At the height of the season, Deanna Fox is in the studio for this Food Friday to answer your questions about the delicious treats you can try at fairs and carnivals. WAMC's Ray Graf hosts.
The number to call is 1-800-348-2551. You can also email your questions to voxpop@wamc.org.
Here are some of the upcoming fairs in our region.
In New York
The Altamont Fair celebrates its 125th year from August 15to the 20.
The Columbia County Fair runs from August 30 to September 4.
The Fonda Fair runs from August 30 to September 4.
The New York State Fair runs from August 23 to September 4 in Syracuse.
The Schaghticoke Fairruns from August 30 to September 4.
The Washington County Fair runs from August 21 to the 27.
Also, the Vermont State Fair runs from August 15 to the 19 in Rutland and The Big E, the Eastern States Exposition, runs from September 15 to October 1 in West Springfield, Massachusetts.
Funnel Cakes
Serves 8
INGREDIENTS
Vegetable or canola oil, for frying
2 eggs
1 cup milk
1 cup water
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon cinnamon
3 teaspoons baking powder
1/2 teaspoon kosher salt
Confectioners’ sugar
METHOD
Heat about 1 inch of oil in a skillet or Dutch oven to 375°F. Line a baking sheet with paper towels and set aside.
While oil is heating, beat together the eggs with the milk, water, and vanilla until combined. In a separate bowl, whisk together the flour, sugar, cinnamon, baking powder, and kosher salt. Add to the egg mixture and whisk until smooth and lump-free.
Keep the spout of a narrow funnel closed with your finger and ladle 1/2 cup of batter into the funnel. Hold the funnel a few inches above the hot oil and release your finger, moving the funnel in a spiral motion -- like forming a spider web -- until all the batter is released. (You can also pour the batter into the oil, slowly, with a measuring cup with a spout.)
Fry for about 2 minutes on each side, keeping an eye on the oil and adjusting heat as necessary, until golden brown. Drain on paper towels and dust with confectioners’ sugar. Repeat with remaining batter. Serve warm.
