STATE FAIR TIME MEANS YUMMY, NOT GOOD FOR YOU FRIED FOOD!

It is State Fair Time in Minnesota. Which means the three F's...Fatty Fried Foods! Here are few of my favorites for you to enjoy!

FRIED GREEN BEANS

These taste like TGIF’s fried green beans!

INGREDIENTS:

Wasabi Cucumber Ranch Dip
1/2 cup bottled ranch dressing (Hidden Valley is best)
1/4 cup cucumber, peeled, seeded, minced
1 tablespoon milk
1 1/2 teaspoons prepared horseradish
1 teaspoon cider vinegar
1 teaspoon wasabi powder
1/8 teaspoon salt
1 pinch cayenne pepper

GREEN BEANS

1 egg, beaten
1 cup milk
4 cups vegetable broth or 4 cups chicken broth
6 -8 ounces fresh green beans
1 cup flour
1 cup plain breadcrumbs or 1 cup seasoned dry bread crumb
3/4 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
vegetable shortening, for frying or vegetable oil

DIRECTIONS:

Combine dip ingredients in blender. Blend until smooth.
Place in bowl; cover and chill till ready to use. Dip will thicken as it chills.
Place beans in the broth.
Bring to a boil and cook 15 minutes, then place in cold water to stop cooking process.
Mix beaten egg with milk in a shallow bowl.
Measure 1 cup of flour into another shallow bowl.
Combine bread crumbs, 3/4 teaspoons salt, black pepper, onion powder and garlic powder into a third bowl.
Take a handful of beans out of the water and shake off excess liquid.
Coat the beans with the flour, shaking to remove excess flour.
Dip the beans, one at a time, into egg/milk mixture, then dip in breadcrumb mixture.
Place the beans on a plate until all are coated.
Heat the shortening or oil to 350°F in a heavy skillet(or use deep fryer). Use enough to cover the beans, about 1 1/2 inches.
Fry until golden brown, about 1 1/2 minutes.
Drain on paper towels.
To serve, place on a large platter and serve with the Wasabi cucumber ranch dip. Enjoy!

FRIED OKRA

Just as I remember fried okra as a child. A simple Southern classic! Okra is dredged in seasoned cornmeal, then fried until golden.
Jazz up the breading mixture with a little Cajun seasoning, if you want spicier fried okra!

INGREDIENTS:

10 pods okra,sliced in 1/4 inch pieces
1 egg,beaten
1 cup cornmeal
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup vegetable oil

DIRECTIONS:

In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.
Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.

BUFFALO FRIED PICKLES

INGREDIENTS:

Vegetable oil (for frying)
1 cup self-rising cornmeal mix
1/4 cup all-purpose flour
2 tablespoons buffalo wing seasoning
1/2 teaspoon ground black pepper
1 egg, lightly beaten
1/2 cup milk
2 cups dill chips, well drained

DIRECTIONS:

In a deep fryer or a large Dutch oven with a deep-frying thermometer, heat oil to 360 degree.
In a shallow bowl, stir together cornmeal mix, flour, buffalo wing seasoning, and black pepper.
In another bowl, combine egg and milk.
Dip dill chips in milk mixture and roll in cornmeal mixture. Fry pickles in batches for approximately 3 minutes per batch until golden brown. Drain on paper towels.

CHILI OKRA PODS

From the Americas, cornmeal. From Africa, okra. Combine the two with seasonings, dip in egg, and deep-fry until tender for a delicious side dish.

INGREDIENTS:

1/2 cup buttermilk
2 large eggs
1 cup yellow cornmeal
4 tablespoons chili powder
1 1/2 teaspoons salt
1 teaspoon coarse-ground black pepper
1 pound fresh okra
Vegetable oil (for frying)
1 recipe Dipping Sauce (Recipe follows.)

DIRECTIONS:

Combine buttermilk and eggs; set aside.
Combine cornmeal, chili powder, salt, and pepper; set aside.
Cut off and discard stem ends of okra.
One at a time, dip okra in buttermilk mixture and then dredge in cornmeal mixture. In deep fryer, heat oil to 365 degrees. Place prepared okra in a single layer in fryer basket. Fry okra for 7 minutes, or until golden brown; drain on paper towels. Serve with dipping sauce.

