How To Make Deep-Fried Yummy State Fair Treats And Recipes

Such Goodness!

Fried Treats Can't Be Beat!


Whether young or old, not too many people can deny or resist the delicious, and sometimes unusual, foods that are found at state fairs. Simply deep fried and delightful! Besides, where else can you get chocolate covered bacon, deep fried dill pickles, or cheesecake on a stick? Well, normally I'd say... ummm at a fair, but not today, today I'm going to give some really great recipes that are easy to make right at home!! Test em' out and let me know what ya think!!!

Take care everybody! :)



Fantabulous Fried Foods!

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.

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.

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.


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.



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.





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.






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