I’m excited to share a couple recipes with you, Fair Foods you can make at home. If you love going to the fair mostly because of the great food, this post is for you!
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I received a complimentary copy of the new Recipe Book Fair Foods, The Most Popular and Offbeat Recipes from American’s State & County Fairs. My family loves going to the Oregon State Fair. Between the corn dogs, the pizza, and the barbecued chicken, how’s a girl to choose what to eat?!
But I hadn’t ever really thought about making some of that fabulous food at home. Until now!
Here are two of the great recipes from the book
This classic fair staple is fun to make at home.
Makes 6 to 8 apples
- 6-8 medium apples, washed, with stems removed
- 3 cups granulated sugar
- 1/2 cup light corn syrup
- 1 cup cold water
- 3 drops red paste food coloring
- 1 tsp. pure vanilla extract
- Press an apple stick into each apple and set aside.
- In a large saucepan, combine sugar, corn syrup, water, and food coloring. If any sugar granules end up on the inside of the pan, use a wet pastry brush to clean them down. Set the mixture over medium to high heat and bring to a boil. Insert a candy thermometer into the liquid and allow it to boil, without stirring, until it reaches 302° F (hard crack stage), about 20 minutes. Remove from heat.
- Add vanilla and stir only slightly to blend. Working with 1 at a time, dip the apples into the mixture, tilting the pan to coat them evenly. Let the excess drip off into the pan, then set the coated apples on a baking sheet lined with parchment paper. Allow to dry for 30 minutes before eating.
- Store covered in a cool, dry place. Do not refrigerate, or the candy coating will become soft.
Deep Fried Strawberries
This unexpected snack wraps a crispy shell around a tender, sweet strawberry center.
Makes 16 strawberries
- 16 long-stemmed strawberries
- 1 1/2 cup cake flour
- 3 tsp. baking soda
- 1 cup tonic water
- 1/4 cup lemon-lime soda
- canola oil
- Place strawberries on a baking sheet lined with parchment paper and refrigerate for 30 minutes.
- In a stockpot, heat about 1 1/2 inches of oil over medium heat to 375° F.
- Whisk flour and baking soda together in a medium bowl. Whisk in tonic water and soda to make a smooth batter (it should have the consistency of pancake batter).
- Dip each cold berry into the batter, a few at a time. Place into hot oil and fry until the coating reaches a light brown color, turning if needed, about 2 minutes total.
- Use tongs to remove the strawberries from the oil and drain on paper towels. Continue until all of the berries are fried.
- Serve warm.
My kids have already went through the entire book and bookmarked the recipes they want to try!
I love the variety of foods that the book covers.
Just look at these categories:
Summer drinks like 1890s Lemondade and Kickapoo fruit punch. My kids want to try the Aztec Hot Chocolate.
Sweet & Savory Snacks
Bacon-Wrapped Tater Tots with Buttermilk Dill Sauce, Caramel Kettle Corn and Maple and Bacon Doughnuts…need I say more?!
Deep-Fried Twinkies, Fried Banana Chips and Fried Pickkes…oh yeah!
The Main Event
Chicken Waffles with Bacon (my daughter’s boyfriend swears these are good!), Beef Teriyaki Skewers and Coney Island Chili Dogs. Bring it on!
Desserts & Treats
Ah, my all time favorite recipe category! Lemon Mist Bars (I’m salivating already!), Rich Chocolate Fudge and Apple Crisp with Pecan Topping.
See, there really is something for everyone!
Be sure to check out Fair Foods, The Most Popular and Offbeat Recipes from American’s State & County Fairs. I promise you won’t be disappointed!
Come back and let me know what your favorite recipe from the book is, and what your experience was making it.
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