News
Alicia's activity angle
Alicia Wicklund
06/26/2012
Fairs and summer celebrations across the state churn out some of summer’s most cravable finger-licking eats.
When I think of these festivities, I think of anything from dunkable, to deep-fried to on-a-stick – not some of your most healthiest choices, but are definitely a treat.
It amazes me what cooks can stir up. Anything from green apples with homemade caramel sauce, whipped topping, nuts and a cherry, to cheese curds, to deep fried green tomatoes. Not to mention the size of the kitchen they work in.
At county fairs back where I grew up, OOf-da tacos and elephant ears were a huge hit. It’s to my understanding that in Bottineau County they are called Indian tacos. That’s one food stand I had to make a stop at, even if I didn’t get to any others.
It’s basically fried bread dough, but when all the ingredients come together, taco meat, shredded cheese, lettuce, tomatoes, onions, black olives and salsa, it makes for a mouth watering once-at-a-fair-time experience.
Some similar fair recipes can be made at home and it can be fair time, anytime! Check out the following:
Pizza on a stick
8 oz. Italian turkey sausage links
2 cups whole fresh mushrooms
2 cups cherry tomatoes
1 medium onion, cut into 1-inch pieces
1 large green pepper, cut into 1-inch pieces
30 slices turkey pepperoni (2 oz.)
1 tube (13.8 oz.) refrigerated pizza crust
1-1/2 cups (6 oz.) shredded mozzarella cheese
1-1/4 cups pizza sauce, warmed
In a large skillet, cook sausage over medium heat until no longer pink; drain. When cool enough to handle, cut sausage into 20 pieces. On 10 metal or soaked wooden skewers, alternately thread the sausage, vegetables and pepperoni.
Unroll the pizza dough onto a lightly floured surface; cut widthwise into 1-in.-wide strips. Starting at the pointed end of a prepared skewer, pierce skewer through one end of dough strip and press dough against last ingredients on the skewer. Spiral-wrap dough strip around skewer, allowing vegetables and meats to peek through. Wrap the remaining end of dough strip around skewer above the first ingredient. Repeat with remaining dough strips and prepared skewers.
Arrange kabobs on a baking sheet coated with cooking spray. Bake at 400°F for about 10-12 minutes or until vegetables are tender and pizza crust is golden. Immediately sprinkle with cheese. Serve with pizza sauce.
Deep-fried candy bars on a stick
1-1/2 cups all-purpose flour
4-1/2 tsp. baking powder
1 Tbsp. each, sugar and brown sugar
1/8 tsp. salt
1/8 tsp. ground cinnamon
1 egg
½ cup water
½ cup milk
¼ tsp. vanilla extract
24 fun-size Snickers and/or Milky Way candy bars, frozen
Oil for deep-fat frying
Wooden skewers
Confectioners’ sugar, optional
In a small bowl, combine the first six ingredients. In another bowl, whisk the egg, water, milk and vanilla; add to dry ingredients just until moistened. Dip candy bars into batter.
In an electric skillet or deep fryer, heat oil to 375°F. Drop candy bars, a few at a time, into hot oil. Fry until golden brown, about 30 seconds on each side. Drain on paper towels. Insert skewers into bars; dust with confectioners’ sugar if desired.
Corn Dogs
½ cup yellow cornmeal
1 cup all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
1 Tbsp. sugar
1 cup evaporated milk
1 egg, lightly beaten
¼ tsp. paprika
½ tsp. ground mustard
Dash of pepper
10 to 16 hot dogs
Oil for deep-fat frying
In a large bowl, mix cornmeal, flour, baking powder, salt, sugar, milk, egg, paprika, mustard and pepper. Pour mixture into tall glass.
Skewer hot dogs with wooden skewers; dip in mixture. Deep-fry at 375°F until golden brown (about 2 minutes). Drain on paper towels.
Funnel Cakes
2 eggs
1 cup milk
1 cup water
½ tsp. vanilla extract
3 cups all-purpose flour
¼ cup sugar
1 Tbsp. baking powder
¼ tsp. salt
Oil for deep-fat frying
Confectioners’ sugar
In a large bowl, beat eggs. Add milk, water and vanilla until well blended. Combine flour, sugar, baking powder and salt; beat into egg mixture until smooth. In an electric skillet or deep-fat fryer, heat oil to 375°F.
Cover the bottom of a funnel spout with your finger; ladle ½ cup of batter into the funnel. Holding the funnel several inches above the skillet, release your finger and move the funnel in a spiral motion until all the batter is released (scraping with a rubber spatula if needed).
Fry for 2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners’ sugar and serve warm.
Recipes courtesy of Taste of Home Best of Summer Recipes.