Fair Food you can make at home. Elephant Ears anyone? Or maybe a deep fried Brownie?
Jolene Ketzenberger of Eat Drink Indy and Fishers Test Kitchen joined us today with some recipes to help bring the fair to you!
County Fair Fried Dough or Elephant Ears (Makes 8)
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 tablespoons (28g) unsalted butter, cold, in 1/2″ cubes
- 3/4 cup (170g) water, lukewarm
Mix the flour, baking powder, and salt.
Work in the cold butter, using a pastry blender, your fingers, or a mixer.
Stir in the warm water to make a soft dough. Cover and let rest for 15 minutes.
Divide the dough into eight pieces. Working with one piece at a time, roll into a thin 5″ round, about 3/8″ thick.
Heat about 3/8″ vegetable oil to 375°F in an electric frying pan, or in a pan over a burner. If you’re using a 10″ diameter pan, this is 2 cups of vegetable oil. If you’re not using an electric frying pan, use a candy thermometer to take the temperature of the oil; or guesstimate it by seeing if the first piece of dough fries nicely in the time specified.
Pick up one dough disk, and carefully lower it into the pan. Let it cook for 60 seconds (it’ll puff up on top and become light brown on the bottom), then flip it over and cook until light brown on the other side, about 60 seconds. You don’t want to cook these too dark; they’ll become overly crisp.
Remove from the oil and set on a paper towel-lined baking sheet. Place in a 200°F oven to keep warm while you make the remaining fried doughs.
Serve warm, with maple syrup or cider syrup; confectioners’ sugar, or cinnamon sugar; or the topping of your choice — some folks enjoy a savory version, with marinara sauce and cheese.
Deep-Fried Brownie Bites (Makes about 16)
- 1 box (1 lb 2.4 oz) brownie mix
- 1/4 cup water
- 1/4 cup vegetable oil
- 1 egg
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon table salt
- 12 oz club soda (or beer)
- Vegetable oil for deep frying
- Powdered sugar, for dusting
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 8- or 9-inch square pan with shortening or cooking spray. Prepare brownies according to package directions. Spread batter in pan.
Bake 8-inch pan 38 to 40 minutes, 9-inch pan 34 to 37 minutes, or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pan on cooling rack, about 1 hour 30 minutes. Cut into 4 rows by 4 rows.
In 5-quart Dutch oven or heavy saucepan, heat 2 to 3 inches oil to 350°F. In medium bowl, mix flour, baking powder, 1 teaspoon salt and the club soda or beer with whisk until smooth. Working in small batches, dip brownies into batter. Fry in hot oil about 2 minutes or until golden brown. Drain on paper towels; dust with powdered sugar.
For more from Jolene visit, eatdrinkindy.com.