Fair season

Many of the country fairs are here and everyone loves to go to the fair.

With so many different food vendors - what is your favorite fair food?


What about some funnel cakes -

3 eggs, beaten
2 cups milk
1/4 cup granulated sugar
4 cups flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt

To beaten eggs, add milk and sugar.

In separate bowl sift dry ingredients. Add to egg mixture, beating until smooth.

Heat oil to 375° and pour batter into hot fat through a regular household funnel. Control the flow of batter by holding your finger over the bottom of the funnel. Make patterns, designs, swirls or whatever with the stream of batter as it flows into the hot fat. When "cakes" are golden brown, drain, sprinkle with confectioners' sugar and serve warm.

Salt Water Taffy

* 2 cups sugar
* 1 1/2 cups water
* 1 cup white corn syrup
* 1 teaspoon salt
* 1/2 teaspoon glycerin (can be purchased at a ********)
* Flavoring extract:
* 1 teaspoon peppermint oil extract = Peppermint Taffy
* 1 teaspoon vanilla extract = Vanilla Taffy
* 1 teaspoon banana extract = Banana Taffy
* 7 drops food coloring
* 2 tablespoons butter



* Mix sugar, water, corn syrup, salt, and glycerin in a heavy saucepan. Bring to a boil and cook to a temperature of 258 degrees F.
* Remove from heat and let stand for two to three minutes. Then add flavor extract, color and butter and stir vigorously until butter is melted. Pour into buttered cookie sheet.
* Cool until lukewarm taffy can be handled.
* Begin to stretch and fold over and over until taffy turns paler in color, about 10 minutes. You may find this easier to do with a small amount of butter or oil on your hands.
* Roll taffy into long rope. Cut into individual pieces and wrap in wax paper.

Deep Fried Cheese Curds

Vegetable oil (for frying)*
1 egg, beaten
1 tablespoon vegetable oil
1 cup milk or beer
1 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1 teaspoon baking powder
1 (9-ounce) package fresh cheese curds, room temperature

* Use enough vegetable oil to completely cover cheese curds while frying.


In a deep fryer or large pot, heat vegetable oil (375 degrees to 385 degrees
F.).

In a medium bowl, combine egg, 1 tablespoon vegetable oil, and milk or beer
until well blended. Add flour, sugar, salt, and baking powder; mix until
smooth. Drop cheese curds in batter. Using a spoon, turn cheese curds to
coat thoroughly.

A few at a time, drop the coated curds into the hot oil; fry approximately 1
minute or until brown and puffed, turning to coat all sides (do not
overcook, or the cheese curds will begin to melt and ooze through the
coating. Remove from hot oil and drain on paper towels. Allow fried cheese
curds to cool a couple of minutes before eating.

Deep-Fried Clams

4 cups shucked clams
1/2 cup milk
1/2 cup cold water
1/2 teaspoon salt
3/4 cup finely ground yellow corn flour
1/3 cup all-purpose flour
1/4 teaspoon onion powder
Salt and pepper, to taste
Cooking oil

Rinse then drain clams.
Mix together milk, cold water and salt into a large bowl before adding clams.
Refrigerate for several hours.
Into a deep-fryer or a large casserole, preheat some cooking oil to 365°F [185°C].
Well mix together all-purpose flour, fine corn flour and onion powder into a shallow dish.
Drain clams briefly before dipping in mixture.
Deep-fry coated clams, a few at a time, into hot oil until golden brown but not crisp.
Do not add too many at once because as it would lower the temperature too quickly.
Drain onto clean paper towels; season at once with salt and pepper, while still hot.
Serve immediately, really hot.

Easy Churros

•RHODES brand Dinner Rolls, thawed but still cold
•4 cups canola oil
•1 cup sugar
•1 teaspoon cinnamon



1.Roll each roll into a thin 26-inch-long rope.
2.Roll each end in opposite directions three or four times.
3.Pick up each end and pinch together.
4.The churro will twist together.
5.Heat oil in a deep skillet to 350°.
6.Place churros in oil and fry about 2 minutes or until light golden brown.
7.Remove from oil and drain on paper towels.
8.Combine sugar and cinnamon in a one gallon resealable bag and shake until well combined.
9.Place warm churros, one at a time, in bag and shake until well coated

Deep-Fried Twinkies

6 Twinkies
Popsicle sticks
4 cups vegetable oil
Flour for dusting
1 cup milk
2 tablespoons vinegar
1 Tablespoon oil
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt



1. Chill or freeze Twinkies for several hours or overnight.
2. Heat 4 cups vegetable oil in deep fryer to about 375 degrees.
3. Mix together milk, vinegar and oil.
4. In another bowl, blend flour, baking powder and salt.
5. Whisk wet ingredients into dry and continue mixing until smooth.
Refrigerate while oil heats.
6. Push stick into Twinkie lengthwise, leaving about 2 inches to use as
a handle, dust with flour and dip into the batter. Rotate Twinkie until
batter covers entire cake.
7. Place carefully in hot oil. The Twinkie will float, so hold it under
with a utensil to ensure even browning. It should turn golden in 3 to 4
minutes. Depending on the size of your deep fryer, you might be able to
fry only one at a time, two at the most.
8. Remove Twinkie to paper towel and let drain. Remove stick and allow
Twinkie to sit for about 5 minutes before serving.

