FROMONLINE | 2012-08-08

  • By Daphne Ross
  • August 8, 2012
  • 352
                        
A deep-fried day at the fair Column Summary Promises, promises; we all make them before we head to the county fairgrounds. Dreams, hopes, and wishes they are made, too. Let’s hope many of them become blue ribbon true. Just before the county fair begins, well-made plans are check listed; supplies and schedules, transportation and tack. Grease the wheels on your wagon, no one at the grocery store wants to push a squeaky cart through the interior acres, so don’t screech your way across the fairground stretch. Pack your tote bag wisely or lessen your load and carry none. Don’t take more than you need, don’t carry a bag the size of a diaper bag if your kids don’t wear diapers anymore. Wise up and carry minimal essentials; your wallet. Good intentions; a fair day of exercise walking the grounds one end to the other and repeated through-out the day is disrupted many, many times. Maximum exercising is done above the neck; conversation and consuming win hands down. Hollering from atop the Ferris wheel and shouting from the Grandstand come in at a close second. Of course, auctioneers on sale day win the grand prize for what they do best. If you are a weight watcher, more than likely you have made promises to yourself; to eat before you go to the fair and to avoid all the silent callings. You hear what others may not; you hear the deep fried Oreos chanting your name at each passing, you feel the repeated pokes of a corndog stick, and you sense the chill of that two-dipper cone breezing out from the dairy barn. If you want to avoid a deep-fried day at the fair, choosing sneakers over flip-flops will not increase your freedom from fat consumption. If you decide to wear exercise apparel while you attend the county fair, don’t slip on sweat pants they only give you a stretch beyond the promises you made before you left the house. Elastic waistbands leave them at home, jeans up and wear a belt one notch tighter than usual. Wiser food choices while attending the fair can be made if you can control the voices coming from the food vendor trailers; they disguise themselves as once-a-year aromas. Steak on-a-stick, it seems to me a lot of fat drips off those twisted, grilled pieces of pure beef. Eating in the Grange Hall, one can find real meat and potatoes, with veggie sides and salads in there. And you just can’t beat the grilled chicken, served with applesauce and green beans, now that’s a great dinner! But the best meal at the fair may very well be a fresh fruit smoothie and a walking taco. Not only are you slurping and eating you are walking and juggling all at the same time. Enjoy your county fair! Hayride season is just around the corner; send your after-the-ride recipes to; Country Cupboard, 5973 Blachleyville Rd., Wooster, OH, 44691. Emails are always welcome; thewritecook@sssnet.com Deep Fried Cauliflower 1 large head cauliflower, small florets 1/2 cup corn starch 1/4 cup flour 2 teaspoon baking powder 1 teaspoon oregano 1 garlic clove, minced 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup water 1 egg, beaten Oil for deep fat frying Mix together corn starch, flour, baking powder, oregano, garlic, salt and pepper. Add water and egg; stir until smooth. Dip cauliflower one piece at a time in the batter and carefully drop in hot fat. Fry until golden brown. Drain on paper towel. Deep Fried Onion Rings 6 medium Bermuda or mild white onions (about 2 1/2 pounds) 1 slightly beaten egg 1 cup milk 3 tablespoons cooking oil 1 cup plus 2 tablespoons flour 1/2 teaspoon salt Cooking oil for deep fat frying Peel and cut onions into 1/4 inch thick slices, separate into rings; set aside. In a medium bowl combine beaten egg, milk and 3 tablespoons oil. Blend in flour and salt until moistened. Fill deep fat fryer or 2 to 3 quart saucepan one-third to half full with cooking oil. Heat oil to 375 degrees. Using a fork, dip onion rings, one at a time, in batter to cover. Let excess batter drip back into bowl. Working quickly place each ring in