It’s time to enjoy fair foods, even at home

Prepare for fair time this year by making at-home versions of some of your favorite fair foods.

After all, it’s fair time. The Ozaukee County Fair opens on Aug. 2 and runs through Aug. 6, while the Wisconsin State Fair runs from Aug. 3 to 13.

Fair food is casual fare, the type you can eat while perusing the exhibits and visiting the midway. Sweet corn, burgers, brats and traditional summer treats are typical at these events, but a new phenomenon seems here to stay — deep fried or grilled foods on a stick, perfect for strolling crowds or children who seem to love anything served in bite-sized pieces.

You can get just about anything on a stick, or so it seems. Deep-fried snacks such as Twinkies and candy bars join such mealtime entrees as spaghetti and meatballs and shish kabobs and desserts like miniature pies on a stick.

You can replicate the idea at home, although you can make it a healthier meal by grilling the foods instead of deep frying them.

For an entree, try making a deconstructed cheeseburger, fajita or your favorite sandwich. Grilled cheese sandwich wedges can be threaded onto a skewer and grilled, too.

For an easy take on a classic meal, try meatballs on a stick. Depending on the type of meatball, a dipping sauce can enhance the flavor. Or make chicken nuggets on a stick with ranch dressing on the side.

For breakfast, place squares of French toast on a stick with fresh fruit or slices of ham or Canadian bacon between them. A little syrup can be served on the side.

The final course can be dessert, as simple as grilled fruit on a stick or as extravagant as a Black Forest skewer with layers of cherries and cake dipped in melted chocolate. They can be enjoyed on their own or with a bowl of ice cream.

Strawberry shortcake is another dessert that can easily be deconstructed. Just place a shortcake round on a skewer, add a dollop of whipped cream and a piece of strawberry. Top with another dollop of whipped cream and another shortcake round, chill and serve.

Of course, not all fair foods come on a stick. There are plenty of finger foods that fall under the definition, from corn fritters to deep-fried mac and cheese shells to cream puffs.

Following are recipes from tasteofhome.com and allnutritious.com.

tasteofhome.com

 

Bacon-Wrapped Corn

8 large ears sweet corn, husked

8 bacon strips

2 tablespoons chili powder

Wrap each ear of corn with a bacon strip. Place on a piece of heavy-duty foil. Sprinkle with chili powder. Wrap securely, twisting ends to make handles for turning.

Grill corn, covered, over medium heat for 20 to 25 minutes, turning once, until corn is tender and bacon is cooked.

 

 

Tacos on a Stick

1 envelope taco seasoning

1 cup tomato juice

2 tablespoons canola oil

2 pounds beef top sirloin steak, cut into 1-inch cubes

1 medium green pepper, cut into chunks

1 medium sweet red pepper, cut into chunks

1 large onion, cut into wedges

16 cherry tomatoes

Salsa con queso or sour cream, optional

In a large shallow dish, combine taco seasoning, tomato juice and oil. Mix well. Remove 1/2 cup for basting and refrigerate.

Add beef and turn to coat. Cover and refrigerate at least five hours.

Drain and discard marinade from beef. On metal or soaked wooden skewers, alternately thread beef, peppers, onion and tomatoes. Grill, uncovered, over medium heat for three minutes on each side. Baste with reserved marinade. Continue turning and basting for eight to 10 minutes, until meat reaches desired doneness.

If desired, serve with salsa con queso or sour cream.

 

 

 

Deep-Fried Mac and Cheese Shells

2 cups uncooked small pasta shells

20 uncooked jumbo pasta shells

2 tablespoons butter

1 16-ounce package Velveeta, cubed

2 cups shredded cheddar cheese

1 cup heavy whipping cream

3/4 cup grated Parmesan cheese

1-1/4 cups 2% milk

2 large eggs

2 cups panko bread crumbs

1/2 cup flour

Oil for deep-fat frying

Cook pastas separately according to their package directions for al dente. Drain.

In a large saucepan, melt butter over low heat. Add Velveeta, cheddar cheese, cream and 1/4 cup Parmesan cheese. Cook, stirring, over low heat until blended. Remove from heat.

In another large saucepan, combine small pasta shells and half the cheese mixture. Set aside. For dipping sauce, stir one cup milk into remaining cheese mixture and keep warm.

In a shallow bowl, whisk eggs with remaining milk. In another shallow bowl, mix bread crumbs with remaining Parmesan cheese. Place flour in a third shallow bowl. Fill each large shell with a scant 1/4 cup pasta mixture. Dip in flour to coat all sides, then shake off excess. Dip in egg mixture, then in bread crumb mixture, patting to help coating adhere.

In an electric skillet or deep fryer, heat oil to 375 degrees. Fry shells, a few at a time, for one to two minutes on each side, until dark golden brown. Drain on paper towels. Serve with dipping sauce.

 

 

 

State Fair Cream Puffs

1 cup water

1/2 cup butter

1/4 teaspoon salt

1 cup flour

4 large eggs, room temperature

2 tablespoons 2% milk

1 large egg yolk, lightly beaten

2 cups heavy whipping cream

1/4 cup confectioners’ sugar

1/2 teaspoon vanilla extract

Additional confectioners’ sugar

In a large saucepan, bring water, butter and salt to a boil over medium heat. Add flour all at once, then stir until a smooth ball forms. Remove from heat and let stand five minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.

Place 1/4 cupfuls of dough three inches apart on greased baking sheets. Combine milk and egg yolk, then brush over puffs. Bake in a 400-degree oven for 30 to 35 minutes, until golden brown. Place on wire racks. Immediately cut a slit in each puff for steam to escape, then let cool.