DIPPING SAUCE

INGREDIENTS:

1 cup sour cream
2 tablespoons salsa
1 1/4 tablespoons fresh lime juice

DIRECTIONS:

Combine all ingredients. Refrigerate

SQUASH FRITTERS

INGREDIENTS:

Vegetable oil for frying
1 1/2 cups self-rising cornmeal mix*
1/2 cup all-purpose flour
1/2 teaspoon salt
1 cup whole buttermilk
2 large eggs, lightly beaten
1 cup shredded Monterey Jack cheese
3/4 cup grated zucchini squash
3/4 cup grated yellow squash
1/4 cup finely chopped green onion
1 recipe Chive-Horseradish Cream (Recipe follows.)

Chive-Horseradish Cream

3/4 cup sour cream
1/4 cup mayonnaise
1/4 cup chopped fresh chives
2 tablespoons prepared horseradish
1 tablespoon fresh lemon juice
1/4 teaspoon ground black pepper

DIRECTIONS:

In a large Dutch oven, heat 3 inches of oil to 350 degrees.
In a large mixing bowl, combine cornmeal mix, flour, and salt.
In a separate bowl, combine buttermilk and eggs. Add buttermilk mixture to cornmeal mixture, stirring to combine. Add cheese, squashes, and green onion, stirring to combine. Drop batter by tablespoonfuls into hot oil. Fry for 2 to 3 minutes, or until golden brown. Remove from oil and drain on paper towels.
Serve with Chive-Horseradish Cream.

Note:
*If self-rising cornmeal mix is not available, place 1 tablespoon baking powder and 3/4 teaspoon salt in a 2-cup measuring cup. Fill with corn meal to the 1 1/2-cup mark.

Chive-Horseradish Cream
In a small bowl, combine all ingredients. Cover and refrigerate until ready to serve

CHICKEN FRIED BACON

Unbelievable!!! This is sooooo good. Not good for you, but sooooo good!
Chicken Fried Bacon is the newest fad in fatty foods.

Ingredients:

1 cup flour
1 cup corn flour (not corn meal or corn starch)
1 tablespoon salt
1 tablespoon pepper
1 can evaporated milk
1 pound thick cut bacon
Oil (canola)

DIRECTIONS:

Heat oil in a large, heavy pan to 375 degrees. Combine the flours, salt, and pepper in a large shallow bowl or tray. Place the milk into a separate bowl. Coat each bacon slice with the flour mixture, then dip in the milk, then repeat with more flour. Fry in the hot oil until golden and crisp. Remove with a slotted spoon and drain on paper towels. Serve with dipping sauces like creamy ranch dipping dauce or country-style gravy.

Creamy ranch dipping sauce

8 ounces cream cheese, softened
16 ounces sour cream
8 ounces mayonnaise
1 tablespoon minced garlic
1/4 cup minced red onion
2 tablespoons chopped parsley
2 tablespoons plus 1 teaspoon chopped chives
2 tablespoons chopped dill
2 tablespoons chopped tarragon
Zest of 1 lemon, finely grated or chopped
1 1/2 teaspoons red wine vinegar
1 teaspoon salt
1/2 teaspoon ground chipotle pepper
Fresh ground black pepper to taste

In a large bowl, whisk together the cream cheese, sour cream and mayonnaise until very smooth. Whisk in the garlic, onion, parsley, chives, dill, tarragon, lemon zest, vinegar, salt and chipotle pepper. Season to taste with additional salt, vinegar and black pepper. Cover and chill until needed. The dip tastes best if the flavors are allowed to develop 2 to 3 hours before serving, and will keep for up to 3 days, refrigerated.

Country-style gravy

3 tablespoons bacon drippings or 3 tablespoons butter
3 tablespoons flour
2 cups milk
2 tablespoons heavy cream (whipping)
salt and pepper, heavy on the pepper

Put drippings or butter in a sauce pan over med-high heat. Whisk in the flour until well blended; cook over medium heat for 2 to 3 minutes, until bubbly. Remove from heat and gradually add milk whisking constantly; return to heat & whisk until the gravy thickens; Whisk in the cream, salt & pepper.

