Deep-fried goodness: Food remains highlight of fair season across the state

County and state fairs often evoke nostalgia for Midwesterners, with memories of carnival rides, games, and of course, food coming to mind.

There’s something about going window to window, ordering a lemonade shake up, then a bucket of fries soaked in vinegar and salt.

If one thing’s for sure — Ohioans know all about the guilty pleasures found at the fairgrounds. And if they don’t, they will now.

Lucas County Fair

Susan Stram, the vice president of the Lucas County Agricultural Society, said a fair food she can’t go without is onion rings.

The vice president noted that other classics like deep-fried Twinkies, Oreos, pickles, and more are “things that you normally only get when you go to a fair.”

The Lucas County Fair, located in Maumee, doesn’t just speak to Ohio foodies, she noted, but travels to Pittsburgh as well, featuring one of Stram’s favorite Philly cheesesteaks that she even recreates at home.

“I take what they call sizzle steaks that you can get in the freezer. They’re kind of thin,” she continued. “I will slice those up and brown those, then add my green peppers, and my onions and mushrooms to it, top it with some provolone and grill my bun.”

When Stram tries her hand at onion rings at home, she prefers using a beer batter as a coating. Making sure the onions are very dry before dipping them in the batter is the best way to ensure the batter will adhere to the onion.

But the tips don’t stop here — Stram may as well open up her own fair food truck with all the tricks she keeps up her sleeve.

“My easy way of elephant ears [at home] is taking a flour tortilla shell and deep frying it,” she continued. “Then adding my toppings to it, [like] cinnamon and sugar.”

Back at the fairgrounds, Stram said that on Monday — which is opening day — the “Battle of the Burgers” will be returning from 4 to 8 p.m, featuring local vendors competing for best in event and people’s choice awards.

The “Taco Throwdown” is set for Tuesday from 4 to 8 p.m., with food trucks competing for the same two awards.

The vice president added that an apple pie challenge is another food contest at the fair, with no cost for entry, other than into the fair itself.

It’s clear that food and fair go together like a horse and a carriage, showcasing how it's an essential part of this area fair year after year.

The Lucas County Fair is set to run from Monday to July 14, providing guests with all their fair food needs.

The Ohio State Fair

Jess West, the public information officer at the Ohio State Fair, added that deep-fried is often the first thing that comes to her mind in terms of the fair.

“Fair food is so much fun. Sometimes it’s wacky, it can come on a stick [or be a] deep fried delicious treat,” she added. “It’s different from what people eat at home or what you can even get at a restaurant.”

Guests love to try new food along with getting their fair staples every year, West said. Whether that’s trying pickle lemonade or a Flaming Hot Cheeto burger, or classics like funnel cakes and elephant ears.

“Specifically here at the Ohio State Fair, we have the butter cow and calf [sculptures]. … It’s always a staple to get ice cream or a cheese sandwich,” she continued. “Also deep-fried Buckeyes, which are very much an Ohio staple. … You can get that alongside deep-fried candy bars [or] deep fried Oreos.”

Food is definitely a focus at the fair, West said, with chili cookoffs, cooking demonstrations, and hundreds of classes within the cooking and baking competitions.

“Food competitions and baking and cake decorating competitions have been a really long standing tradition that people still love to this day,” she added.

“I think that it's great when younger people are getting involved in these competitions, and they're trying their hand at cooking and baking and experimenting and figuring out different flavors and combinations that go together in the kitchen.”

Recipes entered in these competitions can be very intimate and personal, she noted, with many being passed down generation to generation, adding that contestants are proud of their work and want to showcase it in their community.

“We have an entire recipes page on our website, and there are a few in there that are DIY at home,” the public information officer added.

“Deep fried candy bars, deep fried cookie dough. … We have fresh cut fries [and] fried pickles. That page is full of lots of competition recipe entrees and winners. … Anything from old fashioned root beer bread to peach jam [and] brown butter frosted maple drop cookies.”

The Ohio State Fair, held in Columbus, is scheduled for July 24 to Aug. 4, West shared. Fair food vendors will be offering “$3 Thursdays” both weeks of the fair, with mini versions of select menu items for guests to try.

Fair at home

To prolong fair food’s undeniable charm, having at-home recipes that reflect some classics is one way to preserve its nostalgia.

As someone who grew up attending the Ross County Fair in southern Ohio each summer, Apple Cider Slushies are something I always crave around this time of year.

The frozen cider blended together with cinnamon, nutmeg, and maple syrup makes for a refreshing beverage that always kept me driving down State Rt. 104 to get another taste.

