It’s the season of state fairs and fried food -- except that it’s not.
Coronavirus might have canceled annual traditions like the Big E and local fairs and festivals, but you don’t have to miss out on the entire experience. Chef George Geary’s bestselling cookbook, “Fair Foods: The Most Popular and Offbeat Recipes from America’s State and County Fairs,” lets you make your own crave-worthy festival fare right at home. Here, he shares the recipe for two iconic fair staples with us.
Funnel Cake with Berries
Makes 6 to 10 funnel cakes
6 tbsp. unsalted butter, cut into small pieces
1 cup water, cool
1/2 tsp. sea salt
1/2 tsp. granulated sugar
1-1/2 cups all-purpose flour
3 large eggs
2 large egg whites
Combine butter, water, salt and sugar in a medium saucepan over medium-high heat. Bring to a boil over high heat. Remove from heat and quickly stir in the flour. Return the pan to low heat and cook, stirring frequently, for about 3 minutes to cook the flour slightly and rid the mixture of a starchy floury taste.
Remove the pan from the heat and place the dough in the bowl of the mixer fitted with the paddle attachment. Mix on medium speed until most of the steam subsides, then add the eggs and egg whites, one at a time, until each is incorporated, and a batter is formed.
Pour 3-inches of oil into a stockpot and heat to 350 degrees F.
Meanwhile, place the batter in a pastry bag that is fitted with a round pastry tip no wider than 1/4 inch in diameter.
Holding the pastry bag over the hot oil, push the batter out into the hot oil in a zigzag or spiral shape. Fry no more than 1 large or two smaller funnel cakes at a time.
Fry the cakes until puffed up and golden (they will triple in size), 3 to 5 minutes, flipping every 30 seconds or so.
Drain the cakes on a rack and cool slightly, then sprinkle with confectioners’ sugar and Berry
Makes 2 cups
1-quart fresh berries (Strawberries, Raspberries, Blueberries, Blackberries)
1/2 cup granulated sugar
Pinch sea salt
In a bowl, combine berries, sugar, and salt. Let stand for 30 minutes before serving.
Makes 6 Twinkies
3 cups all-purpose flour
3 tbsp. granulated sugar
3 tsp. baking powder
1 tsp. baking soda
3/4 tsp. sea salt
1 cup buttermilk
1/2 cup whole milk
3 large eggs
3 Tbsp. unsalted butter, melted
Skewer each Twinkie and place on a baking sheet lined with parchment paper. Freeze for 2 hours.
Meanwhile, prepare the batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Set aside.
In a separate bowl, whisk together buttermilk, milk, eggs, and melted butter. Pour into flour mixture and blend just until smooth.
In a Dutch oven, heat 2-inches of Canola oil over medium heat to 375F.
Working two at a time, dip the Twinkies into the batter until fully coated. Place in the hot oil, turning after a few seconds until all sides have reached a light brown color, about 4 to 6 minutes.
Drain on a paper towel, then dust with confectioners sugar.
Recipes and photos reprinted from “Fair Foods: The Most Popular and Offbeat Recipes from America’s State and County Fairs” by George Geary, Santa Monica Press.