Deep Fried Cereal
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County fair cuisine falls into its own genre: deep-fried. From vat-soaked Snickers bars and Gouda cheese to golden-crusted bloomin’ onions and funnel cakes, a trip to the fair ensures an indulgence of fare only found in the upper crust of the food pyramid. Charlie Boghosian, owner of Chicken Charlie’s, takes this greasy love affair to the next level.
Notorious for deep-fried Koolade (which debuted at last year’s fair circuit) Boghosian deep fries anything he can get his hands on. Oreo cookies, Klondike bars, Twinkies, avocados, Krispy Kreme donuts, and Girl Scout cookies have all been scathed by Boghosian’s fryer, acting as dessert to his fried chicken-and-curly fries “Fair Special” and “Fry BQ” ribs.
This year Boghosian tackled breakfast with deep-fried cereal. The bread-coated takes on morning favorites debuted at the San Diego Fair this month and will make their way up to the Orange County Fair and the L.A. County Fair later in the season.
ABC News reports that the deep-fried versions of Trix and Cinnamon Toast Crunch, topped with syrup, disappointed those who dared try them.
“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. Candace called the Trix edition ‘disappointing,” ABC News cited one reviewer.
The Trix and Toast Crunch-coated dough balls hardly look appetizing, nor do novelties like the zucchini nachos and zucchini weenie that also grace Chicken Charlie’s colorful menu.
Food writer Darlene Horn pleads Boghosian to stop the frying frenzy, scolding “you have crossed all lines of good taste and common decency with deep-fried cereal,” on LA Weekly.
But county fairs themselves are somewhat of a novelty, and attendance to one practically demands doing something crazy. Deep-fried Trix works.
Photo from Yahoo! News
