Heck yeah, wash it down with a Clorox Disinfecting Wipe.
Because these are almost certainly the end times we're living in, this is a video of Jonathan Marcus deep-frying a ball of water. How did he do it? By encapsulating the water in a thin gelatinous membrane of calcium alginate (a "staple of molecular gastronomy"). Mmmm, calcium alginate. Still, it's not really deep-frying water if the water is in something else, is it? Because I deep-fried a handful of bath beads when I was in college and told my roommate they were deep-fried gumdrops. You should have seen the look on his face when he bit into one! *shivers* That cold, murderous look.
Hit the jump for the video of "the blandest fried thing I've ever tasted." Shocking.
Thanks to JR, who just deep-fried air, so there.