Deep Fried Cheesy Risotto-on-a-Stick

3 T butter
1 ea yellow onion (fine dice)
1# arborio rice
2T chopped garlic
1c white wine
3 to 4 c boiling water
2 # smoked mozzarella (small dice)
1 c grated parmesan
2 T chopped Italian parsley
1 T chopped chives
to taste salt and pepper
2 c flour
2 ea eggs
2 c milk
4 to 6 panko Japanese style bread crumbs

Sauté onions in butter on medium low heat in medium sauce pan until onions are translucent. Add rice stirring for 3-5 minutes until rice is slightly toasted. Add garlic. Cook with rice for 1-2 minutes. Add wine, cook stirring until wine is absorbed. Add water ½ c. at a time. Keep adding water until rice is cooked through. Rely on texture rather than amount of water.
Spread on cookie pan. Cool.
Mix chilled rice with cheeses, herbs, salt and pepper. Form mixture around candy apple stick. Dust each with flour, dip in egg wash and roll in bread crumbs. Deep fry in 350 degree vegetable oil, until golden brown. Serve with Jakeeno's famous red sauce.

DEEP FRIED MARS BARS

1 cup sifted flour
1 teaspoon salt
3/4 cup cold water
1/4 teaspoon baking powder
4 Mars or other caramel covered candy bars
Shortening or oil for frying

Mix flour, salt, and water until smooth, cover, and let stand at room temperature 20 to 30 minutes. Stir baking powder into batter. Place shortening or oil in a deep fat fryer, insert thermometer, and begin heating over high heat. Dip candy bars into batter, allowing excess to drain off. Fry at 375* F. until golden and crisp. Drain on paper toweling.

VERSION 2 OF DEEP FRIED MARS BARS

1 cup plain flour
1/2 cup cornflour
1 pinch baking soda
Milk or beer

Chill chocolate bars by keeping in the fridge, but don't freeze it. Mix flours and baking soda. Add milk (traditional) or beer (which gives a lighter result) until you get a batter with consistency of thin cream. Insert popsicle stick halfway into candy. Coat completely in batter. Carefully lower into hot oil and fry until golden brown.

DEEP FRIED SNICKERS

Snickers candy bars
Funnel cake mix
Oil for deep frying

Push popsicle sticks into Snickers bar from the bottom about half way up. Freeze Snickers until frozen solid. Dip frozen Snickers into batter. Fry in hot oil until golden brown (just a few minutes). Remove from oil and drain. Top with powdered sugar or caramel sauce if desired.

FRIED PICKLES

Take whole pickles and quarter them. Combine cornmeal and flour in plate. Beat egg and milk in bowl. Dip pickle in egg mixture then in flour mixture. Put in hot oil. Fry 3 -5 minutes. Dip in Ranch dressing.

BUNUELOS
MAKES 3 DOZEN

6 cups vegetable oil, for frying
1 ¼ cup flour
½ cup cornstarch
1 ½ teaspoons baking powder
¼ teaspoon cinnamon
¼ teaspoon salt
1 tub (7.5 oz.) farmers cheese
6 tablespoons unsalted butter, room temp
2 eggs
1/3 to ½ cup sugar
5 teaspoons cinnamon/sugar mix

Heat oil to 375* F. Heat oven to 200* F. Whisk dry ingredients. Beat cheese, eggs and butter; stir in flour mixture making a soft dough. Roll rounded teaspoonfuls into balls. Deep fry for 3 to 4 minutes until lightly browned. Drain. Roll in cinnamon/sugar mixture. Serve slightly warm.

SWEET & SOUR CHICKEN BALLS

Cooked, cubed chicken

BATTER:
1 c. flour
4 t. baking powder
½ t. salt
1 t. sugar
Dash pepper
¾ c. water
1 egg

Sift dry ingredients. Add water and egg. Combine. Coat cooked chicken cube. Deep fry for 5 minutes at 350* F. or until golden brown.

