Fair foods at home: Bringing a taste of the fair into your own kitchen

The Monroe News
·5 min read
2
A food vendor at a previous Monroe County Fair is shown in this Monroe News File Photo. Food has always played a huge role in the beloved fair, however there are some fair foods you can make in your very own kitchen all year long.
A food vendor at a previous Monroe County Fair is shown in this Monroe News File Photo. Food has always played a huge role in the beloved fair, however there are some fair foods you can make in your very own kitchen all year long.

It is once again time for the Monroe County Fair, and as such I am inclined to present some yummy fair foods you can create in your very own kitchen.

Our county loves its fair - and with good reason. Starting today and running through next Saturday, Monroe is filled with delightful sights and smells as families come together to enjoy this end-of-summer tradition.

Corser
Corser

Our fair is a food haven where you could have a different meal each day, if so desired. Established in 1849, it has a long history and you can't tell that history without mentioning the food.

So eat, eat, and eat more at the fair, but also celebrate these food traditions at home now and throughout the year.

Here are a few recipes to satisfy your palette with fond memories of your time at the fair. They are easy, delightful, and - surprisingly - even a little bit healthy!

I love the Monroe County Fair and all it has to offer, but the food is the highlight for me. Enjoy the week-long event and remember: you can re-create these foods at home for all to enjoy all year long.

I once saw a caption describing a state fair as a place "where the four food groups are fried, deep-fried, sugared and on-a-stick."

As always, I could not agree more - and I think this applies to our county fair as well.

Enjoy the week!

Jacqueline Iannazzo-Corser is a contributing writer to The Monroe News, writing about food and recipes. She is a chef, co-owner of Public House, Culinary Specialist at the Opportunity Center at the Arthur Lesow Community Center, and an adjunct professor of culinary arts at Monroe County Community College. She can be reached at jcorser@monroeccc.edu.

Banana Delight 

Serves 12

Ingredients:

  • 12 Firm Bananas

  • 12 popsicle sticks

  • 1 Bag of Chocolate Chips

  • 1 ½ Tsps. Butter

  • ¾ Cups of Nuts, Coconut, Candy Sprinkles, or other

Directions:

  • Insert 1 pop stick into the end of each banana. Place the bananas on a wax paper covered baking sheet and freeze until the bananas are frozen -about 2 hours.

  • Melt the chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave).

  • Dip the frozen bananas in the melted chocolate, spooning the chocolate over the banana to cover it completely.

  • Roll in toppings then freeze until the chocolate is firm.

  • Serve

Note:  I enjoy adding different toppings so the sky’s the limit be creative!  White chocolate can also be included.

Deep Fried Oreo’s 

Makes 20

Ingredients:

  • 20 Oreo Cookies

  • 1/2 cup Milk

  • 1 cup Pancake Mix

  • 1 Egg

  • 2 teaspoons Vegetable Oil

Directions:

  • Pour cooking oil in a large spaghetti pot on medium heat

  • Using a candy thermometer to bring the oil to 350 degrees.

  • Line a sheet tray with parchment paper with a layer of paper towel and set aside.

  • In a bowl combine the pancake mix, egg, milk, and 2 teaspoons of vegetable oil.

  • Dip each OREO into the batter mix until completely coated.

  • Shake excess battering as needed before placing them into the oil.

  • Deep fry it for 1 minute per side. Turning to be sure each side is golden brown.

  • Drain on paper towel lined sheet tray.

  • Using a sifter, dust with powdered sugar.

If using an Air Fryer:

  • Preheat air fryer to 350 degrees.

  • Line the air fryer basket with two sheets of parchment paper cut to basket size.

  • Place each coasted Oreo in the fry basket and set timer for 7 to 8 minutes or until golden brown.

  • Using a sifter, dust each cookie.

Candy Coated Bacon 

Makes 24 Pieces

Ingredients:

  • 2 lbs. bacon two packages 12-16 slices

  • 16 oz. of White Chocolate Chips

  • 16 oz. of Dark Chocolate Chips

Directions:

  • Cook bacon until crispy

  • Using a baking sheet pan line with paper towel.

  • When bacon is cooked place on sheet tray and cover with an additional sheet of towel.

  • Place white and chocolate chips in a double boiler or microwave in 30 second intervals stirring until smooth.

  • Line a baking sheet with parchment or wax paper and place the bacon strips on top.

  • Brush or spoon one melted chocolate onto the bacon to cover. Then decorate with optional toppings (listed next) if desired.

  • Place baking sheet in the fridge for 15 minutes to set and serve.

Optional Toppings:

  • Sprinkles

  • Coconut

  • Nuts

  • Carmel Drizzle

  • Coconut, etc.

Walking Tacos 

4 oz. Frito Bags for 12

Ingredients:

  • Bagged Fritos 4 oz.

  • 2 lb. ground beef, Turkey, or Chicken

  • Taco Seasoning Packet

  • Olive Oil

Toppings:

  • Cheese

  • Sour Cream

  • Lettuce

  • Salsa

  • Guacamole

  • Onions

Directions:

  • Place a skillet over medium-high heat.

  • Add oil and ground beef, Turkey, or Chicken.

  • Sauté stirring continually until brown.

  • Add the taco seasoning and stir for an additional 2 to 3 minutes.

  • Remove from heat, drain any liquids from the meat.

  • Assemble the walking tacos by spooning cooked meat onto the Fritos followed by toppings and condiments.

Note: Add any toppings you may like and if you want to use different bagged chips you can do so.

Meat Ball Skewers 

Serves 12

Ingredients:

  • 3 lb. bag of frozen beef, turkey, or Chicken meatballs-thawed.

  • 1 Red Onion

  • 2 Baskets of Cherry Tomatoes

  • 3 Large Yellow Pepper

  • 3 Large Red Pepper

  • ¾ Cup of Barbeque Sauce

  • ¾ Cup of Mango or Strawberry Jam

  • Pack of long Wooden Skewers

Directions:

  • Heat an outdoor grill to low -medium temperature.

  • Thread the onion, tomatoes, peppers, and meatballs alternating onto skewers.

  • Combine and heat the Barbeque sauce and jam in the Microwave or sauce pan.

  • Place the meatball skewers on the grill and brush with the sauce.

  • Grill for 8-10 minutes, turning and basting with the sauce during cooking process.

  • Serve warm.

Note:  Serve with Chips, corn on the cob, coleslaw or a crisp salad.

Deep Fried Corn on the Cob 

1 per person

Ingredients:

  • Corn on the cob shucked and cleaned

  • Candy apple sticks

  • Corn starch

  • Corn Muffin Mix

  • Peanut Oil or Choice

Directions:

  • Dry corn and place candy apple sticks on both end of the corn

  • Roll corn in corn starch-

  • Then roll in Corn Muffin Mix

  • Fry in oil until golden brown

Note:  Due to its relatively higher saturated fatty acid content, peanut oil is more stable than many other regular vegetable oils, such as regular soybean oil. But of course if you have a peanut allergy you must choose a different oil to fry with.

Serve with Ranch dip, Honey Mustard Dip, or one of choice. I also like to sprinkle Parmesan cheese on my corn.

This article originally appeared on The Monroe News: Fair foods at home: Bringing a taste of the fair into your own kitchen