For the past few months I have, when I run out of real food, tried various mixtures of Flour, Salt, Baking Soda, and Water sometimes incorporating eggs, or butter, or shortening, or the desperate tears I cry when I know something is likely to turn out terrible but I can’t stop myself. When I have stirred, kneaded, beaten, or flogged this mixture into a dough/batter/slightly gelatinous mess depending on what the recipe dictates I drop/pour it all into 350 degree oil to fry it up. I watch, patiently, as it browns and crisps before taking it out, draining it, and sprinkling it with sugar.
Up until now, the only part I liked was the sugar.
Mix the following together
1 cup flour
3/4 cups water
1/4 teaspoon salt
1/4 teaspoon baking powder
These should make a thickish batter, similar to that of pancakes.
Heat up your canola oil to 350 degrees. I have a candy/fat thermometer from my grandmother that I find very helpful for this particular purpose because I am forever too impatient to let oil heat properly but this helps me to see just how soon I’ll be able to splash things into the pan. I also do my frying in a cast-iron skillet, also my grandmother’s, because there are few ways to get a better finish on the inside of one of those puppies than just heating it up and soaking it in oil.
I used a ladle and just dribbled in it in crazy patterns, and they turned out pretty fantastic like that.
Using a slotted spoon or something of that nature, take the whole mess and flip it over unless you’re doing it in something where the entirety is covered all at once by the oil. In which case, you need not flip and have no fear of soaking yourself in frighteningly hot fat. I found the use of a second spoon helpful for preventing the thing – I suppose it’s a type of bread? – from landing in the oil and instead being gently lowered for the other side to brown and crisp up properly.
When both sides are done to your satisfaction, take it out of the oil and place it on some paper towels if you have them. If you don’t, don’t worry greatly about it. I certainly don’t. Sprinkle with sugar, I used regular granulated but suspect that powdered would cling better. Oh well, you can always mop up the extra with the bread as you break of bits and pieces of it. This is really quite easy and fun to make, not to mention cheap!
I also pretended to bake a toddler sweater today.



