COUNTY FAIR SATURDAY!! FRIED ICE CREAM IS A REALITY 🌞
(Who needs fried dough when you can have these!)
Deep-Fried Ice Cream
1/2 cup sugar
4 ounces ground cinnamon
1 scoop vanilla ice cream
3/4 cup cornflakes, crushed
Oil for frying
1 tablespoon honey
Whipped cream
Maraschino cherries
Combine the sugar and cinnamon in a
bowl. Roll the ice cream scoop in the cinna-
mon-sugar mixture, then roll the ice cream in
the crushed cornflakes. Make sure the corn-
flakes stick to the ice cream. Immediately place
the ice cream back in the freezer to harden.
To deep-fry, heat the oil to 375 degrees.
Immerse the coated ice cream in the oil for
approximately 5 seconds. Remove the ice cream
and allow the oil to drain from the ice cream.
Place in a dish. Pour the honey over the ice
cream. Serve with whipped cream around the
sides, and top with a maraschino cherry.
From 'The Great Southern Food Festival Cookbook"
https://www.goodreads.com/en/book/show/6406155-the-great-southern-food-festival-cookbook
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Fried Twinkies
6 Twinkies
4 cups plus 1 tablespoon vegetable oil, divided
1 cup milk
2. tablespoons vinegar
1 cupall-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Popsicle sticks
Flour for dusting
Chill or freeze the Twinkies for several hours
or overnight.
Heat 4 cups of the oil in a deep fryer to
about 375 degrees. In a bowl mix together the
milk, vinegar, and the remaining 1 tablespoon
oil.
In another bowl, blend the flour, baking
powder, and salt. Whisk the wet ingredients
into the dry ingredients and continue mixing
until smooth. Refrigerate the batter while the
oil heats, Insert a Popsicle stick lengthwise into
each ‘Twinkie, leaving about 2 inches to use as
a handle.
Dust the ‘Twinkies with flour and dip
into the batter. Rotate the Twinkie until the
batter covers the entire cake, Place carefully in
the hot oil. The ‘Twinkie will float to the top of the
oil, so submerge it with a utensil to ensure even
browning. Fry for 3 to 4 minutes or until golden.
Remove the Twinkies to a paper towel and let drain.
Allow the ‘Twinkies to sit for about 5 minutes before
serving.
Makes 6 Servings
From 'The Great Southern Food Festival Cookbook"
https://www.goodreads.com/en/book/show/6406155-the-great-southern-food-festival-cookbook
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Too sweet? Try this:
Deep-Fried Pickles
2 large egg yolks
1 cup water
1 1/2: cups all-purpose flour
1 (32-ounce) jar whole dill pickles, well drained
Oil for frying
Beat the yolks and water together in a large
mixing bowl. Gradually beat in the flour, keep-
ing the batter smooth. Trim the ends off the
pickles. Slice the pickles 1/4 inch thick and dry
well on paper towels. Heat oil to 375 degrees
in a deep skillet. Dip the pickle slices in the
batter. Fry in the hot oil until slightly browned.
Drain on paper towels and serve at once.
Makes 8 Servings
From 'The Great Southern Food Festival Cookbook"
https://www.goodreads.com/en/book/show/6406155-the-great-southern-food-festival-cookbook
Remember: Moderation in all things! 
Enjoy! 