State fair food has its origins in agricultural fairs and exhibitions that began in the United States in the early 19th century. These events were initially organized to showcase and celebrate the achievements of local farmers and agricultural communities. Over time, these fairs evolved to include various attractions, entertainment, and food concessions, which eventually gave rise to the popular state fair food we know today.
The exact origin of specific state fair foods can vary, but many of them have roots in regional and traditional cuisines. State fairs across the United States have become known for their unique and often indulgent food offerings, with vendors continually introducing creative and sometimes outrageous culinary creations.
Some iconic state fair foods include:
- Corn Dogs: Corn dogs, a battered and deep-fried hot dog on a stick, are believed to have originated in the early 1940s. Neil Fletcher is often credited with popularizing corn dogs when he introduced them at the Texas State Fair.
- Funnel Cakes: Funnel cakes are made by pouring a thin batter through a funnel into hot oil, creating a crispy, deep-fried treat. They have European origins and were brought to the United States by German immigrants. Funnel cakes gained popularity at state fairs and carnivals, becoming a staple fair food.
- Deep-Fried Oreos: Deep-fried Oreos are a more recent addition to the state fair food scene. They gained popularity in the early 2000s and involve dipping Oreo cookies in batter and frying them until they are golden and crispy.
- Elephant Ears: Elephant ears are large, fried pastries sprinkled with sugar and sometimes cinnamon. They are called elephant ears due to their shape, which resembles the ears of an elephant. The origin of elephant ears is uncertain, but they are commonly associated with state fairs and carnivals.
- Turkey Legs: Roasted turkey legs, often referred to as “turkey legs” or “giant turkey legs,” have become a popular fair food. They are typically smoked or roasted and offer a substantial and flavorful snack option.
- Pronto Pups: Pronto Pups are similar to corn dogs, but they are made with a different batter recipe. They were introduced at the Minnesota State Fair in the late 1940s and gained popularity as a unique fair food item.
These are just a few examples of state fair foods, and the list continues to grow as vendors experiment with new creations and flavors each year. State fairs provide a platform for food innovation and indulgence, with vendors competing to offer the most exciting and delicious treats to fairgoers.
Other food goodness or evilness you might find could be
Fried Pickles: Pickles coated in batter and deep-fried until golden and crispy.
Fried Cheese Curds: Cheese curds breaded and deep-fried until they become warm, gooey, and delicious.
Loaded Nachos: Tortilla chips topped with cheese, meat, salsa, guacamole, sour cream, and various other toppings.
Cotton Candy: Fluffy, spun sugar that melts in your mouth, often found in vibrant colors.
Caramel Apples: Apples coated in sticky caramel and often rolled in nuts, sprinkles, or chocolate.
Our personal favorite is the Funnel Cakes…. Here’s a delicious funnel cake recipe that’s considered one of the best:
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 2 large eggs
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions:
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
- In a separate bowl, beat the eggs. Add the milk and vanilla extract to the beaten eggs and whisk together.
- Slowly pour the wet ingredients into the dry ingredients, whisking continuously until the batter is smooth and well combined. The batter should have a slightly thicker consistency than pancake batter.
- Heat vegetable oil in a deep pot or skillet to a temperature of about 375°F (190°C).
- Once the oil is hot, pour the batter into a funnel or a squeeze bottle with a wide opening. Hold the funnel or bottle close to the surface of the oil and slowly pour the batter in a circular motion, starting from the center and working your way outward to create a spiral shape.
- Fry the funnel cake for about 2-3 minutes on each side, or until golden brown. Use tongs or a slotted spoon to carefully flip the funnel cake halfway through cooking.
- Once cooked, remove the funnel cake from the oil and place it on a plate lined with paper towels to absorb any excess oil.
- Dust the funnel cake generously with powdered sugar while it’s still warm.
- Repeat steps 5-8 with the remaining batter, adjusting the heat of the oil as needed to maintain a temperature of around 375°F (190°C).
- Serve the funnel cakes immediately while they’re still warm and crispy. You can also add toppings like chocolate sauce, caramel, whipped cream, or fresh fruit if desired.
Enjoy your homemade funnel cakes! They’re best enjoyed fresh, but if you have any leftovers, you can reheat them briefly in the oven to regain some of their crispiness.
Not Your Grams Kitchen 