Does anyone have any of the "fair food" recipes? Such as elephant ears, funnel cakes, cheesecake ona stick etc

My fiance lives for the summers when he can get fair food and amusement park foods. He loves all of it, right down to the fried dill pickle. I am looking for any kind of fair food and amusement park food recipes. Any recipes that the vendors make. He loves the elephant ears, funnel cakes, deep fried twinkies, cheesecake on a stick, philly cheese steak, anything would help. I want to be able to make his fair food for him all year round. Thanks to anyone who helps~

Does anyone have any of the "fair food" recipes? Such as elephant ears, funnel cakes, cheesecake ona stick etc
Have you heard of Deep-Fried Oreo's? Check out the recipe on this site -- http://www.wchstv.com/gmarecipes/deepfri...





County Fair Turkey Legs recipe and picture here - http://www.foodnetwork.com/food/recipes/...





Homemake Pierogies here -- http://pittsburgh.about.com/od/recipes/r...





Lots of recipes here


http://www.thatsmyhome.com/mainstreet/st...


http://journals.aol.com/pussssinboots/Fa...





Good Luck %26amp; Happy Eating! ~-~
Reply:Thanks!. You got me copying some of those recipes also. Yumm! Report It

Reply:heat oil to deep fry in drizzle in pancake mix put on plate sprinkle with powdered sugar





quick and easy funnel cakes and taste the same
Reply:how about hot waffles and ice-cream, Get leggo eggo frozen waffles, powder sugar, and vinalla choc and strawberry icecream party ice cream, bars, you get it at your grocerys freezer, and first of all toast the waffles, and on one side put the ice cream in, put the top waffle on and sprinkle powder sugar on top
Reply:Elephant Ears (Funnel Cakes)


3 large eggs





2 1/4 C. milk





1/2 t. pure lemon extract





4 C. flour





1 C. light brown sugar





1 T. baking powder





1/2 t. salt





Oil for frying





Cinnamon powdered sugar for dusting





Preheat the oil to 375 degrees F.





In a mixing bowl, whisk the eggs, milk, and lemon. Whisk well. Sift the flour, sugar, baking powder, and salt together. Fold the flour mixture into the egg mixture. Stir until smooth.





Hold your finger over the funnel opening, fill with 3/4 cup of the filling. Place your hand over the oil and carefully remove your finger. Scribble and crisscross the filling into the hot oil.





Fry until golden on both sides. Remove from the oil and drain on paper towels. Dust with cinnamon sugar mix. Repeat the process until all of the batter is used.





Deep-Fried Twinkies Ingredients





For Twinkies:





• 6 Twinkies


• Popsicle sticks


• 4 cups vegetable oil


• Flour for dusting








For batter:





•1 cup milk


• 2 tablespoons vinegar


• 1 Tablespoon oil


• 1 cup flour


• 1 teaspoon baking powder


• 1/2 teaspoon salt





Twinkie Directions





1. Chill or freeze Twinkies for several hours or overnight.





2. Heat 4 cups vegetable oil in deep fryer to about 375 degrees.








Batter Directions





1. Mix together milk, vinegar and oil. 2. In another bowl, blend flour, baking powder and salt. 3. Whisk wet ingredients into dry and continue mixing until smooth. 4. Refrigerate while oil heats. 5. Push stick into Twinkie lengthwise, leaving about 2 inches to use as a handle, dust with flour and dip into the batter. 6. 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. 8. It should turn golden in 3 to 4 minutes. 9. Depending on the size of your deep fryer, you might be able to fry only one at a time, two at the most. 10. Remove Twinkie to paper towel and let drain. Remove stick and allow Twinkie to sit for about 5 minutes before serving.





Makes 6.





DEEP FRIED DILL PICKLES








1 cup all-purpose flour


1/4 cup cornstarch


1 tsp. baking powder


1/4 tsp. salt


1 cup ice water


1 egg yolk


2 tablespoons Strub’s Full Sour Dill Pickle brine


4 cups drained Strub’s Full Sour Dill Pickles, sliced into 1/4-inch thick medallions


Vegetable oil for frying


Stir flour, cornstarch, baking powder and salt into large bowl. Make a well in centre; add water, egg yolk and pickle juice, all at once. Stir with wire whisk to make a smooth batter. Cover bowl and refrigerate for 30 minutes.





Heat at least 2 inches of oil in deep fryer or large saucepan to 375ºF. In batches, dip pickle slices in the batter to coat evenly and lightly. Fry without crowding in hot oil until golden and crisp, 1-1/2 to 2 minutes. Drain on paper towels and serve at once. Makes about 8 servings as an appetizer or side dish.





cheesecake on a stick





1 cheesecake (8-inch size)


1 package (12 oz size) milk chocolate chips


2 tablespoons vegetable shortening


1/2 cup chopped nuts or brittle chips


8 Popsicle sticks








Directions:





Line a baking sheet with wax paper.