Boil chicken breasts until tender with salt, pepper and onion. Cut into cubes. (any leftover chicken will do)

SWEET & SOUR SAUCE:
2/3 c. water
1 c. sugar
1/3 c. white vinegar
1/3 c. ketchup
2 T. cornstarch
Cold water

Combine sugar, water and vinegar in saucepan over low-medium heat until sugar dissolves. Whisk in ketchup and then whisk in cornstarch mixed with cold water. Bring to low boil until thickened. Add pineapple tidbits, if desired.

CRISPY CHICKEN STRIPS

3/4 lb. boneless skinless chicken breasts
1/2 c. mashed potato flakes
1/2 c. seasoned bread crumbs
Egg substitute equivalent to 1 egg or 1 egg
2 T. olive or vegetable oil

Flatten chicken to 1/2-inch thickness; cut into 1-inch strips. In shallow bowl, combine potato flakes and bread crumbs. Dip chicken in egg substitute, then in potato mixture. In a skillet, cook chicken in oil for 4-5 minutes or until golden.

Sweet and Hot Mustard Sauce

Yield: 2 Cups

1/2 cup dry mustard
1/2 teaspoon salt
3/4 cup cider vinegar
3/4 cup corn syrup - light or dark - it doesn?t matter
1/2 cup packed light brown sugar
1 teaspoon caraway seed, crushed (optional)
3 eggs

In medium saucepan stir mustard and salt. With wire whisk or fork gradually stir in enough vinegar to make a smooth paste. Stir in remaining vinegar, corn syrup, brown sugar and caraway seed. Add eggs one at a time, whisking until blended.
Stirring constantly, cook over medium heat until mixture thickens, about 10 minutes. Do not boil.
Pour into 1/2-pint jars; cover.
Refrigerate at least 24 hours before serving.

Honey Mustard Sauce

3/4 cup Dijon mustard
1/4 cup vegetable oil
1/4 cups honey
2 Tbsp dry mustard

In a 1-quart saucepan, heat prepared mustard, oil, honey, and dry
mustard just until boiling, stirring constantly.

Remove from heat; cool and spoon mustard into jars or crocks. Seal and
store in the refrigerator.

Fried Pork Tenderloin Sandwich


1 pork tenderloin (cut into 3/4 inch slices)
saltine crackers, made into meal (use a blender or processor)
1 cup water
1 tablespoon bouillon
oil (for frying)
4 hamburger buns


1. Cut the pork tenderloin into 3/4 inch slices.
2. Pound the slices until each is about 1/4 inch thick.
3. Place the cracker meal in a dish
4. In a second dish, pour in the water and stir in the bouillion.
5. Dip each slice in the bouillion water and then in the cracker meal.
6. Coat well.
7. Deep fry at 375 until golden brown.
8. (Pan frying works equally well).
9. Drain.
10. Serve on a hamburger bun with your choice of condiments.

Tropfkrapfen (Drop Doughnuts)

1/4 cup butter, softened
1 cup sugar
2 large egg yolks, Beaten
1 large egg, Beaten
4 cups unbleached flour
2 teaspoons baking powder
1/4 teaspoon nutmeg
1/2 teaspoon baking soda
3/4 cup buttermilk or sour milk
confectioners' sugar


1. Cream the butter and sugar.
2. Stir in egg yolks and whole egg; blend.
3. In a separate bowl, sift all dry ingredients except the confectioners' sugar; add to creamed mixture, alternating with buttermilk.
4. Stir to mix all ingredients.
5. Cook by dropping spoonsfuls of dough into 375 degree F deep fat.
6. Fry a few at a time, to keep fat temperature constant.
7. Turn to brown on all sides.
8. Drain on paper towels; sprinkle with confectioners' sugar.

Fried Pineapple Rings

1 large egg
1/4 cup flour
pineapple rings

Beat egg well; mix in flour, making a thick paste. Dip pineapple in the batter; fry in hot oil. Serve these fried pineapple rings with ham, pork chops, or roast pork.

Hot and Spicy Pineapple Fritters

2 cups fresh pineapple, cut in chunks
1/2 habanero chile pepper or 1 jalapeno pepper, seeded and finely minced
5 chives, finely minced
1 onion, minced
2 cloves garlic, mashed & minced
8 green onions, minced
1/2 teaspoon turmeric
1 1/4 cups flour
1/2 cup milk, or more
1/2 cup vegetable oil, for frying
2 eggs, beaten
salt and pepper

Mix first seven ingredients; set aside.
Combine flour, milk, eggs, and salt and pepper together and beat well with an electric mixer. Cover and refrigerate for about 4 hours. After 4 hours, combine fruit with batter.
Heat the vegetable oil in a deep skillet.

