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If there is one place where culinary curiosity knows no bounds, it is the fairground. For decades now, state fairs have treated hot oil as a kind of creative equalizer, capable of transforming anything but the kitchen sink into a novelty worth queuing for. Candy bars, butter, pickles, and even ice cream have all had their turn in the fryer. Against that backdrop, the idea of deep frying Coca-Cola sounds less like madness and more like an inevitability.

The question, however, is not whether it should exist, but whether it actually works. Can a fizzy, sugary soda survive immersion in hot oil and emerge as something edible, let alone enjoyable? Surprisingly, the answer is yes, though not in the way most people imagine.

So Can You Deep Fry It?

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For the record, when making deep-fried Coke, you don't just pour some cola into a fryer. That would just be ridiculous and not result in a dessert at all. Instead, the Coca-Cola is baked into a batter, and the sweetened dough is deep-fried.
The soda is mixed into a sugary dough, which is then rolled into balls and fried. The doughy balls become puffy and crispy on the outside, creating a sealed pocket of sweet Coke dough. They are then dumped into a cup and topped with cinnamon sugar, Coke fountain syrup, whipped cream, and usually a cherry on top.

The end result is a bit of a gut-bomb, but in a delicious way. The first few bites are very similar to a super sweet donut, light and crispy on the outside with a soft, doughy interior. But as you continue eating, the texture of the dessert transforms. Syrup pools at the bottom of the cup and begins to soak into the dough, making the finished bites denser and stickier than the first. By the time you finish the cup, it's not really a pastry you are eating so much as a spoonable (or even drinkable) Coke concentrate, cooked hot and caramelized in the fryer.

A State Fair Start

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Deep-fried Coke was first served at the State Fair of Texas in 2006. The flavor of the batter is based on beignets and consists of several different ingredients, including flour, sugar, eggs, and salt. The recipe also calls for 2 cups of Coca-Cola in place of other liquid ingredients such as milk or water. By deep frying the sugars present in the cola, the candy’s flavors caramelize.

The resulting dessert is not overwhelmingly like consuming a Coke, but there are hints of caramel and spice in every bite, if one pays attention. It is sweet but not cloying, and the Coke flavor helps to round out and enhance sweetness rather than trying to overpower the dish. The creators of the dessert have commented that it’s the reason why deep-fried Coke was such a smash at the fair; it is gimmicky, but not to an absurd degree.

The process of making the fried Coke is classic deep frying procedure: heat a large pot of oil to a high temperature (about 375 degrees). Beat eggs, sugar, and Coke together. Add flour, baking powder, and salt, whisking until the mixture is smooth. Gently fold in some frozen cherries (which also add pops of flavor and texture throughout the dish). Drop spoonfuls of batter into the oil and fry until golden brown, then drain and serve hot with a dusting of powdered sugar.