Deep-frying Agar Agar?

[localherbavore]

I got an idea while walking yesterday dreaming about spring and I would like to know how I can make red wine a semi-solid that will hold up in a deep frier (it will not have direct contact but clse enough). I have agar agar in my cabinet and before I set off on uncharted culinary territory I would like a guide. Is it possible and what technique would I use to make red wine "balls"?

[Tri2Cook]

I don't think agar would survive a journey into the deep fryer unless it's really quick. It's somewhat heat stable but not at those temps. Even if it did, I think you would have to instantly pop it in your mouth straight from the fryer. Once the agar began to melt, your breading wouldn't last long. Maybe you could try something with gellan.

[begpie]

gellan can take up to 90 celsius heating,why not try with metil.

[mkayahara]

gellan can take up to 90 celsius heating,why not try with metil.

←

I thought gellan could go a lot hotter than 90C, since gellan is what Wylie Dufresne uses (or used, anyway) for his deep-fried mayonnaise. Did you mean to type "agar"?

As for the OP's question about forming red wine balls, I'd think the easiest way would be to dissolve the gellan into the base, then portion it into spherical molds and let it set. Then you can release them from the molds, batter and deep fry.

[localherbavore]

So far awesome responses, thank you all. I just want to maintain the integrity of flavor in a syrah but change its texture and appearance. It would only be submerged in fat for 90 to 115 seconds.

[begpie]

http://www.texturaselbulli.com/_new/ENG/gellan_01.html

[localherbavore]

Thank you for the website! I will definiatly try it!