Posted on 03/30/2016 5:24:44 PM PDT by Jamestown1630
My husband grew up in Pennsylvania, and a generations-old tradition for his family is attending the Bloomsburg Fair, which has been going on since 1855 and was only interrupted for one year, due to Tropical Storm Lee in 2011.
My first visit to the Fair was basically my honeymoon - it was the first time that we were able to get away for an extended period in the year that we ran off to the Courthouse and got hitched.
I loved the fair, especially the giant prize-winning pumpkin, the trotting horses, the beautiful turkeys and other poultry, and all the 4H kids showing off their animals - but also the FOOD.
I tried a few things there that I had never had before, including funnel cakes; but my absolute favorite was: Beer-Battered Deep Fried Vegetables. And as soon as we came home, we searched for a way to make them ourselves.
This is the recipe we always use; and I've found that this can be done ahead, refrigerated, and then reheated in the oven almost without losing any quality whatsoever. We usually do mushrooms, onions, zucchini; but you can also use asparagus, eggplant, cauliflower:
Deep Fried Veggies
2 Cups All-Purpose Flour
1-1/2 C. Beer
1 tsp. Salt or to taste
1-1/2 tsp. Garlic Powder
1 tsp. Baking Powder
1/4 tsp. Paprika
Vegetables: Mushrooms, Zucchini, Onions, Cauliflower, etc., cut into bite-sized chunks.
Oil for deep frying (we use Peanut Oil).
Combine flour, salt, garlic, baking powder and paprika in a bowl. Add beer and whisk until smooth.
Cover and chill the batter for at least 30 minutes.
Heat oil to 375 degrees. Dip the veggies in batter, and fry in batches until golden brown.
Place on a rack to drain and sprinkle with salt as soon as taken from the oil. Allow the oil to return to 375 before frying the next batch.
The ones we got at the fair were accompanied by a dipping sauce; I don't remember it very much, but here is another recipe that includes a Mustard-Ranch sauce:
-JT
Mmmmmm deep fried pickles.....
Great tip! Thanks.
I was thinking about those, but I’ve never tried them or made them. Here’s a recipe:
http://www.foodnetwork.com/recipes/deep-fried-pickles-recipe.html
-JT
looks like the pepperoni is all falling to one side ;)
I don’t think it’s that hard, but it is a commitment (I guess the local HomeDepot/Lowes is ‘your friend’:-)
The one my father-in-law had looked like about 2:27 in this video, but a lot smaller and with a chimney. Wasn’t fancy, but worked:
https://www.youtube.com/watch?v=hjyVk7ciVRI
-JT
The six year old grandson is a pepperoni nut. He is supposed to do a half pepperoni and half cheese (for his little sister) but he hedges a bit.
I’m almost ready to order this oven:
https://www.fornobravo.com/store/primavera70-assembled-28-oven-fp70y1/
As soon as the addition and deck are done, I’ll have a spot for my baby. I’ve been wanting this for decades! When we moved hubby got promised a barn and boat, and I got a pizza oven and my spice business (still working up to that).
LOL, looks like he transitioned slowly for his sister’s side!
The problem isn’t building one. The problem here is HAVING one. Some dumb rule.
Stayed late for report card night, too tired to make anything. I could tear up that pepperoni pizza! ; )
Exactly!
Oh, Gosh.
My husband, when we’re planning our retirement settle-down, always says: “No HOAs!”
-JT
That is a really nice one, and reasonable as these things go.
(By the way: there’s always a herb-and-spice guy at the Bloomsburg Fair, and we buy a year’s supply of everything when we go, because it saves us so much money. It’s not a bad business to be in :-)
-JT
Last week you mentioned a Chocolate Ganache Cake Recipe you posted a few weeks back. I’ve gone back through previous posts, but couldn’t find it.
Any chance you know where you put that?
I would love to have a couple of acres out of town. Maybe someday. And good night. It is my bedtime.
Come on down to the Lake of the Ozarks...
Hi;
Here it is; I was mistaken last week when I said that it came from a magazine. It’s actually from the ‘Loaves and Fishes’ cookbook, from 1978:
http://www.myfrienddebbie.com/article_master.php?id=41
-JT
Good Night. Dream of being on your own 2 acres.
-JT
What about fried ice cream? Has anyone done this?
I did a big back yard makeover 8 years ago and was strongly considering a big masonry pizza oven.
The primary reason I did not is the warm up time. You’re looking at 2 hours or so. Not good if all you want to do is bake 2-3 pies.
I ended up with a 2stone pizza grill, which is no longer made. Willard does make commercial products, and if you’re looking at a Forno Bravo product, you might consider them.
My $0.02
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