5 Classic Fair-Inspired Delights You Can Make At Home

Step right up! As the fair season rolls on,even into the fall season, the allure of classic fair food beckons. But what if you can't make it to the fair?

We've got you! Below are five fair food recipes you can make right at home, including irresistible Turkey Legs, delicious Deep Fried Cheese Curds, decadent Fried Candy Bars, the classic Chicken on a Stick, and our favorite: The Funnel Cake. Yummmmmm.

So say goodbye to the food fair lines and enjoy making your favorite fair treats anytime you want, whether it's fair season or not!

At Macaroni KID, we skip the fluff and get straight to the good stuff. No need to scroll through pages of unnecessary content — our recipes are easy to find. Now let's get cooking!

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Deep Fried Cheese Curds

Makes 4-8 servings

Ingredients:

• 1⁄4 cup all-purpose flour for coating
• 1 cup all-purpose flour for batter
• 1 pound of your favorite cheese curds
• 1 cup beer
• Favorite ranch dressing 
• Oil for frying

Directions:

1. In a skillet or deep fryer, heat oil to 375 degrees.
2. Add 1/4 cup flour in a large resealable plastic bag. Add cheese curds and shake to coat. 
3. In a large bowl, whisk beer and remaining flour. 
4. Dip cheese curds, just a couple at a time, into batter and fry for 2-3 minutes on each side or until they are golden brown. 
5. Drain on paper towels. 
6. Serve with ranch or other favorite dressing.

IKvyatkovskaya | Canva

Turkey Legs

Makes 4

Ingredients:

• 1 and 1/2 cups Dijon mustard (divided)
• 3/4 cup soy sauce
• 3/4 cup fresh lemon juice 
• 4 turkey legs

Directions:

1. Preheat oven to 375 degrees. 
2. Mix 1 cup mustard and all of the soy sauce and lemon juice together in a large bowl. Reserve 1⁄2 cup of mustard for basting. 
3. Add turkey legs to bowl of marinade and toss to coat. 
4. Remove drumsticks from marinade to a foil-lined 15x10x1-in. baking pan. Discard marinade. 
5. Bake covered for 45 minutes. 
6. Uncover and bake an additional 45 minutes or until a thermometer reads 175 degrees, basting occasionally with reserved mustard.
7. Finish on the grill for the final ten minutes to get that fair charred flavor.

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Fried Candy Bars

Makes 16

Ingredients: 

• Mini candy bars
• 1 egg
• 1 cup milk
• Pinch salt
• 1 1/2 cups flour
• 4 cups oil or shortening for frying 
• Powdered sugar for topping

Directions:

1. Freeze mini candy bars overnight.
2. Whisk together egg and milk in a large bowl. Add flour and salt and whisk until combined. 
3. Cover and refrigerate for 30 minutes. 
4. Heat about 4 cups of oil or shortening in a large pot to 365 degrees. 
5. Dunk the frozen candy bars into the chilled batter, and then gently drop them in small batches into the oil, being careful to drop in away from you so not to splatter on yourself. 
6. Cook until light golden brown. 
7. Remove and place them on a paper towel-lined plate and let set for one minute to drain excess oil and cool slightly.
8. While they're still warm, dust with powdered sugar.

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Chicken on a Stick

Makes 4-8 sticks

Ingredients:

• 2 tablespoons peanut oil (canola oil works too)
• 2 tablespoons lemon juice
• 2 tablespoons soy sauce
• 4 garlic cloves, minced
• 2 teaspoons honey
• 1/2 teaspoon ground ginger
• 1 tablespoon sesame seeds
• 1 pound skinless chicken breasts, cut into thin strips
• Red pepper flakes for taste (optional)

Directions:

1. In bowl, combine all ingredients but the chicken and mix well. Add chicken to bowl and coat. Cover and refrigerate for 2-3 hours. 
2. Preheat grill to medium hot. 
3. Thread chicken onto metal or soaked wooden skewers. 
4. Grill over medium hot grill for 4 minutes on each side or until cooked through. Baste with any remaining marinade as you grill.

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Easy Funnel Cake

Makes 4

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons granulated sugar
• 3/4 cup milk
• 1 large egg
• 1/2 teaspoon vanilla extract
• Vegetable oil, for frying
• Powdered sugar for dusting

Instructions:

1. In a large mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar.
2. In a separate bowl, beat the egg, then add the milk and vanilla extract. Mix well until combined.
3. Pour the wet ingredients into the dry ingredients and stir until you have a smooth batter. It should be slightly thicker than pancake batter. If it's too thick, add a little more milk, a tablespoon at a time.
4. Heat about 2 inches of vegetable oil in a deep, heavy-bottomed pan or a pot to 350 degrees. You can test the oil's readiness by dropping a small bit of batter into it. It's ready when it sizzles and floats to the surface.
5. Once the oil is hot, you can start making the funnel cakes. For this, you'll need a funnel or a squeeze bottle. If using a funnel, cover the bottom with your finger and pour about 1/2 cup of batter into it. Release your finger and move the funnel over the hot oil, letting the batter drizzle out in a swirling pattern to form a circular shape.
6. Fry the funnel cake for about 2-3 minutes on each side or until it turns golden brown. Use a slotted spoon or tongs to carefully flip it over.
7. Once both sides are cooked, remove the funnel cake from the oil and place it on a plate lined with paper towels to absorb any excess oil.
8. While the funnel cake is still warm, dust it generously with powdered sugar.
9. Repeat the process with the remaining batter, making sure not to overcrowd the pan.
10. Serve the funnel cakes immediately while they're still warm and crispy.

Charlotte Linde is the publisher of Macaroni KID EATS and Macaroni KID Cedar Rapids, Iowa.