NO KNEAD MULTIGRAIN BREAD IN A JAR & DIPPING SAUCES

MULTIGRAIN KIT

My friends over at Our Best Biteshas done it again!!! This blog is wonderful and you should put it on your favorites list.

This bread is fabulous and the kit will make great hostess gifts or Christmas gifts… If you're giving them as gifts, it's nice to pack them in something…Try brown lunch bags and fancied them up a bit with some ribbon and some labels.
With the directions for making the bread…
To get the recipe & directions click on
OUR BEST BITES

Then to top it off you could have a copy of this book for your very own! While you are there sign up for the giveaway…

QUICK BREAD FOR DIPPING

INGREDIENTS:
3 cups self rising flour
3 Tablespoons sugar
12 oz beer

DIRECTIONS:
Preheat oven to 375 degrees. Spray loaf pan with non stick spray. Mix flour and sugar in bowl then pour in beer, mix well. Spoon batter in pan. Bake in 375 oven for 50 minutes. Pour a little melted butter over top and sprinkle with parmesan cheese then bake about 10 more minutes. Let cool in pan for a few minutes before removing and slicing. You can also mix in about 1/2 cup of shredded colby jack.

DIPPING SAUCE RECIPES

Bread dipping is the new, healthy alternative to crackers and cheese which have been a staple, but often overused, appetizer. A tasty trend, filled with breads and flavored oils and sauces in the olive oil dipping dish will be an instant winner.

OLIVE OIL DIPPING SAUCE

Experiment with other herbs, spices and seasonings, like sage, rosemary, sea salt, crushed chili pepper, balsamic vinegar, lemon zest, olive or sun-dried tomato tapenade. Make sure you use a GOOD BRAND OF EVOO!! It might cost a little more but it is well worth it in the taste.

INGREDIENTS:
2 cups fine quality extra virgin olive oil
6 cloves garlic, peeled and sliced thin
Sea salt & coarse cracked black pepper to taste
1 tablespoon dried parsley
2 teaspoons dried oregano

DIRECTIONS:
Combine all ingredients and let it sit, unrefrigerated, overnight.

BREAD DIPPING SAUCE

INGREDIENTS:
1 tablespoon fresh minced basil
1 tablespoon fresh minced parsley (Italian best)
1 tablespoon fresh minced garlic
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon black pepper
1/2 teaspoon minced fresh rosemary
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1/2 cup olive oil
1/8 teaspoon fresh lemon juice

DIRECTIONS:
Combine all except oil and lemon juice in a small food processor or coffee bean grinder.
Chop briefly until all about the same size.
Stir in olive oil and lemon juice.
To serve, combine about 1 1/2 t.
herb mixture to 3-4 T olive oil mixture on a small dish.
Dip sliced bread in mixture.
Makes 1/4 c. of herb mixture.

BREAD DIPPING SAUCE MIX

INGREDIENTS:
1 tablespoon crushed red pepper
1 tablespoon black pepper
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon garlic powder
1 tablespoon minced garlic
1 teaspoon salt

DIRECTIONS:
Place all ingredients in grinder and grind evenly if you like - if not, mix well.
Store airtight.
When you want to use it - mix 1 tablespoon of this mixture with extra virgin olive oil. You can adjust the flavor the way you want.
Dip warm bread into mixture and enjoy!

BALSAMIC VINEGAR & OLIVE OIL DIPPING SAUCE

INGREDIENTS:
1/2 cup aged balsamic vinegar
1 tablespoon soy sauce or tamari
2 tablespoons clover honey
2 cloves garlic, minced
Crushed dried red pepper to taste
1/2 cup extra-virgin olive oil

DIRECTIONS:
In a medium bowl, whisk together balsamic vinegar, soy sauce, honey, garlic, and red pepper. Add olive oil in a thin stream, whisking until emulsified. You can also use a food processor to mix all the ingredients if you like.
Be sure to gradually whisk or blend the oil into the vinegar, you create an emulsion (an emulsion is a mixture of two liquids that usually don’t combine so readily or smoothly.)