Years from now, when we're sitting in our old-people rocking chairs and fondly reminiscing about the memes of our youth, we'll be able to remember this weekend as the moment when Kool-Aid balls entered our national consciousness—shaping our eating habits for decades to come.
"They taste like donut holes," says apparent deep-fried Kool-Aid ball inventor Charlie Boghosian, who handcrafts his diabetes-and-obesity poppers out of a batter containing flour, water, and Kool-Aid. He drops spoonfuls of the batter into his magic fryer, fries 'em up, and sells 'em by the fuck-load at county fairs. The end product has a cherry flavor and probably provides a pleasant snacking experience, if you can disregard its contents. (Maybe Boghosian does special orders using Soarin' Strawberry Lemonade and some of the other sugar-free flavors, which eliminates one health risk.)
In addition to Kool-Aid balls, Boghosian's menu also includes deep-fried Klondike bars, deep-fried frog legs, and deep-fried Thin Mints. If it isn't deep-fried, it's probably not food.