All’s Fair in Love & Food




Recipes and photos courtesy of Nugget Markets

Corn Dogs: Food on a stick is an iconic part of any fair. Make your own corn dogs with this easy recipe and your favorite franks, or stick one in a bun for a loaded hot dog experience.

Enjoying corn dogs at home doesn't have to start with a trip to the freezer—whip up some freshly battered and fried dogs in no time with this easy recipe. The brown sugar in the batter creates that signature sweet-savory flavor that makes them so addictive.
  • 1¼ cups cornmeal
  • ¼ cup polenta
  • 1¼ cups flour
  • ⅜ cup brown sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 cup milk
  • ¾ cup sour cream
  • 1 large egg
  • 2 tablespoons butter, melted
  • 8 hot dogs
  • 8 wooden skewers
  • Oil, for frying
Preparation

Heat oil to 350°F.

Mix together the cornmeal, polenta, flour, brown sugar, baking powder and salt in a large work bowl. In a separate bowl, mix together the milk, sour cream and egg. Add the wet ingredients to the dry, then fold in the melted butter to make the corn dog batter.

Pat the hot dogs dry with a paper towel. Skewer each hot dog, then dip into the batter, completely coating the hot dog and the top part of the stick. Lift coated hot dog out of the batter, twisting to remove any excess batter.

Place corn dog in oil, holding it off the bottom of the pot for 5–10 seconds to set the batter, then carefully drop it into the oil to continue frying. Fry until golden brown, about 2–3 minutes. Remove corn dog from oil and place on paper towels to drain before serving.

Mexican-Style Street Corn



Sweet, rich and salty with a warm cumin flare and touch of zesty citrus, this traditional Mexican street food is a great addition to any barbecue. Ingredients

  • 3 tablespoons butter, softened
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • 1 lime, zested and juiced
  • 4 ears of corn, shucked
  • 3 tablespoons sour cream
  • 3 tablespoons mayonnaise
  • 4 tablespoons chopped cilantro
  • 2 ounces Cotija cheese, crumbled
  • ½ tablespoon chili powder, for garnish
Preparation

Heat a grill to medium heat. In a medium bowl, mix together the butter, cumin, salt and lime zest, then rub each ear of corn evenly with the mixture. Grill the corn for 10–15 minutes, turning occasionally until lightly charred in spots.

In a small bowl, whisk together the sour cream, mayonnaise and lime juice. Separately, toss together the cilantro and Cotija cheese, then spread evenly on a flat plate.

Spread the sour cream mixture over the grilled corn, then roll the corn in the cheese mixture to coat. Garnish with the chili powder and serve.




Savory Herb Funnel Cakes

Funnel cakes don't always have to be sugary treats—try this savory version topped with a lemony sour cream sauce that's both refreshing and bright.

Ingredients
  • 1 cup flour
  • ½ cup cornstarch
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 2 egg whites
  • 1½ cups buttermilk
  • 3 tablespoons butter, melted
  • 1 bunch chives, chopped fine
  • ½ bunch tarragon, chopped fine
  • 2 tablespoons parsley, chopped fine
  • Oil, for frying
  • ¼ cup sour cream
  • Zest of 1 lemon
  • ⅛ teaspoon cayenne
  • 3 tablespoons heavy cream

Preparation

Combine the flour, cornstarch, baking powder and salt in a mixing bowl. Separately, whip the egg whites to stiff peaks. Add the buttermilk into the flour mixture and incorporate the melted butter, then fold in the whipped egg whites.

Mix together the chopped herbs. Reserve 2 tablespoons of the herbs and fold the rest into the batter.

Heat oil to 350°F.

Transfer the batter into a squeeze bottle. Squeeze the batter into the hot oil in a criss-cross pattern to make the funnel cake. The cake will sink, then float to the surface. Fry for 1 minute and then flip over and fry for 30 more seconds until golden brown. Remove from the oil and drain funnel cake on a paper towel.

Mix together the sour cream, lemon zest, cayenne, heavy cream and remaining herbs. Drizzle lemon cream over the funnel cakes before serving.

Note: To make uniform funnel cakes, use a narrow sauce pot approximately 5–6 inches wide, filled about 3 inches deep with oil, with an additional 3 inches of space at the top. When adding the batter, fill the entire surface of the pot so the funnel cake will form to its shape.

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