I grew up not only eating my way through the fair, but being an active member in 4H! I absolutely loved every minute of it! I showed cattle, pigs and even won a few blue ribbons for my cooking! ( It was destiny!) What I learned later in my life, is that every fair, in every state, has their own “specialty”. After working in Wisconsin for a number of years, I found that the cream puff has a special place in everyone’s fair going heart! For Indiana, roasted ears of corn and corn dogs, are top dogs! What’s your fair’s fare?
Find more fun-filled fair recipes that you can make at home on www.tasteofhome.com!
- 6 large ears sweet corn in husks
- 2 tablespoons butter
- 4 garlic cloves, minced
- 1 teaspoon brown sugar
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon chili powder
- Carefully peel back corn husks to within 1 in. of bottom; remove
- silk. Rewrap corn in husks and secure with kitchen string. Soak corn
- in cold water for 1 hour.
- Using long-handled tongs, moisten a paper towel with cooking oil and
- lightly coat the grill rack. Grill corn, covered, over medium heat
- for 25-30 minutes or until tender, turning occasionally. Remove
- string before serving.
- Meanwhile, in a small saucepan, melt butter. Add the garlic, brown
- sugar, red pepper flakes and chili powder. Serve with grilled corn.
- Yield: 6 servings.
- 3/4 cup yellow cornmeal
- 3/4 cup self-rising flour
- 1 egg, lightly beaten
- 2/3 cup milk
- 10 Popsicle sticks
- 10 hot dogs
- Oil for deep-fat frying
- In a large bowl, combine cornmeal, flour and egg. Stir in milk to
- make a thick batter; let stand 4 minutes. Insert sticks into hot
- dogs; dip in batter.
- In an electric skillet or deep-fat fryer, heat oil to (375°). Fry
- corn dogs, a few at a time, about 8-6 minutes or until golden brown,
- turning occasionally. Drain on paper towels. Yield: 10 servings.
- 1 cup water
- 1/2 cup butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 eggs
- 2 tablespoons milk
- 1 egg yolk, lightly beaten
- 2 cups heavy whipping cream
- 1/4 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- Additional confectioners’ sugar
- In a large saucepan, bring the water, butter and salt to a boil over
- medium heat. Add flour all at once and stir until a smooth ball
- forms. Remove from the heat; let stand for 5 minutes. Add eggs, one
- at a time, beating well after each addition. Continue beating until
- mixture is smooth and shiny.
- Drop by 1/4 cupfuls 3 in. apart onto greased baking sheets. Combine
- milk and egg yolk; brush over puffs. Bake at 400° for 30-35
- minutes or until golden brown. Remove to wire racks. Immediately cut
- a slit in each for steam to escape; cool.
- In a large bowl, beat cream until it begins to thicken. Add sugar and
- vanilla; beat until almost stiff. Split cream puffs; discard soft
- dough from inside. Fill the cream puffs just before serving. Dust
- with confectioners’ sugar. Refrigerate leftovers. Yield: 10