I always loved going to fairs. When I was young we could never afford to go but I remember once going with an aunt to the California fair. I am always amazed at the different foods they have at fairs. I don't know how people come up with these recipes but here are a few.

Snow flying outside it's nice to think of summer and what's to come.

 Texas State Fair has fried Coke. Deep fried flavored batter drizzled with coke fountain syrup on it and topped with whipped cream,cinnamon sugar and a cherry..

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Ingredients

1. 6 Twinkies Popsicle sticks
2. 4 cups vegetable oil
3. Flour for dusting
4. 1 cup milk
5. 2 tablespoons vinegar
6. 1 Tablespoon oil
7. 1 cup flour
8. 1 teaspoon baking powder
9. 1/2 teaspoon salt

Directions

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

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

3. Mix together milk, vinegar and oil.

4. In another bowl, blend flour, baking powder and salt.

5. whisk wet ingredients into dry and continue mixing until smooth. Refrigerate while oil heats.

6. Push stick into Twinkie lengthwise, leaving about 2 inches to use as a handle, dust with flour and dip into the batter. 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. It should turn golden in 3 to 4 minutes. Depending on the size of your deep fryer, you might be able to fry only one at a time, two at the most.

8. Remove Twinkie to paper towel and let drain. Remove stick and allow Twinkie to sit for about 5 minutes before serving. Makes 6

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs, beaten
• 1/2 cup milk
• 1 pound cheese curds
• 1 quart oil for frying

DIRECTIONS

1. In a medium bowl, sift together the flour, baking powder, and salt. Stir in the eggs and milk. Mix until smooth. Add more milk for a thinner batter. Coat the cheese curds with the batter.
2. Heat the oil in a large, heavy skillet over medium heat. Fry the coated cheese curds approximately 1 minute each, until golden brown. Drain on paper towels.

Always a Wisconsin favorite.

• Fried Marshmellows
• Deep-Fried Oreos

• Chicken Fried Bacon – Thick and peppery Farm Pac® bacon is seasoned, double-dipped in a special batter and breading and deep-fried. Served with a creamy side of ranch or honey mustard sauce

• Fried Banana Split – a banana and honey peanut butter rolled in balls battered deep-fried, topped with assorted, fixings,powdered sugar, caramel and chocolate syrups, chopped peanuts, whipped cream and banana split flavored ice cream bites and a cherry.

• Fried Pickles

• Fried Jelly Belly Beans – Jelly Belly Beans are rolled in funnel cake batter and fried to a crunch
• Deep Fried S’mores
• pineapple ring is battered and deep-fried
• Fried Chocolate Truffles
• Fried Chocolate-Covered Strawberry Waffle Balls
• Fried Pop Rocks
• Fundae Blast Fried Dinner Roll
• Fried Cake on a Stick
• Green Bean Fries
• “Jalapeno” Deep Fried
• Bloomin’ Onions”(batter-dipped, deep-fried onions)
• Giant Funnel Cakes (often topped with chocolate and whipped cream)
• Batter-fried corn on the cob
• Fried Chicken
• Fried okra Fried onions
• Fried cookie dough
• Fried Snowballs
• Crispy Fried Cantaloupe Pie
• Fried pies of all kinds
• Beefy Fried Queso Bites
• Fried cauliflower

A Wiconsin favorite is cream puffs not fried but maybe someone will figure out how to fry them.

THE WISCONSIN STATE FAIR CREAM PUFF

Makes 12 cream puffs

NGREDIENTS

• 1 cup water
• 4 Tbsp (1/2 stick) butter
• 1/4 tsp. iodized salt
• 1 cup all-purpose flour, sifted
• 4 eggs
• 1 egg yolk, lightly beaten
• 2 Tbsp. milk
• 2 cups whipping cream, whipped with vanilla extract and sugar (see below)
• Sifted powdered sugar

1. Heat oven to 375 degrees. Butter and flour one very large or two small baking sheets, or line with parchment paper.

2. Pour water into heavy saucepan. Cut butter into small pieces and add to water. Add salt. Place saucepan over medium-low heat so butter melts before water boils. Bring water just to boil.

3. Remove pan from heat and add flour all at once, stirring vigorously with a wooden spoon until dough forms into a ball and bottom of pan is filmed with flour. Let dough rest 5 minutes.

4. Add whole eggs, beating in one egg at a time. Dough should be stiff but smooth.

5. Immediately drop 1/4 cupfuls of dough 3 inches apart on baking sheet. (Or for a neater appearance, use pastry bag with 3/4-inch plain tip and pipe dough onto baking sheet.)

6. Combine egg yolk and milk in a small bowl. Brush each puff with glaze mixture, taking care not to let liquid drip onto pan.

7. Bake 35 minutes, until puffed, golden brown and firm.

8. Cool puffs on wire racks, pricking each with a cake tester or toothpick to allow steam to escape, or leave them in a turned-off oven with the door propped open for about an hour, until firm. (If baked pastry is filled before cool and firm, it will be soggy and may collapse.) Baked puffs should have hollow, moist interiors and crisp outer shells that are lightly browned.

9. Cut off tops, fill with whipped cream (use pastry bag with star tip or scoop the whipped cream with a large spoon). Replace tops of the puffs and sprinkle with powdered sugar.