Cut cheesecake into equal wedges (one for each popsicle stick) and make a 1/4-inch horizontal slit in the center back of the crust of each slice of cheesecake with the tip of a knife.





Insert a wooden craft stick through the slit, halfway into each slice. Place the slices on the baking sheet, cover, and freeze overnight.





Melt the chocolate chips and shortening over low heat, stirring constantly. Remove from the heat and spoon over the cheesecake slices, coating completely and allowing the excess chocolate to drip back into the saucepan.





Before the chocolate hardens, sprinkle 1 tablespoon nuts over the top of each and return to the baking sheet; freeze for 1 hour, or until the chocolate and cheesecake are frozen
Reply:This is an article I wrote for the local paper after the fair ended. If your fair doesn't have Sioux burgers, you've gotta try em!





Fair Food Memories





Everyone in my family has something different they love about the fair. My kids all love the rides, and the animals on display. This year there was a big debate on whether they should try to pet the llamas. Do they bite? Their cages are pretty open if they do. Do they spit? Maybe. Will I get in trouble? Possibly. Finally, one reaches out a tentative hand, and I don’t know if my child is more scared or I am. Maybe it was the llama, because it ran to the other side of the pen, scaring us, and that put an end to our curiosity about the llamas.


My husband likes to look at the unusual things being sold by vendors. We’re typically intrigued by “magical” cleaning supplies that will “cut your work in half”. Meanwhile, it’s always a huge decision when we reach those booths that are doing prize drawings. Is it worth relentless sales calls to possibly win a 2 night stay in Las Vegas? No. Are those calls worth it for the chance at 2 off road vehicles? Yes.


I love the art. We all find the collections interesting, and for some reason, I love looking at the semi dry, week old food that people have entered for a chance at a ribbon.


But by far, the best reason to go to the fair is the food you can actually buy. By and large, the definition of fair food generally includes the word “fried”. This is the best and the worst part of the fair for me. It’s the best because the food is delicious. It’s the worst because you just can’t eat everything, and you are faced with a big decision. We often share items, so we can try more.


We started our food journey with my son getting a corn dog. I wasn’t sure he should “waste” his stomach space on something so typical, but after tasting his, I had to admit it was better than the average corn dog. Next stop, Sioux burgers! You can’t leave the AV Fair without getting one. It’s the only place I’ve ever seen them, and I resolved to figure out how to make them at home. Our next stand was selling deep fried, battered potato slices, which reportedly have quite a following in Australia. They were heavenly with malt vinegar, and sea salt. My kids were begging for funnel cakes, but I have long been making these at home for special breakfasts, and such, and knowing how cheap and easy they are to make, couldn’t bring myself to buy them. Last stop, my son wanted a taco. They don’t seem that unusual, so why do they taste so good?


As we left, I thought about all the people of the Antelope Valley, and wondered what they would do when a sudden craving for funnel cakes and Sioux burgers hit, and there was no fair to go to. It’s only right that people should be able to make these things on their own. So here you go…my recipes for my favorite fair foods.





A Plus Fair Corn Dogs





1 qt. oil for deep frying


1 c. all-purpose flour


2/3 c. yellow cornmeal


1/4 c. white sugar


1 1/2 tsp. baking powder


1 tsp. salt 2 T. bacon drippings


1 egg, beaten


1 1/4 c. buttermilk


1/2 tsp. baking soda


2 lbs. hot dogs (I prefer all beef)


wooden sticks





Directions


1 Heat oil in a deep fryer to 365 degrees F (185 degrees C).


2 In a large bowl, stir together the flour, cornmeal,


sugar, baking powder and salt. Make a well in the center, and


pour in the egg, buttermilk, and baking soda. Mix until


everything is smooth and well blended.


3 Pat the hot dogs dry with paper towels so that the


batter will stick. Insert wooden sticks into the ends. Dip


the hot dogs in the batter one at a time, shaking off the


excess. Deep fry a few at a time in the hot oil until they are


as brown as you like them. Drain on paper towels or serve


on paper plates.


-allrecipes.com














Funnel Cakes





3 eggs


2 c. milk


1/4 c. white sugar 3 2/3 c. all-purpose flour


1/2 tsp. salt


2 tsp. baking powder





Directions


1 In a medium bowl, mix salt, baking powder, and half of


the flour. Set aside.


2 In a large bowl, cream eggs, sugar and milk. Add flour


mixture and beat until smooth. Continue to add remaining


flour, but use only enough to achieve desired consistency.


Batter will be thin enough to run through a funnel.


