- 1 egg, beaten
- 2/3 cup milk
- 2 tbsps sugar
- 1-1/3 cups flour, sifted
- 1/4 tsp salt
- 3/4 tsp baking powder
- Vegetable oil
- Confectioners’ sugar (for dusting on top)
Combine egg and milk and set aside. Sift sugar, flour, salt, and baking powder together, then add egg and milk mixture. Beat until smooth.
In a large pot, heat oil to 375°F. Pour batter into a funnel, keeping tip of funnel closed. Hold funnel over hot oil and put tip of a finger over funnel’s spout. Remove finger and allow batter to drop into oil (about 1/4 cup of batter at a time). Make swirls from the center out in a circular shape.
Deep-fry cake until golden brown, turning once. Remove cake from oil and drain on paper toweling. Sprinkle with confectioners’ sugar and serve warm. Repeat process with remaining batter. Yield varies depending on the size of the funnel cakes.
Keep that deep-fryer going. Here’s where we get into some more recent fair food innovations. If Elvis hadn’t left the building, he would have loved these!
- 1 cup buttermilk pancake mix
- 3/4 cup ice water
- 1 quart vegetable oil
- 1 sleeve Oreo cookies (14 each)
- 2 tbsp confectioners’ sugar
Freeze cookies for 3 hours. When cookies are frozen, heat oil in a heavy gauge 3-quart sauce pan until it reaches 350°F.
While oil is heating, set up a cookie sheet with paper towels, so that the fried cookies can drain.
In a medium-sized mixing bowl, stir water into buttermilk pancake mix with a wooden spoon until thoroughly combined. As soon as batter is smooth, dip each cookie, one at a time, into batter. Smooth batter, making a thin coat completely around the cookie.
Place coated cookie carefully into hot oil. Repeat for each cookie. Fry on both sides, turning over once until golden brown. They cook fast, so watch closely to make sure they don’t burn. Remove fried cookie from hot oil with metal tongs and drain on paper towels. Dust with confectioners’ sugar. Let cool slightly (about 2 minutes) before serving. Makes 14.
- 3 c. cornmeal
- 1 1/2 c. flour
- 1 1/4 tsp. baking soda
- 3/4 tsp. salt
- 1 tbsp. sugar
- 1 1/2 c. buttermilk
- 1 1/4 c. water
- 1 egg
|Photo and recipe credit|
- 2 cups dill pickle chips
- 1 cup flour
- 1/2 teaspoon salt plus more to taste
- 1 teaspoon black pepper plus more to taste
- 1 egg
- 1/2 cup buttermilk
- 2 cups finely crushed saltines
- 1/2 teaspoon cayenne
- 1/2 teaspoon dried dill weed
- Salt to taste
- Oil for frying
The Classic State Fair Turkey Leg!