Food / 4 min read
Deep-fried Sprunk and the county fair that made it a food group
Batter, hot oil and a can of lime soda. Somewhere in rural Leonida this is lunch.
Nobody remembers who first dropped Sprunk batter into a fryer, but everybody at the county fair has an opinion about the right temperature. The stall that does it best sits between the airboat rides and a man selling alligator jerky out of a cooler, and the line starts before the fair opens.
The recipe is simple. Sprunk goes into the batter, the batter goes into the oil, and a can of Sprunk goes into your other hand to put the fire out. Locals call it a balanced meal.
It's green on the inside. That's how you know it's healthy.
Official position
The Sprunk Company does not endorse frying our product. We do, however, sponsor the stall, the fryer, the oil, the banner and the ambulance parked behind it.
Sprunk Stories is published by The Sprunk Company, Tudor, Alderney. Everything here is true in the sense that we wrote it down.
