I would eat that in a heartbeat (which would probably be my last). Grilled cheese sandwich + hot, creamy tomato soup = hell yes please.
I just told our 10 year old daughter about this. Now, this particular child is the one we had to hide the Country Crock from, because we would catch her eating it. Thankfully, after I told her about this, she made a yuck face. So I’m happy she won’t be trying it. 
Serve it over a salad of fresh pea shoots and supremed key limes with a sorghum syrup vianaigrette.
Actually, this trend of battering and frying random bizarre things didn’t originate in the U.S. at all. It originated in the fish and chips shops of Scotland. There it’s more of a year-round thing. In the U.S. it’s mostly confined to things like state fairs and such:
Well, I live in the Dallas area. And based on my current cholesterol level and BMI, I calculate that the effect of eating a serving of these on my current life expectancy would be … let’s see, carry the nine … Crap! That has me dying sometime last week. So I guess I’d better not.
Chicken Kiev? It’s a chicken breast, wrapped around a stick of butter, and deep fried. MMM good!
When my band played at a county fair last winter, a bunch of us entertainers had a “deep-fried food tasting party”
We got several different unusual deep fried foods and checked them out. On the menu was:
Twinkies
Snickers bar
Avocado
Oreos
pickles
…and some others I can’t quite remember.
My favorite was the avocado. Everything else (except the pickle) was too sweet. The pickle was just vile.
It wasn’t until I was almost out of college that I found out that Chicken Cordon Bleu is not deep fried. “Hey! What gives? This chicken breast is all light and flaky and delicious! Not like mom’s Chicken cordon bleu.” But to be honest, I like her cordon bleu, too.
The deep fried pickles at The Penguin in Charlotte, NC are to die for. The trick is to use slices. I’ve had deep fried spears and they aren’t that good. I can imagine whole pickles deep fried being pretty gross.