Foods You'd Find At The Fair!

The website I'm using today is http://www.marthastewart.com/

Corn Dogs!

INGREDIENTS

2 2/3 cups yellow cornmeal

1 1/3 cups all-purpose flour, plus more for hot dogs

3 tablespoons sugar

2 teaspoons baking powder

Coarse salt and freshly ground pepper

4 large eggs, lightly beaten

1 1/2 cups whole milk

Vegetable or peanut oil, for frying (about 2 quarts)

12 hot dogs

DIRECTIONS

Whisk together cornmeal, flour, sugar, baking powder, 1 teaspoon salt, and 1 teaspoon pepper. Stir in eggs and milk. (You will have about 5 cups batter.) Fill a large heavy pot, Dutch oven, or deep fryer with enough oil to submerge hot dogs; heat until a deep-fry thermometer reaches 360 degrees.

Meanwhile, pat hot dogs dry, and insert a 10-inch bamboo skewer through each lengthwise; roll in flour to coat.

Dip 1 hot dog into batter, turning, until completely coated; let any excess batter drip off, and wipe away extra batter using your fingers so that hot dog is coated evenly. Lower hot dog into hot oil. Immediately repeat with 2 hot dogs.

Cook corn dogs, turning to cook evenly, until deep golden brown, 5 to 7 minutes. Transfer to a paper-towel-lined tray, turning to blot oil. Working in batches of 3, repeat with remaining hot dogs and batter.

Candied Apples!

INGREDIENTS

Unsalted butter, for parchment paper

2 cups sugar

3/4 cup water

1/2 cup light corn syrup

1/2 teaspoon red food coloring, (optional)

6 medium apples, or 12 lady apples

DIRECTIONS

Line a baking sheet with parchment paper; butter parchment, and set aside. In a medium heavy-bottomed saucepan, combine sugar, 3/4 cup water, corn syrup, and food coloring, if using. Bring to a boil over high heat; reduce heat to medium-high. Insert candy thermometer and continue to boil until temperature reaches between 300 degrees and 310 degrees (hard crack stage), about 20 minutes.

Meanwhile, insert a wooden stick into the top of each apple, pushing about halfway through; set aside. When mixture reaches temperature, immediately remove from heat. Working quickly, dip apples in sugar mixture until completely coated. Transfer to prepared baking sheet; allow to cool.

Chili Fries!

INGREDIENTS

3 large russet potatoes, cut lengthwise into wedges

1 1/2 tablespoons olive oil

1 teaspoon salt

1/4 teaspoon freshly ground pepper

1 can (14 1/2 ounces) diced tomatoes

1 can (14 1/2 ounces) pinto beans, drained and rinsed

1 packet taco seasoning

4 ounces cheddar cheese, grated

Sour cream (optional)

DIRECTIONS

Preheat oven to 350 degrees. Place potato wedges into a large bowl, and gently toss with oil, salt, and pepper. Place potatoes flesh side down on a rimmed baking sheet. Bake, turning halfway through, until golden brown, 35 to 40 minutes.

Combine tomatoes, beans, and taco seasoning in a medium saucepan. Bring to a boil; reduce to a simmer, and continue cooking until mixture has thickened, about 15 minutes.

Transfer roasted potato wedges to a platter, and spoon chili mixture over the top; sprinkle with cheese. Top with a dollop of sour cream, if desired. Serve immediately.

COOK'S NOTE

If you want to add meat, combine 1 pound cooked ground beef, 2/3 cup water, and a packet of taco seasoning (omitting packet of taco seasoning in the regular recipe) in a medium skillet; cook, stirring to break up meat, until liquid has thickened, 7 to 10 minutes; add to chili mixture.