea and wrote the feature article for U.S. National publication Plate magazine’s all-Korean food issue. He has acted as dining editor for 10 Magazine and was on the judging panel for Korea for the Miele Guide.He spoke at TEDx Seoul on Korean food globalization, at TED Worldwide Talent Search on the rise of Korean cuisine, and in New York City on Korean Buddhist temple cuisine. The company ZenKimchi International organizes food tours for tourists and corporations and acts as a media liaison for foreign and Korean media and local restaurants and producers.
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