With us being in the middle of the state fair, I thought I would share a couple memories and fun recipes of a popular fair food and drink. Many of us will be in fair food overload from eating all the deep-fried goodies, food on a stick and buckets of sweet treats. So maybe keep the recipes for a chilly winter’s day when you want to pretend that it is August and isn’t snowing outside.
Summer 2009 was my first year at the Illinois State Fair. My family in Illinois was eager to introduce me to the state fair’s many culinary delights, as I had only been here for a month and was still experiencing culture shock. They showed me every dish as they led me along Main Street, down Illinois Avenue and up Grandstand Avenue.
There were walking tacos, deep-fried Oreos on a stick, mini doughnuts, meats on a stick, fried cheese on a stick, fresh cut French fries, turkey legs and so much more. If you couldn’t tell, food on a stick was an even bigger thing at the time! It was a fun introduction to Illinois, but I might have gone into a food coma at any time.
Ethnic Village, now known as the Village of Cultures, was one of my favorite places we stopped at that day. The variety of food in one place was great for my food brain. There were belly dancers in the pavilion, families playing games, the smells of so many spices and my niece happily in her stroller, which holds a place in my heart. I think the best part is taking time to watch the shows, try the new food and spend time with family and friends.
There are so many different foods and drinks, and everyone has their favorite. When I think of fair food, the first thing that comes to mind is lemon shake-ups and mini doughnuts. My husband always must find the best ribeye sandwich, but our favorite thing is to find the new and different food vendors. There are even more new vendors setting up all around the fair this year. We are excited for our food adventures!
Corn dogs
Ingredients
- 1.5-2 quarts vegetable oil (for frying)
- 1-1/2 cups fine yellow cornmeal
- 1-1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1/4 teaspoon cayenne (optional)
- 1-3/4 cups buttermilk
- 2 eggs
- 12 hot dogs
- 12 wooden skewers
Instructions
- Pour about 3 inches of oil into a large pot, and heat to 340 F over medium heat.
- Whisk together dry ingredients (cornmeal, flour, sugar, baking powder, salt and pepper).
- Separately, whisk together wet ingredients (buttermilk and eggs). Transfer corn dog batter to a tall glass, and dip the hot dogs one by one into the batter. Do not fill glass to the top, so that there is room to dunk the hotdog.
- Pat hot dogs dry with paper towels, and insert a stick into each. Dip hot dogs in the batter to coat completely. Let excess drip off. Using tongs, carefully hold the corn dog by the stick and submerge it in the hot oil for a few seconds, letting it seal so it doesn’t stick to the bottom of the pot and drop it in the oil.
- Fry in batches (2 to 3 at a time) for 3 minutes. Rotate as needed until golden brown. Drain on paper towels. Serve with your favorite toppings.
Lemonade shake-up
Keep it simple! This recipe makes one drink.
Ingredients
- 1 whole lemon (washed)
- 1/4 cup sugar
- Ice
- Water
- 1 quart jar with a lid
Instructions
- Add sugar into your jar. Cut the lemon into quarters, and drop them in your jar. Using a muddler or the handle of a wooden spoon, mash and stir the lemons in the sugar. This will release the oils in the rind and juice the lemon pulp.
- Fill the jar with ice and water, leaving an inch or so at the top for shaking. Place the lid on the jar tightly, and shake! Then, shake some more. Keep on shaking! Once the sugar is dissolved, you can pour it into a glass or garnish the jar with a slice of lemon and enjoy.
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Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through ÂÌñÉç Community Education.
Cooking or food questions? Email epicuriosity101@llcc.edu.