Burgers, chips, pickles and even Mars Bars have been deep fried in the never-ending human quest for disgusting cuisine – but this one really tops the lot.
An American (where else) chef has come up with a way to deep fry water, suspending it in a “gelatinous membrane” which he then coats in flour, egg and breadcrumbs.
Jonathan Marcus then suspended the mixture in hot peanut oil at around 200°C before it was ready to eat.
However there wasn’t a lot of point, with Marcus describing the outcome as “the blandest” thing he had ever fried.
This demonstration video also warns viewers not to try this at home, because “if water leaks out while the sphere is frying in hot oil, it may explode sending scalding oil everywhere”.