3 In an eight inch skillet, heat the oil to 375 degrees F


(190 degrees C).


4 Put batter into an empty, cleaned, squeeze-type syrup bottle.


This is much easier than using a funnel. Squirt batter into


hot oil in a circular pattern, overlapping, and squiggling to


make it stay in one piece. Fry until golden brown, then


carefully turn with tongs and a spatula. Continue cooking


until other side is browned. Drain on paper towels, and


sprinkle with powdered sugar.





My Version of Sioux Burgers





Dough:


2 cups all-purpose flour


1 tablespoon baking powder


1 teaspoon salt


1 cup milk





Meat filling:


1 ½ pounds ground beef (best if you can get the butcher to grind it twice)


½ cup finely chopped onion


1 cup chopped, pre-baked potatoes


1 small can diced green chiles





1 tablespoon kosher salt


1 tablespoon black pepper





Oil or vegetable shortening for frying





4 cups oil for frying (or as needed depending on the size of your pan)


In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk, and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest while you prepare the filling.


In large frying pan, brown the ground beef with the onion, and green chiles breaking up the ground beef as much as possible. Add salt and pepper. Stir in chopped potatoes.


Heat oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep. Divide dough into 10 pieces, and roll into disks, about 1/8 inch thickness.


Place about ¼ cup of filling on center of each dough round. Fold dough in half over filling, and crimp edges to seal.


Fry Sioux burgers, about 5 minutes per side, or until well browned.





Serve with salsa.
Reply:Funnel Cakes


2 cups milk


1 egg, beaten


1 teaspoon vanilla


2 cups all-purpose flour


1 teaspoon salt


1 teaspoon baking soda


1 tablespoon sugar


1/2 stick (4 tablespoons) melted butter


Powdered sugar, for topping





Combine milk, egg, vanilla in a large bowl. In a separate bowl, combine flour, salt, baking soda, and sugar and gradually add to wet ingredients. Beat with a mixer until a smooth batter forms. Fold in melted butter. Pour batter into a funnel or squeeze bottle while using your index finger to stop the flow of the batter. Bring the funnel over the hot oil and release your finger to start a stream of batter while moving the funnel in a circular motion to create spiral-like shapes. Fry for 2 to 3 minutes until golden brown and slightly puffed. Sprinkle with powdered sugar.











Elephant Ears:


1 stick butter, melted


2 cups peanut butter


1 box confectioners' sugar (1 pound)


3 1/2 cups Rice Krispie's


8 ounces semisweet chocolate, chopped


1/2 cup chocolate chips


1/2 cake paraffin wax





In a mixing bowl, combine the melted butter and peanut butter. Mix until smooth. Add the sugar, 1 cup at a time, and mix until smooth. Add the Rice Krispies and mix well. Form the mixture into balls about the size of a quarter. In a double boiler, melt the chocolate, chocolate chips and wax, stirring occasionally. Using a toothpick, dip each ball in the chocolate mixture, coating the ball completely. Place on a parchment lined baking sheet and refrigerate until firm. Remove and store in airtight containers.











Authentic Philly Cheesesteaks


16 ounces Grade A top round, sliced very thinly


Salt and pepper


2 Maui onions or any sweet onion


1 (6-ounce) jar Cheese Whiz


4 hero rolls





Begin by cooking the meat on a griddle or in a large skillet until browned. Season with salt and pepper.


Saute the onions in the same skillet until caramelized and browned, about 10 minutes.


Heat the cheese whiz in the microwave.


To serve, slice the rolls, place the meat in the roll, top with the caramelized onions, and spread the cheese whiz on top.











Fried Oreos:


1 1/4 cups all-purpose flour


2 teaspoons baking powder


1/8 teaspoon salt


1 large egg, lightly beaten


3/4 cup milk


Vegetable oil, for frying


20 to 25 cream filled chocolate sandwich cookies (recommended: Oreos)


Confectioners' sugar, for garnish





Combine the flour, baking powder, and salt together in a large bowl. In a small bowl, whisk together the egg and the milk. Combine the milk mixture with the flour mixture, stirring just until well blended.


In a medium, heavy-bottomed saucepan, add enough oil to come 1/3 of the way up the sides of the pan, or about 1 1/2 inches deep. Heat oil to 360 degrees F. Dip cookies in batter and carefully place in hot oil. Fry until batter is golden, about 2 minutes. Turn cookies and fry for 1 more minute. Remove and place cookies on a paper towel-lined plate. Dust with confectioners' sugar and serve immediately.











