Make your midway favourites at home!

 

It feels… weird… to be at this point in the summer, and not stuffing our faces with outrageous, deep-fried food on the K-Days midway. So, in this edition of the KiSS Cooking Club, Ian attempts to recreate some of your favourites at home.

 

Corn Dogs

Ingredients:

  • Hot dogs
  • 1 cup all-purpose flour
  • 3/4 cup cornmeal
  • 3 tbsp granulated sugar
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1/2 tsp baking soda
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp cayenne pepper
  • 1 cup milk
  • 2 large eggs
  • Vegetable or Canola oil for frying

 

Directions:

  1. Pat hot dogs completely dry with paper towels, then skewer with long wooden skewers. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, baking soda, black pepper, and cayenne.
  2. In a small bowl, combine milk and eggs, then pour into dry ingredients and mix until just combined. Pour batter into a tall glass and let sit while oil heats.
  3. In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 375°. Dip hot dogs into batter and coat evenly. Fry hot dogs, 4 to 5 at a time, until golden, 5 minutes, turning as necessary. Use tongs to remove from oil and place on a paper towel-lined plate. Fry remaining hot dogs, letting oil come back to temperature between batches.
  4. Serve with ketchup and mustard.

 

Deep-Fried Bloomin’ Onion

Ingredients:

  • 1 sweet onion, large
  • 1 ½ cups milk (355 mL)
  • 2 eggs
  • 1 ½ cups flour (190 g)
  • 1 ½ tbsp garlic powder
  • 1 tbsp paprika
  • 2 tsp pepper
  • 1 tbsp salt
  • Vegetable or Canola oil for frying

 

Directions:

  1. Cut the top of an onion and place it cut-side down.
  2. Using a sharp knife make 4 ½-inch (11.5 cm) cuts then go back and make 3 cuts in between each quarter.
  3. Flip the onion over and coax apart its layers or “petals”. In a medium bowl, combine the eggs and the milk.
  4. In a large bowl combine flour, paprika, oregano, salt, garlic powder, and black pepper.
  5. Place the onion in the medium bowl, coating every petal with egg wash.
  6. Place the onion in the dry mixture coating every petal.
  7. Coat the onion in the egg wash and dry mixture one more time.
  8. Heat oil to 375ºF (190ºC) in a deep-fryer or dutch oven.
  9. Place onion in the freezer for 10 minutes. (IAN COMPLETELY FORGOT TO DO THIS, DO NOT SKIP THIS STEP. IT’S PROBABLY VERY IMPORTANT LOL)
  10. With tongs, add the onion to the oil for 2 minutes or until it is browned and crispy.
  11. Move onion to plate covered in paper towels and allow to drain for 5 minutes.
  12. Meanwhile, in a small bowl combine sour cream, salt, pepper, paprika, mayonnaise, Worcestershire sauce, and ketchup. Serve as a dipping sauce!

 

Deep-Fried Ice Cream

Ingredients:

  • Two scoops of ice cream (any flavour)
  • 1 tbsp sugar
  • 1 tbsp cinnamon
  • ½ cup crushed corn flakes
  • Vegetable or Canola oil for frying

 

Directions:

  1. Mix cinnamon and sugar and spread on one plate.
  2. Crush corn flakes, and spread onto a second plate.
  3. Form ice cream into a ball, then roll in cinnamon/sugar mixture, then again into cornflake mixture.
  4. Heat oil over medium heat. Make sure the oil does not overheat by keeping it at about 350 degrees F.
  5. Submerge ice cream balls in the fryer for 2 or 3 seconds and remove.
  6. Cross your fingers this worked better for you than it did for Ian. LOL