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Food Court 8-14

Published: Wednesday, Aug. 13, 2014 11:00 a.m. CST

If you don’t make it out to the fair for those special treats, here are some recipes where you can make your own.

Funnel Cakes

3 2/3 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

3 eggs

1/4 cup sugar

2 cups milk

Vegetable oil for frying

2 tablespoons powdered sugar or as needed

Mix together 1 3/4 cup flour, baking powder and salt in a bowl. Whisk together eggs, sugar and milk in a large bowl. Add flour mixture and beat until smooth. Continue to add remaining flour using only enough to achieve desired consistency. Batter needs to be thin enough to run through a funnel, with no lumps. Pour oil to a depth of 1 inch in a heavy bottom skillet, preferable cast iron. Heat to 375°. Fry until browned and drain on paper towels. Cover with powdered sugar shaken over all.

Elephant Ears

3/4 cup milk

3 tablespoons shortening

1/4 cup sugar

1/2 teaspoon salt

1 tablespoon active dry yeast

2 cups flour

Vegetable oil for frying

1 1/2 tablespoons cinnamon

In a small saucepan over medium heat, combine milk, shortening, 1 tablespoon sugar and salt. Heat until shortening melts and sugar dissolves. Remove from heat and let cool to lukewarm, 110°. Sprinkle in yeast and let sit until foamy, about 2 minutes. Transfer mixture to a large bowl, and stir in enough flour to make dough. Kneed dough on a lightly floured surface until smooth. Transfer to an oiled bowl, and turn dough so it’s oiled all over, cover and let rise at room temperature until doubled in volume, about 30 minutes. Pour oil to a depth of 1 inch in a deep heavy skillet preferable cast iron. Divide dough into 15 2-inch balls and roll each ball into 1/8-inch thickness on a lightly floured surface. Carefully lower sheets into hot oil, one at a time. Fry 1 minute per side or until puffed and golden turning with tongs. Drain on paper towels. Combine cinnamon and sugar. Sprinkle over warm elephant ears.

Fried Cheese Curds

Vegetable oil for frying

1 cup flour

1/2 teaspoon salt

1/4 cup milk

2 eggs

3/4 cup beer (half of a 12-ounce can)

2 pounds cheese curds, broken apart

Keep curds cold until ready to dip and fry. Pour oil to a depth of 3 inches in a large heavy pot, preferably cast iron. Heat to 375°. Whisk together flour, salt, milk, eggs and beer to form a smooth, rather thin batter. Working in batches of 6 to 8, put curds in batter and stir to coat. Remove with a small wire mesh strainer or a slotted spoon, shaking curds to remove excess batter. Fry curds until golden brown, 1 to 2 minutes. Remove from oil with a slotted spoon. Drain on paper towel. Serve hot.

Corn Dogs

1 cup yellow cornmeal

1 cup flour

1/4 cup sugar

4 teaspoons baking powder

1/4 teaspoon salt

1/8 teaspoon black pepper

1 egg

1 cup milk

Vegetable oil for frying

16 beef hot dogs

16 wooden skewers

In a bowl, combine cornmeal, flour, sugar, baking powder, salt and pepper. Stir in egg, and milk. If batter gets too thick for dipping add 2 to 3 more tablespoons milk. Pour oil to a depth of 1 1/2 to 3 inches in a deep heavy bottomed skillet or cast iron skillet. Pat hot dogs dry, and then insert a wooden skewer a little more than halfway into each hot dog. Dip hot dogs in batter and twirl until well coated. Working in batches of 2 submerge hot dogs in hot oil, fry until batter is lightly browned, about 3 minutes. Drain on paper towels.

If you need to reach me, you can email me at judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356.

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