Corn Dogs:


1 cup all-purpose flour


1 cup yellow cornmeal


1 tablespoon granulated sugar


3 teaspoons baking powder


1 teaspoon salt


1 1/2 teaspoons chili powder


2 eggs


1 cup milk


1/4 cup vegetable oil


oil or shortening for deep frying


1 pound hot dogs, about 10,


wooden skewers


In a mixing bowl, combine flour, cornmeal, sugar, baking powder, salt and chili powder. In another bowl, beat the eggs with milk and the 1/4 cup of oil. Stir egg and milk mixture into dry ingredients and whisk together until batter is smooth. Heat oil in the deep fryer to 360°. Insert a wooden skewer or popsicle stick into each hot dog, to make a "handle" for the hot dogs. Holding the stick or skewer, dip each hot dog into batter, turning to coat thoroughly and evenly. Fry corn dogs in 2 or 3 batches, for about 3 to 5 minutes, or until golden brown. Drain on paper towels or heavy brown paper.











Candied Apples:


2 cups light corn syrup


1 cup sugar


1/2 cup cinnamon red hot candies


8 medium red apples on popsicle sticks


chopped peanuts (optional)





Put nuts in shallow dish. Line baking sheet with parchment or wax paper. In heavy saucepan, combine syrup, sugar and red hots. Bring to boil over medium high heat, stirring constantly. Cover and cook for 3 minutes to allow steam to melt sugar. Uncover and cook without stirring until soft-crack stage (270 to 290 degrees F. on candy thermometer). Cool 2 mintues then dip apples into mixture to coat. Roll in nuts. Place on prepared baking sheet to harden.











Cheesecake on a Stick:


1 (8-inch) cheesecake


1 (12 ounce) package milk chocolate chips


2 tablespoons vegetable shortening


1/2 cup chopped nuts of your choice or brittle chips


8 Popsicle sticks





Line a baking sheet with wax paper. Cut cheesecake into 8 equal wedges. Make a 1/4-inch horizontal slit in the center back of the crust of each slice of cheesecake with the tip of a knife. Insert a wooden craft stick through the slit, halfway into each slice. Place the slices on the baking sheet, cover, and freeze overnight.


Melt the chocolate chips and shortening over low heat, stirring constantly. Remove from the heat and spoon over the cheesecake slices, coating completely and allowing the excess chocolate to drip back into the saucepan. Before the chocolate hardens, sprinkle 1 tablespoon nuts over the top of each and return to the baking sheet; freeze for 1 hour, or until the chocolate and cheesecake are frozen.











Deep-fried Twinkies:


4 twinkies


1 cup flour


1 tablespoon malt vinegar


1 teaspoon salt


1-1/2 cup water





Chill Twinkies. Completely combine other ingredients. Dip Twinkies in batter and fry in hot oil in deep fryer. Only cook until golden brown about 1 or 1-1/2 minutes.











Deep-fried Mars bar:


1 Mars bar or Milky Way bar


1 cup plain flour


1/2 cup cornflour


1 pinch baking soda


milk or beer


oil (for deep frying)





Chill the chocolate bar by keeping it in the fridge, but don't freeze it.


Mix the flours and bicarbonate of soda (baking soda) together.


Add milk (traditional) or beer (which gives a lighter result) until you get a batter with the consistency of thin cream.


Heat the oil until a small piece of bread will brown in a few seconds, but don't allow to smoke.


Remove wrapper from chilled chocolate bar.


Coat completely in batter.


Carefully lower into hot oil and fry until golden brown.


Serve, with ice cream or french fries, if you're so inclined.











Fried Ice Cream:


1 quart vanilla ice cream


1 cup crushed frosted cornflakes


1 cup sweetened coconut flakes, or 1 cup chopped walnuts, or 1 cup cookie crumbs


2 large eggs


2 tablespoons sugar


Vegetable oil, for frying


Hot chocolate sauce, optional


Whipped cream, optional





With an ice cream scoop, form 4 large balls of ice cream. Place on a waxed paper lined sheet and cover with plastic wrap. Freeze for at least 2 hours.


In a bowl, combine the cornflake crumbs with either the coconut, walnuts or cookie crumbs (or any combination). Spread the mixture in a shallow dish.


Dip the ice cream balls in the crumb mixture and freeze for 30 minutes.


In a bowl, beat the eggs and sugar. Dip the coated ice cream balls into the eggs, then roll in the crumb mixture, coating completely. Freeze for 1 hour. (If necessary, or for a thicker crust, roll again in eggs and crumbs until the balls are completely coated.)


Heat the oil in a large pot or fryer to 400 degrees F. One at a time, lower the balls into the oil and fry until golden brown, about 30 seconds to 1 minute. Remove from the oil and place in a dessert bowl. Drizzle with chocolate sauce and whipped cream, as desired. Repeat with the remaining ice cream.








Hope that helps you out on most of the fair food. Its all I could brainstorm :)