Deep-fried Buckeyes are a given in the state of Ohio, with a funnel-cake/pancake-like batter, surrounding a peanut butter and chocolate treat. Buckeye candies are made to look like buckeye nuts that fall from the state tree of Ohio — the buckeye tree.

Walking Tacos are something I grew up eating, and have always been convenient for fair strolling and people watching, since you’re eating right out of a chip bag.

Seasoned beef, loads of cheese, and your favorite taco toppings all in one single-serving bag of Fritos or Doritos gives the feel of a portable taco salad. You could even make the dish vegetarian by substituting the ground beef for tofu, plant-based meat, and more.

This recipe comes straight from the Ohio State Fair’s recipe book, which ultimately turns your home kitchen into a fair food vendor when you try these well-tested dishes.

Whether you grew up on fair food or are new to the concept, these recipes have a comforting feeling when eaten both at the fairgrounds or from your own home.

Apple Cider Slushies

Yield: 2 large drinks

Time: 15 minutes

Ingredients:

2 cups apple cider, to be frozen into cubes

1 and 1/4 cups apple cider, for blending

Pinch of cinnamon

Pinch of nutmeg

1 tablespoon maple syrup

A splash of bourbon or apple brandy, optional

Apple slices and cinnamon sticks for optional garnish

Directions:

Prep: The day before (or up to a week before), freeze two cups worth of apple cider in ice cube trays. It's important to do this, because blending apple cider with regular ice cubes will water down the flavor a ton.

When ready to make the slushies, add the fresh apple cider to a blender, then the apple cider ice cubes, the spices, and maple syrup. If adding alcohol, do so now. Secure the lid and blend on high until everything is blended into a slushy consistency.

Serve immediately, and top with a cinnamon stick or apple slices for a fun garnish. Make multiple batches to yield more drinks.

Source: Blue Bowl Recipes , adapted by Maddie Coppel

Deep-fried Buckeyes

Yield: 12 buckeyes

Time: About 25 minutes, plus one hour of freezing

Ingredients:

1 1/4 cups flour

2 teaspoons baking powder

¼ teaspoon salt

¾ cup milk

1 egg

12 buckeye candies placed in the freezer for 1 hour

Vegetable oil, for frying

Powdered sugar, for garnish

A drizzle of chocolate syrup, for garnish

Directions:

Start by placing your buckeyes in the freezer for about an hour before frying. This will help the candy not ooze out into the oil and out of its outside coating.

Combine flour, baking powder, and salt in a medium bowl.

Whisk together the milk in egg in a separate bowl, and once combined add it to the dry ingredients, and whisk until a pancake-batter-like consistency is formed, but maybe just a tad thicker.

Pour 1 ½ inches of oil in a Dutch oven and heat to between 350 and 360 degrees.

Coat your buckeyes all over with batter, and place in oil, frying three at a time.

Fry until golden brown on bottom and then flip over. Remove from oil and place on a paper-towel lined plate when the second side is golden — this process will only take a few minutes, if that.

Dust with confectioners' sugar, drizzle with chocolate sauce, and eat warm.

Source: Spicy Southern Kitchen , adapted by Maddie Coppel

Walking Tacos

Yield: 6 to 8 servings

Time: 30 minutes

Ingredients:

For tacos:

1 pound ground beef

1 cup chunky salsa

1 tablespoon garlic, minced

½ tablespoon cumin

½ tablespoon turmeric

1 tablespoon onion powder

½ tablespoon coriander

½ tablespoon paprika

½ tablespoon red pepper flakes (to taste, optional)

½ teaspoon salt

½ teaspoon pepper

Mini bags of corn chips (Fritos, Doritos, etc.)

For Toppings:

Cheddar cheese, shredded

Guacamole

Lettuce, shredded

Sweet corn, off the cob

Jalapeno slices

Sour cream

Chipotle mayonnaise

Plus any other of your favorite taco toppings and sauces!

Directions:

In a large skillet over medium-high heat, brown the ground beef. Season with salt and pepper to taste.

When about half of the meat is browned, add the salsa, and minced garlic. Stir until the garlic is fragrant, about 2-3 minutes.

Stir in the cumin, turmeric, onion powder and coriander until completely combined. Let the beef simmer for a few minutes to evaporate off any excess liquid in the skillet.

Add the paprika and red pepper flakes (optional) to the skillet. Stir until combined then remove the skillet from the heat.

To build the walking tacos: select your favorite mini bag of chips, like Fritos or Doritios. I like to crunch up the chips in the bag before adding the other ingredients. Add a scoop of the taco meat and then top with your desired taco toppings. Enjoy!

Note: For a vegetarian substitute, try substituting the ground beef for tofu, plant-based meat, etc.

Source: The Ohio State Fair Recipe Book , adapted by Maddie Coppel