FUNNEL CAKE:
2 c. flour
1 tsp. baking powder
1/2 tsp. salt
2 eggs
1 1/2 c. milk
Combine all the above ingredients in order. Mix thoroughly.
Heat cooking oil in deep fryer until correct temperature.
Put batter in funnel (be sure to cover hole with one finger), then, holding the
funnel over hot oil (be very careful!), release some of the batter in circular
motion, then criss-crossing motions to form one funnel cake.
The funnel cake will rise quickly and expand - so be careful how much batter
you use.
Cook to light golden brown on both sides.
Remove from oil and place on paper towels.
Sprinkle with powdered sugar and serve warm.
GOLDEN FRIED ONION RINGS:
6 med. mild white onions
1 1/8 c. sifted flour
1/2 tsp. salt
1 egg, slightly beaten
1 c. milk
Slice onion 1/4 inch thick and separate into rings.
Combine remaining ingredients in a bowl and stir just until dry ingredients
are moistened.
Dip onion rings into flour mixture.
Fry several at a time in a deep fryer until golden brown. Drain on paper towel
and sprinkle with salt.
BUFFALO WINGS:
24 wings (4 lbs.)
Salt & pepper (optional)
4 c. cooking oil
1/4 c. butter
2 to 5 tsp. hot sauce
1 tsp. white vinegar
Cut off tips and separate wings at joint; sprinkle with salt and pepper, to
taste.
Heat oil in deep fat fryer or large heavy pot. When quite hot, add 12 wings
and cook 10 minutes, stirring occasionally.
When wings are golden brown and crisp, remove and drain well. Add rest of
wings; repeat process.
Meanwhile, melt butter in saucepan; add hot sauce, to taste and vinegar.
Pour sauce over wings and mix well to cover.
Serve with Blue Cheese Dressing and celery sticks.
CORN DOGS:
1/2 c Yellow corn meal
1/2 c Flour
1 tsp Honey
1/2 tsp Salt
1 ea Egg, lightly beaten
6-8 Hot Dogs / Frankfurters
6 ea Skewers or sticks
1 tbsp Sugar
1 tsp Baking powder
1/2 c Milk
1 tbsp Melted shortening
Combine the cornmeal, flour, sugar, mustard, baking powder and salt,
mixing well.
Add the milk, egg and shortening, mixing until very smooth.
Pour the mixture into a tall glass. Put the frankfurters on sticks.
Dip them into the cornmeal batter to coat them evenly.
Deep fry in oil heated to 375 degrees until golden brown, about two minutes.
Drain on paper towels.
FRIED GREEN TOMATOES:
3-4 lg. green tomatoes
2 c. flour
1 tbsp. salt
1 tbsp. pepper
1 tbsp. seasoning salt
2 eggs
2 c. milk
Oil for frying
Cut tomatoes into almost 1/2-inch thick slices.
Mix flour, salt, pepper and seasoning salt in one bowl.
Mix eggs and milk in another bowl. Dip each tomato slice into the milk
mixture, then into the flour, back to the milk and then to the flour again,
coating well.
Heat oil in a deep fryer to 350 degrees and add battered tomato slices a few
at a time, and cook for 5 minutes or until golden brown.
CHURROS:
Vegetable for frying
1 cup water
1/2 cup margarine or butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon
Prepare to fry the churros by heating oil in deep fryer to 360
degrees F.
To make churro dough, heat water, margarine and salt to rolling
boil in 3-quart saucepan; stir in flour.
Stir vigorously over low heat until mixture forms a ball, about 1
minute; remove from heat.
Beat eggs all at once; continue beating until smooth and then add
to saucepan while stirring mixture.
Spoon mixture into cake decorator’s tube with large star tip (like the
kind use to decorate cakes).
Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a
time until golden brown, turning once, about 2 minutes on each
side. Drain on paper towels.
Mix Sugar and the optional cinnamon; roll churros in sugar mixture.
