It is hard not to go to the great State Fair of Oklahoma and not eat all of the fabulous foods. Today my hubby and I had a lunch date at the Fair! It was so much fun plus I got to do a little culinary research. Every year I love seeing all of the creative new items at the fair. But if we are honest we all love the tried and true items we have been eating every year! The corndogs and Indian Tacos are what my family gets every year! In fact my hubby cannot walk into the fair and take more than 20 steps before getting a Pancho Corn Dog. In fact…this is how he met me at the gate to get in..
Here is my hubby and I on our Fair lunch date. Which by the way is awesome! If you work in the city then take time for lunch at the Fair!
Another thing I think about while walking around the Fair is MIO Coalition. This organization is all about showing and publicizing all of the great products that are MADE IN OKLAHOMA! So it is a no brainer that when I am making a Fair food that I focus on all of the great companies here in Oklahoma that make incredible foods.
Here is my homemade State Fair Corn Dogs. They are pretty darn close to the fair’s and the best part is that I use Schwab dogs and Shawnee Mills muffin mix. It is a snap to make!
State Fair Bacon Wrapped Corny Dogs
3 packages Shawnee Mills corn bread muffin mix
1 tablespoon brown sugar
4 eggs
1/2 cups milk
1/2 cup corn starch
9 strips of bacon
9 hot dogs, cut in pieces
Preheat oil in a large dutch oven to 350 degrees F. To prepare dogs, skewer with wooden skewers and then dredge in corn starch. To make the batter, mix the corn bread muffin mix, brown sugar, eggs and milk together. Allow to sit for 5 minutes. Then pour into a tall glass. Dip dogs into the batter, wrap with bacon and then carefully place into the oil. Cook till golden brown. Remove from oil and drain on paper towels. Serve with mustard and ketchup.
State Fair Indian Tacos
4 cups Shawnee Mills Self Rising Flour
2 cups whole milk
pinto or Ranch style beans
2 pounds ground beef, browned
1 package taco seasoning
shredded iceberg lettuce
chopped tomatoes
red onions, chopped
cheddar cheese, shredded
salsa
sour cream
canola oil for frying
Directions:
Heat a large cast iron pot with canola or vegetable oil till hot. In a large bowl, mix together the self rising flour and whole milk. Mix just till it comes together. It will be sticky. Do not over mix! Spoon out a baseball sized ball and place on a well floured board. Knead just till not too sticky. Flatten with your hands till it is about 4 inches wide and about 3/4 inch thick. Do not over work…It will make for tough bread. Place 1 round in the hot oil. It will bubble and come to the top. Allow to fry till golden brown and then flip with tongs. Once brown on both sided place on a paper towel lined cookie sheet. Continue till all breads are fried.