Fair food — Corn dogs and funnel cakes remain on top in a world of deep fried fair treats
Fair foodies stand in lines offering all sorts of fried treats Sunday in the food court of the Kitsap County Fair and Stampede.Greg Skinner/staff photoBy GREG SKINNER, Central Kitsap Reporter Editor
Sep 02 2011
This season’s fair and festival circuit is Tom Smith’s first to work in a mobile deep fried treats shop.
The Oregonian has learned one thing for sure traveling the Pacific Northwest, corn dogs and funnel cakes are the kings of fair food.
“People tell me they wait all year for the fair to come around so they can come get corn dogs and funnel cake,” he said. “It’s the way [they] come out, fried, looking golden, clean, crisp.”
From his perspective, no other corn dog can match up to one that was fried at just the right temperature and in the right oil. And, you can’t pick up a funnel cake at a gas stop.
“It’s about the temperature,” he said.
By far the most popular item at his stand is the funnel cake, Smith said. During the first three days of the Kitsap County Fair and Stampede, Smith’s turned up to 35 pounds of flour a day into batter to make the American favorite.
Many attribute the nation wide craving for funnel cakes at fairs and festivals to the mid-morning snack of fried dough in the Pennsylvania Dutch region. With less calories than an average candy bar, and by far less than an average donuts or equal size and weight.
Of the dozens toppings available, Smith said he prefers the old standard of powdered sugar and cinnamon sprinkled on his funnel cake. Most people, he said, go for the classic plain powdered sugarREAD MORE AT:http://www.pnwlocalnews.com/kitsap/ckr/news/129163933.html
“People tell me they wait all year for the fair to come around so they can come get corn dogs and funnel cake,” he said. “It’s the way [they] come out, fried, looking golden, clean, crisp.”
From his perspective, no other corn dog can match up to one that was fried at just the right temperature and in the right oil. And, you can’t pick up a funnel cake at a gas stop.
“It’s about the temperature,” he said.
By far the most popular item at his stand is the funnel cake, Smith said. During the first three days of the Kitsap County Fair and Stampede, Smith’s turned up to 35 pounds of flour a day into batter to make the American favorite.
Many attribute the nation wide craving for funnel cakes at fairs and festivals to the mid-morning snack of fried dough in the Pennsylvania Dutch region. With less calories than an average candy bar, and by far less than an average donuts or equal size and weight.
Of the dozens toppings available, Smith said he prefers the old standard of powdered sugar and cinnamon sprinkled on his funnel cake. Most people, he said, go for the classic plain powdered sugarREAD MORE AT:http://www.pnwlocalnews.com/kitsap/ckr/news/129163933.html
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