In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla and beat until almost stiff. Split cream puffs and discard soft dough from inside. Fill the cream puffs just before serving. Dust with confectioners’ sugar. Refrigerate leftovers.

 

allnutritious.com

 

Churros

For cinnamon-sugar coating:

1/3 cup sugar

1 teaspoon cinnamon

For churros:

1 cup water

1/4 cup butter

1/4 teaspoon cinnamon

1/4 teaspoon salt

1 cup flour

2 large eggs

Vegetable oil for frying

Prepare the cinnamon sugar coating by mixing the ingredients together in a shallow bowl. Set aside.

In a saucepan, combine water, butter, cinnamon and salt and bring the contents to a boil. Reduce the heat to medium-low and add the flour, stirring constantly until a smooth batter forms. Remove from the heat and cool five minutes.

Add the eggs and stir into the batter. Use a hand mixer to blend them in easily. Transfer the batter to a piping bag fitted with a star tip.

Heat vegetable oil in a large skillet over medium-high heat until oil is 350 degrees. Pipe churros carefully into the oil, using a clean pair of scissors to cut them to the desired length as you pipe. You can cook a few churros at a time but be careful not to overcrowd the pan.

Cook churros until golden brown, then remove them from the oil and place them on a plate lined with paper towel. Let them cool one minute, then toss in the cinnamon sugar topping.

Repeat with the remaining dough.

Serve churros as is or with a dipping sauce of melted chocolate or caramel.

 

 

County Fair Funnel Cakes

2 large eggs

1 cup milk

1 cup water

1 teaspoon vanilla extract

3 cups flour

1/4 cup sugar

3 teaspoons baking powder

1/4 teaspoon salt

Oil for deep-fat frying

Powdered sugar, for serving

Heat oil to 375 degrees in a deep-fat fryer or larger heavy-bottomed skillet.

In a large bowl, beat eggs. Add milk, water, and vanilla until well blended. Add  flour, sugar, baking powder and salt and whisk until smooth.

Cover the bottom of a funnel spout with your finger, then carefully ladle 1/2 cup of batter into the funnel. Hold the funnel several inches above the oil and release your finger, moving the funnel in a spiral motion until all of the batter has flowed out of the funnel. Scrape with a rubber spatula if necessary.

Fry three to five minutes on each side, until golden brown, using tongs to flip once. Drain on paper towels. Dust with powdered sugar; serve warm.

Repeat with remaining batter.

 

 

 

 

 

Fried Oreos

1 cup biscuit mix

2/3 cup whole milk

10 Oreos

3 tablespoon peanut oil or vegetable oil for frying

2 tablespoon powdered sugar

Mix together biscuit mix and whole milk in a bowl. Set aside.

Heat oil in a deep fryer or large, heavy-bottomed pot to 375 degrees.

Working in batches, coat Oreos in the batter, then carefully add to the hot oil. Fry about two minutes, flipping halfway through, until the batter is golden brown.

Drain on a paper towel lined plate. Sprinkle with powdered sugar.

 

 

 

Fried Pickles

Canola oil for frying

40 thick-cut dill pickle slices

1-1/2 cups flour

1/4 cup yellow cornmeal

1/2 tablespoon baking powder

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1/8 teaspoon cayenne pepper

1 cup light flavored beer

1/2 cup fine bread crumbs

Heat oil to 350° F. If using a deep fryer, use the amount of oil specified by the manufacturer. If using a heavy-bottomed pot on the stovetop, fill oil to about inches  deep. Monitor oil temperature with a cooking thermometer.

Line a baking sheet with paper towels and set aside, for your finished fried pickles.

Line a baking sheet with a layer of paper towel and set pickle chips on top. Pat the tops of the pickles dry.

In a cereal-size bowl, place 1/2 cup flour. In a medium bowl, whisk together the remaining flour, cornmeal, baking powder, salt, pepper and cayenne. Add the beer and stir until all lumps are gone.

In another cereal-size bowl, place the bread crumbs.

Add just a few pickles at a time to the flour, tossing to completely coat each pickle, then place pickles in batter. Lightly shake off excess batter, then place pickles in bread crumbs, using a fork to gently flip the pickle and coat it on all sides.

Carefully place the coated pickle into the hot oil and cook one to two minutes per side, until golden brown on both sides. Using a kitchen spider or large slotted spoon, lift pickle up out of the oil, letting excess oil drain away for a couple seconds, and then place pickles on a paper towel-lined pan.

Serve with ranch dressing, hot sauce or barbecue sauce.

 

 

Elephant Ears

3/4 cup whole milk

4 tablespoon butter

1/2 teaspoon  salt

2 tablespoon  sugar

2-1/4 teaspoon active dry yeast

2 cups flour

Oil for frying

For coating:

2 tablespoon cinnamon powder

6 tablespoon sugar

In a pan over medium flame, heat milk, butter, salt and sugar until the butter melts and sugar is dissolved, then cool to 110 degrees.

Sprinkle with yeast and let it rest until foamy.

Add flour in increments and knead to form a smooth dough. Cover and set aside for 30 minutes.

Heat oil in a pan on medium heat for frying.

Take two-inch balls of dough and roll into thin sheets. Fry on both sides for two minutes, until it puffs up and becomes golden brown. Transfer it to a paper towel to absorb any excess oil.

In a bowl, mix cinnamon and sugar. Sprinkle over warm fried elephant ears.

Serve warm.