July 2010 Issue
More Fair Food
Recipes: Loaded Hand-cut French Fries; Mini Elephant Ears
The elephant ears and fresh-cut fries that we love to indulge in at summer fairs and festivals are easy to prepare at home.
Loaded Hand-Cut French Fries
Recipe courtesy of Chef Moe Michels, Executive Chef, The Brass Ring
Vegetable oil for frying
4 large Idaho russet potatoes, cut into thin fries
1 15-ounce jar mild cheddar cheese sauce
1 cup cooked bacon, chopped
1/2 cup green onions, thinly sliced
1. Heat vegetable oil to 375 degrees in a frying pan or countertop food fryer. (Chef’s tip: Place the end of a wooden spoon in the center of the skillet. If bubbles form around the handle, the oil is ready.)
2. Place 1/2 of the potatoes in the oil and fry for 4–5 minutes, until golden brown.
3. Remove fries from oil and place on paper towels to drain off grease.
4. Sprinkle with salt and pepper. Repeat with remaining potatoes.
5. To make loaded fries: Warm a jar of mild cheddar cheese sauce and pour over fries. Add chopped bacon and sliced green onion.
Mini Elephant Ears
Makes 12–14 fried pastries
3/4 cup milk
3 tablespoons butter
1 tablespoon sugar
1/2 teaspoon salt
1 package dry yeast
2 cups flour
Canola oil for frying
1. Combine milk, butter, sugar and salt in a microwave-safe medium bowl and heat in microwave until butter is melted (do not allow to boil). Stir until ingredients are dissolved and cool to lukewarm.
2. Add yeast and stir until smooth. Add flour in two batches and beat until smooth. Place in a large greased bowl and cover with a towel; let dough rise until double, about 40 minutes.
3. Heat 1/2 inch of canola oil to 350 degrees in a large skillet. Divide dough into 12–14 pieces, about the size of ping-pong balls, and flatten, then stretch thin to 3–4 inches in diameter. Carefully place two to three dough circles in the hot oil and fry until golden brown, then turn with metal tongs and fry the other side. Drain on two layers of paper towels. Repeat with remaining dough.
4. Sprinkle generously with cinnamon sugar or vanilla sugar.