Drop batter in by spoonfuls and fry for about 5 minutes, or until they are golden brown. Remove fritters and drain on paper towels. Serve cold, garnished with pineapple chunks or rings, if desired.
Serves 6.

Chicken and Bacon Bites

4 boneless chicken breast halves, skin removed, cut in 1-inch chunks, about 9 chunks each, or use more chicken if small
12 slices bacon, cut crosswise into thirds
1 egg
1 cup milk
1/2 cup water
1 cup flour
1 tablespoon cornstarch
1 tablespoon sugar
2 teaspoons salt
1 1/2 teaspoons baking powder
oil for deep frying
,
Apricot Sauce:
1 cup apricot preserves
1 teaspoon soy sauce
2 tablespoons rice wine vinegar

Wrap each piece of chicken in a bacon piece and secure with a toothpick. In a bowl, combine egg, milk and water. Add flour, cornstarch, sugar, salt and baking powder, stirring to make a smooth batter.

Heat oil in the deep fryer to 370°. Dip each bacon-wrapped piece of chicken into batter. Fry in batches until crispy and golden, about 3 minutes. Check a piece in the first batch to make sure the chicken is cooked through and adjust time as necessary. Transfer chicken bites to paper towels to drain. If necessary, keep warm on a cookie sheet in a warming drawer or 200° oven. Serve hot with Apricot Sauce or your own favorite dipping sauce. See more below.
For Apricot Sauce:
Mix together apricot sauce ingredients in a small saucepan. Bring to a simmer. Serve warm with the chicken pieces. Makes 1 cup.

Deep Fried Chitterlings

2 pounds chitterlings
1 egg, lightly beaten
1 tablespoon water
fine cracker crumbs
oil for deep frying

Clean and Prepare chitterlings:
Wash chitterlings 3 or 4 times and place in a large kettle with 4 or 5 cups of water with 1 or 2 chopped onions, 2 bay leaves, 2 teaspoons salt, 1/4 teaspoon pepper, 2 cloves minced garlic, and other seasonings as desired.
Simmer for 2 hours or until chitterlings are tender.
Beat egg with 1 tablespoon water.
Cut boiled chitterlings into pieces about the size of oysters. Dip each piece into egg mixture then roll in crumbs. Fry in oil at about 370° until golden brown. Serves 6.

Onion Flowers

5 med onions
4 cups flour
5 tsp baking powder
2 Tbsp paprika
1 tsp garlic powder
2 tsp greek seasoning
1 tsp salt
1 tsp black pepper
3 eggs
1 1/2 cup milk
oil for deep frying

Cut off and discard the top half inch of the onions. Peel them but do
not cut off the root end. Place each onion, root end up, on a cutting
board. With a sharp, pointed knife, make vertical cuts all around the
onion about a quarter inch apart.

Start the cut a quarter inch from the root for small onions or a half
inch from the root for very large ones. Make sure the knife goes into
the center of the onion.
Place all the onions in a large bowl of cold water, add ice cubes, cover
and refrigerate several hours or overnight. The onions will open up
like mums. Drain upside-down when ready to proceed. In a large bowl,
mix together thoroughly the flour, baking powder and spices. In another
bowl, beat together the eggs and milk.

Dip the onions one by one into the egg mixture, opening the petals with
your fingers; let the excess drip off, and place in flour. Work the
flour mixture into the center gently with fingertips. Shake off excess
flour and repeat egg dip and flouring, shaking off the excess
thoroughly.

Half fill a deep fryer or large, deep, heavy pot with oil.

Heat the oil to 360F or until a small piece of dry bread turns deep gold
in 15 seconds. Fry the onions without crowding them (one at a time for
large ones) keeping them submerged with a spatula or by placing the
frying basket on top of them. Plunge them in root end up and turn them
over once.

To serve at once, fry large onions for about six or seven minutes, small
ones for five minutes, or until deep gold. Drain upside down on paper
towels; then invert on a serving plate. Keep warm in a low oven while
frying the others. Remove the centers of large onions with a very sharp
knife. Small onions may be left whole or the center can be scooped out
with a melon-ball cutter. If serving the next day, fry the onions until
pale gold; do not fry completely. Let cool. When ready to serve,
reheat the oil to 380F and fry the onions just long enough to heat and
brown, about 15 seconds. Drain and serve. To get the same taste
without making mums, simply cut onions vertically to make "petals" or
crosswise and separate into rings. This can be done ahead and the petals
or rings kept in ice water. Egg, flour and fry as above.




Awesome Blossom Sauce/Dip

Servings: 6
Ingredients:
8 oz sour cream
8 oz salsa
8 oz softened cream cheese
garlic to taste
salt to taste

Mix and put in refrigerator to thicken for a day. Enjoy!