Five Fair Food Favorites you can make at home

Ah yes, Spring is finally here. Soon the leaves are returning to the trees and the warmer weather means that we may only have one or two more blizzards coming before summer (because, you know, this is Ohio, after all).

It’s during this time that we start longing for summer. More specifically, we’re aching to chow down on some food at the Canfield Fair. Unfortunately, that’s still a few months away. So what is a Fair Foodie to do? Get some deliciousness going in the comfort of your own home, of course!

These tried-and-true recipes we’ve gathered from around the web and enjoyed ourselves may not be quite as tasty as they would be on a beautiful summer afternoon at the Canfield Fairgrounds, but they’re fun, easy to make and will help tide you over until August 30 rolls around.

Elephant Ears


1 1/2 cups milk

1 teaspoon salt

2 tablespoons white sugar

3/8 cup shortening

2 tablespoons active dry yeast

4 cups all-purpose flour

1 quart oil for frying

3 tablespoons ground cinnamon

6 tablespoons white sugar


In a small saucepan over medium heat, combine milk, salt, 2 tablespoons sugar and shortening. Heat until shortening melts and sugar dissolves. Remove from heat and let cool to lukewarm, 110 degrees F (43 degrees C). Sprinkle in yeast and let sit until foamy.

Transfer mixture to large bowl, and stir in flour to make a dough. Knead until smooth, cover and let rise 30 minutes.

In a large heavy skillet or deep fryer, heat 1 inch of oil to 375 degrees F (190 degrees C).

Roll out 1 to 2 inch balls of dough into thin sheets. Fry sheets 1 to 2 minutes on a side, until puffed and golden. Drain on paper towels.

Combine cinnamon and 6 tablespoons sugar. Sprinkle over warm pastries. Serve.


Funnel Cake


1 egg

2/3 cup milk

1/4 teaspoon salt

2 tablespoons white sugar

1 1/3 cups sifted all-purpose flour

3/4 teaspoon baking powder

1 quart vegetable oil for frying

1/4 cup confectioners’ sugar for dusting


Beat egg. Mix in milk. Sift flour, salt, sugar and baking powder; beat into egg mixture until smooth.

Pour oil into a heavy pan until it is 1 inch deep. Heat to 375 degrees F (190 degrees C).

Pour batter through funnel into oil with a circular motion to form a spiral. Fry until lightly brown; turn over to brown the other side. Cook to golden brown, and remove to drain on paper towels. Sprinkle with confectioner’s sugar while still warm.


Lemon Shake


1 quart water

¾ cup granulated sugar

2 large lemons, halved



Bring the water to a boil, then remove from heat. Stir in sugar until dissolved. Allow to cool to room temperature. This mixture can be stored in the fridge for a week or until ready to use.

Gather four 8-12 ounce glasses or jars with lids. Squeeze the juice of half a lemon into each one then place the halves in each glass. Top with ice. Pour the sugar water over each one, to the top of the glass. Cover and then shake until thoroughly combined. Enjoy!


Fried Oreos


2 quarts vegetable oil for frying

1 large egg

1 cup milk

2 teaspoons vegetable oil

1 cup pancake mix

1 (18 ounce) package cream-filled chocolate sandwich cookies (such as Oreo(R))


Heat oil in deep-fryer to 375 degrees F (190 degrees C).

Whisk together the egg, milk and 2 teaspoons of vegetable oil in a bowl until smooth. Stir in the pancake mix until no dry lumps remain. Dip the cookies into the batter one at a time, and carefully place into the hot frying oil. Fry only 4 or 5 at a time to avoid overcrowding the deep fryer. Cook until the cookies are golden-brown, about 2 minutes. Drain on a paper towel-lined plate before serving.




1 pound steak tips (Beef, cut into bite size pieces)

1 tablespoon garlic (minced)

1 tablespoon lemon juice

2 teaspoons red wine vinegar

2 tablespoons olive oil

1 tablespoon oregano

1/4 teaspoons salt

1/2 teaspoons ground pepper

2 tomatoes (diced)

1/4 cups purple onion (thinly sliced)

1/4 cups feta cheese crumbles

4 pita bread

Tzatziki Sauce

1 cup greek yogurt (plain)

1 cup cucumber (diced small)

3 tablespoons dill (fresh, diced small)

1 tablespoon lemon juice

2 teaspoons garlic (minced)

1 dash salt

1 dash pepper

In a bowl, add garlic, lemon juice, red wine vinegar, olive oil, oregano, salt and pepper, mix until combined. Add meat to a zip top bag or bowl, and pour marinade over the beef. Refrigerate for 1 hour up to 4 hours.

Set grill to medium low heat, you can place meat on a skewer or place directly onto grill grates. Cook each side for about 4 minutes. Let the meat rest for 5 minutes.

Evenly divide the meat on a pita shell, top with tomatoes, onions, feta cheese and serve with Tzatziki Sauce.

For Tzatziki Sauce: In a food processor or blender, add the cucumber and half of the yogurt, process until well blended. Add mixture to a bowl and stir in remaining yogurt, dill, lemon juice, garlic salt and pepper. Add additional salt, if needed. Refrigerate until ready to use.


Note: These recipes were found from various sources around the web. We don’t own these recipes, we just thought they were tasty.