I may be a little bit obsessed with food. I belong to a book club, and the first time I chose a book for the group to read, I chose Julie and Julia
. No big deal, you might say, it’s a good book. But. When the book club meeting came around to discuss Julie & Julia, what do you think I did?
I decided to host a Julia-would-be-proud brunch
, featuring not one, but THREE of Julia’s recipes. It was very successful, memorable, and delicious. I suppose I’m always thinking about food…
This recipe I prepared for two reasons, of which the book club is one. But more about that later.
The reason I wanted to present this recipe here is to give a shameless plug to my friend Nicole’s (of For the Love of Food)
Fabulous Monthly Food Blog Event: Taste & Create
*If you STILL haven’t heard of Taste & Create
? It’s the best monthly food blog event around, in which bloggers are paired up and must create a dish from their partner’s blog. It is fun, can expand your cooking horizons, and can be as challenging as you make it. If you haven’t yet participated, what are you waiting for??*
Many of us here at Our Krazy Kitchen have participated in Taste & Create and had loads of fun discovering new recipes, trying new foods, learning new techniques. If you’d like to learn how YOU can participate, please read How it works And join us!
And now back to my story. When it came time to choose my next book for book club, the choice wasn’t because of any kind of food-related notion. I chose it because my dad told me Water for Elephants
is one of the best books he’s ever read. And that was enough for me. Naturally, then, the book club meeting needed to have a theme. And the theme for the book club meeting? Well, Water for Elephants
is largely about a circus. It is indeed a great book, so engaging and interesting and well-researched, it really makes you feel like you’re part of the circus. There you have it.
I loved this book, and when it occurred to me that I had an excuse to make carnival/circus food, I loved it even more. This is going to be fun!
I took one small leap: I made the batter ahead of time, refrigerated it overnight and then transported it an hour to make the cakes at my friend’s house so they were nice and fresh and warm. (It works for crepes, why not funnel cakes?)
The good news is, the funnel cake batter worked fine being made ahead of time! The only issue I ran into was that I had chosen a funnel with a hole that was too small–next time I will use a bigger funnel. But the cakes turned out great, and ended up cooking about 2 minutes total. I made a double batch, so I did need to add more oil in the middle of cooking (and then wait for it to heat up), but no big deal.
Jenny helped me, and sprinkled half of the cakes with powdered sugar, half with cinnamon sugar. Lovely! Served with Caramel Corn
(if you read the book, you’ll know why it HAD to be lemonade
2/3 cup milk
2 Tablespoons sugar
1 1/4 cup flour
1/4 teaspoon salt
1 teaspoon baking powder
1/3 cup water
powdered sugar or cinnamon sugar for topping
- In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it’s perfect.
- Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth. (I tried to mix this by hand, but ended up pulling out my mixer to get the batter smooth).
- Using a funnel, drop into hot oil working from center outwards in a web pattern. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.)
- Cook for about 2-3 minutes, turning occasionally, remove from the oil when golden brown and crispy.
- Sprinkle with powdered sugar or cinnamon sugar and serve.