hot oil. Fry rings a few at a time about 2 to 3 minutes or until golden brown stirring once with fork to separate onion rings. Remove from oil with fork, drain on paper towel. Repeat with remaining batter and onions. Keep cooked onion rings warm on paper towel lined baking sheet at 250 degrees. Sprinkle with salt before serving. Makes 6 to 8 servings. Deep Fried Pickles 2 large egg yolks 1 cup water 1 1/2 cup flour 1 jar medium size dill or sweet pickles Oil Beat egg yolks and water together. Add flour slowly to keep batter smooth. Slice pickles 1/2 inch thick, drain on paper towel. Dip pickle slices in batter and fry in hot deep fat. Serve warm. Deep Fried Mushrooms 1 pound fresh mushrooms 1 cup flour 1 teaspoon garlic salt 1 egg 1 cup water Oil for deep frying Wash and clean mushrooms. In medium bowl, combine flour and garlic salt. Stir in egg and water. Stir until smooth with spoon dip mushrooms in batter and drop into hot oil (375 degrees). Fry until golden brown. With slotted spoon remove mushrooms from oil and drain on paper towels. Sprinkle with salt and serve while hot. Deep Fried Cheese 2 eggs 1/2 cup fine dry bread crumbs Oil for deep frying 1/4 pound Swiss, Gruyere, or Mozzarella cut into 1 inch cubes/sticks Beat eggs with 2 tablespoons bread crumbs in small bowl. Place remaining bread crumbs in another small bowl. Pour oil into small skillet to depth of 2 inches and heat to 380 degrees. Dip cheese into egg mixture and then into bread crumbs, coating well. Fry in batches until crisp and golden, approximately 1 minute. Remove with slotted spoon or small strainer. Transfer to paper towels and drain well. Spear cubes with toothpicks and serve immediately. May serve with sauce. Batter Dipped Corn Dogs 1/2 cup flour 1/2 cup cornmeal 1 teaspoon salt 1/2 teaspoon pepper 1/2 cup milk 1 egg, beaten 1 tablespoon oil 12 hot dogs Fat or oil for frying Mix cornmeal, flour, salt, and pepper in bowl. Add milk, egg, and oil. Stir until smooth. Dip hot dogs into batter; drain over bowl. Fry in deep fat 2 or 3 minutes until golden brown, turning once. Remove from fat; drain. French Fries Shortening 6 medium potatoes, about 2 pounds Heat shortening to 365 degrees in a deep saucepan or deep fryer. Wash and pare potatoes. Cut lengthwise into strips about 1/2 x 1/2 inch or 1/4 x 1/4 inch. Pat dry with paper towels. Fry a few at a time until crisp and golden, about 10 minutes for 1/2 inch strips and about 6 minutes for the 1/4 inch strips. Drain on paper towels. Sprinkle with salt. Serve immediately. Elephant Ears 2 cups flour 2 tablespoons sugar 1 teaspoon cinnamon 1/2 teaspoon salt 1 teaspoon baking powder 2 tablespoon shortening 1/2 cup water Oil or shortening (for frying) Blend first 6 ingredients as for pie crust. Add water and shape into a ball. Add a few more drops if dough does not handle easily add a little flour if it is too sticky. Divide into 10 even balls of dough. Roll out to a 9 or 10 inch circle. Dip into hot oil until golden brown on one side. Then do the other side the same way. Remove and put on cookie sheet and sprinkle with topping. Do this while it is still hot so the sugar will stick. For thicker elephant ears divide the dough into 5 even balls and roll out into a 9 or 10 inch circle. A thick pastry is soft and a thin pastry comes out crisp. For a larger quantity and smaller elephant ears, cut circles into fours. Topping: 1 cup sugar, 1 teaspoon cinnamon and mix thoroughly. Chocolate Covered Bananas 3 ripe bananas 9 wooden ice cream sticks or skewers 2 cups semi-sweet chocolate chips 2 tablespoons shortening 1 1/2 cups coarsely chopped, unsalted, roasted peanuts Peel bananas, cut each into thirds, insert wooden stick into each banana piece, and place on wax paper covered tray cover; cover. Freeze until firm. In top of double boiler over hot (not boiling water), melt chocolate chips and shortening. Remove bananas from freezer just before dipping. Dip each piece into chocolate mix; cover completely and roll in peanuts. Cover and return to freezer.


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