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How to make some top State Fair foods. From Elephants Ears to Corn Dogs & Funnel Cake to Corn on the Cob
What is your favourite state fair food?
So what is this hub about?
I have included some of my favourite State Fair foods. I have visited the states a few times and I always look forward to sampling these foods.
So here are the recipes I have obtained for these favourite state fair foods.
You might need one of these:
Fried flattened dough, butter, sugar and cinnamon - that's what makes the great taste of an Elephants Ear.
It's a think flank of fried sweetness that seems to be about as big as an actual elephant ear, but so much more tastier. Its irregular shape makes it easily recognisable at any state fair or carnival.
Other names it could take are beaver's tail or fried dough. And, even though they are big enough to share I don't think I have ever saw anyone doing something so silly!
What do I need for Elephants Ears?
This recipe will make 15 ears.
- 1/2 cup of milk
- 110g (4 oz) white sugar
- 1 teaspoon of salt
- 45g (1.6 oz) Butter (Shortening)
- 30g (1 oz) dry yeast
- 900g (32 oz) Flour
- Oil for frying
- 45g (1.5 oz) Cinnamon
How do I make Elephant Ears?
- Combine the milk, salt and 30g (1oz) of the sugar and butter (or shortening) in a saucepan.
- Heat until the butter and sugar dissolve on a medium temperature so you don't burn the milk.
- Remove from the heat and leave to cool to a lukewarm temperature. This doesn't have to be precise but it should be around 40 °C (110 F).
- Sprinkle in the yeast and let it foam up.
- Sieve the flour into the bowl slowly. Stopping occationally to mix it in.
- Keep adding the flour and stiring it until you have a dough.
- Knead this with your hands to form a smooth consistency.
- Cover this and let it rise for 30 minutes to an hour.
- Heat your deep fat fryer to around 190 °C (375 F). Alternatively make sure your saucepan has enough oil to cover the ears well and place on a high heat.
- Roll out balls of dough around the size of a ping-pong ball (1-2 inches in diameter).
- Flatten these balls with the palm of your hand so they are around 1cm deep (1/3 of an inch)
- Once the fat is bubbling away you can drop the Elephants Ears in and fry for 1-2 minutes or until puffed up and golden brown.
- Once they are fried place on top of a paper towel to help drain the fat off.
- Combine the cinnamon and the rest of the sugar (85g or 3oz)
- Sprinkle this combination all over your elephants ears and serve.
Hot dogs have been recorded since the early 1200s, but corn dogs, they are definatly an all American creation.
Simply they are a wiener wrapped in a thick layer of deep fried cornmeal batter. Easy to stick on a stick! Making it the original food on a stick.
What do I need to make corn dogs?
- 150 g (5oz) yellow cornmeal
- 75g (2.5 oz) flour
- 40g (1.5 oz) sugar
- 30g (1oz) baking powder
- salt and pepper
- 4 large eggs
- 120ml (4 fluid oz) milk
- 12 hotdogs
- lots of oil.
How do I make Corn Dogs?
- Whisk together the cornmeal, flour, sugar, baking powder, teaspoon of salt, and a teaspoon of pepper.
- Crack and stir in one egg at a time.
- Next add the milk and whisk to create a batter.
- Heat the oil until it starts to bubble.
- Submerge the hotdogs and fry for a minute.
- Place the hotdogs on paper towels to allow the fat to drip off.
- Next insert a 10-inch bamboo skewer into each individual hotdog.
- Using the skewer, roll each hotdog in flour.
- Dip each hotdog into the batter, and coat evenly.
- Lower each hotdog into the hot oil and fry until the batter has hardened and golden brown.
- Again, place on paper towels to allow the oil to drip off.
- Serve hot for best results.
- Turn the hotdogs around using the skewers for around 5-7 minutes.
- If possible apply the batter in a long thin vessel to get a more even coating to your corn dog. Plus this avoids waste of the batter.
Fried dough treats are found in many cultures, from China to Europe. Funnel cakes though stand alone in the fact that they are sold in many establisments and all over the world now. How could they not though? Combining the basic goodness of fried dough and powdered sugar, the funnel cake has one major advantage over its rivals - its unique shape. It maximizes the surface area of the dough so it crisps up really well and so easy to break off sections to share with your loved ones. If you love them that much that is!
What do I need to make a Funnel Cake?
This makes 4 large Funnel Cakes.
- 4 large eggs
- 300ml (10 fluid oz) milk
- 110 g (4oz) sugar
- 20g (3/4 oz) baking powder
- powdered icing sugar for dusting
How do I make a Funnel Cake?
- Mix the eggs and milk together and whisk thoroughly.
- Stir in the sugar, a tea spoon of salt and baking powder until the batter is smooth.
- Heat the oil in your deep fat fryer.
- Fill an icing bag with the batter, making sure the whole you can squeeze the batter out is around 1cm (1/2 inch) in diameter.
- Once the oil is hot enough, squeeze the batter out in a haphazard way, but make sure you criss cross over and over again so it can stick together after a time.
- Once it starts to float and is a golden brown colour, flip the Funnel cake over to make sure it is golden brown all over. This should only take around 1 minute after you squeeze the last part of batter in.
- Remove and place on a paper towel to allow the oil to drip off.
- Sprinkle the powdered icing sugar all over and serve.
Corn on the Cob
Who doesn't love corn on the cob? Grilling an ear of corn in the hust and then slathering the peeled cob with butter and a little pepper is a great way to spend a summer night. The crunch and a mix of sweet and savory are a welcome departure from the fattening and sugary items that are usually on sale at summer fairs.
What do I need for perfect Corn on the Cob?
- 4 Cobs of Corn
- Salt and pepper
How do I prepare the perfect corn on the cob?
- Boil water in a sausepan that is big enough to hold 3-4 cobs.
- Once the water is boiling toss in the cobs.
- When it starts to boil once more turn off the heat.
- Serve with butter and lightly sprinkle on salt and pepper.