5 Deep Fried Carnival Recipes

1. Tempura Fried Ice Cream

Ingredients
for 6 servings

2 pt ice cream
11 oz pound cake, 2 loaves
1 cup all-purpose flour
1 egg
1 cup cold water
oil, for frying
Preparation
Scoop out 6 balls of ice cream onto a parchment paper-lined baking sheet, and freeze for at least an hour, or until firm.
Slice pound cake into 1-2 inch (2 ½-5 cm) slices.
Lay three slices of pound cake on plastic wrap side by side and flatten with a rolling pin.
Wrap frozen ice cream ball in pound cake so it’s fully enclosed. Freeze for at least an hour, or until firm.
Make tempura batter by mixing flour, egg, and water a little at a time.
Heat oil to 400˚F (200˚C).
Coat the wrapped ice cream in tempura batter.
Carefully lower the coated ice cream into the oil and cook until golden brown, 15-30 seconds. Don’t cook for too long or else the ice cream will melt.
Remove excess oil by patting with a paper towel.
Serve immediately with your toppings of choice.
Enjoy!

2. Cheese-Stuffed Blooming Onion

Ingredients
for 2 servings

3 medium sweet onions, peeled
1 ½ cups milk
2 eggs
1 ½ cups flour
1 tablespoon garlic salt
1 tablespoon black pepper
1 tablespoon paprika
canola oil, for frying
marinara sauce, for serving
Preparation
Cut just the top off an onion and place it cut-side down.
Using a sharp knife, go around the root of the onion and make 4 evenly spaced cuts, being careful not to cut all the way through. Go back around and make 2 additional cuts between each quarter.
Flip the onion over and coax apart its layers (or “petals”).
Place 2 slices of mozzarella cheese on top of each other, cut them into ½-inch (1 cm) slices, then cut them in half.
Place a piece of cheese in between all of the onion petals.
Freeze the onion for 1 hour.
In a medium bowl, whisk together the milk and the eggs.
In large bowl, whisk together the flour, garlic salt, black pepper, and paprika.
Place the onion in the wet mixture, turning it until every petal is coated.
Place the onion in the dry mixture, coating every petal.
Coat the onion in the egg wash and dry mixture one more time.
Place onion in the freezer for 20 minutes.
Heat canola oil to 375ºF (190ºC) in a deep-fryer or Dutch oven.
With tongs, add the onion to the oil for 2 minutes or until it is browned and crispy on all sides.
Move onion to plate covered in paper towels and allow to drain for 5 minutes.
Enjoy!

3. Mac ‘N’ Cheeseballs

Ingredients
for 18 balls

12 oz cheese puff
¼ cup butter
½ cup milk
2 cups shredded cheddar cheese
2 cups shredded mozzarella cheese
8 oz cream cheese, 1 block
1 lb elbow macaroni, cooked
1 ½ cups flour
3 eggs, beaten
oil, for frying
salt, to taste
Preparation
Crush cheese puffs into a fine powder and set aside.
In a saucepan over medium heat, add the butter. Once the butter is melted, add milk, cheddar, mozzarella, and cream cheese. Whisk until all the cheese has melted and sauce is smooth.
Pour cheese sauce over cooked pasta, stirring to ensure thorough coverage of the noodles.
Cover and refrigerate the cheese-coated pasta for at least 2 hours, allowing for it to cool completely and for the cheese sauce to bind the pasta together. This recipe also works well with leftover mac ‘n’ cheese.
Using your hands, take the chilled mac ‘n’ cheese and form it into 1-inch (2 ½ cm) balls.
Dredge the balls in flour, followed by egg before finally coating them in the powdered cheese puffs.
Heat the oil to 350˚F (180˚C) and fry the mac ‘n’ cheese balls until the outside is crispy, about 2 minutes. Once done frying, transfer to a wire rack to drain. Lightly sprinkle with salt before serving.
Enjoy!

4. Fried Hot Dog

You will need:

* White bread

* Creamy cheese

* Cheese

* Hotdog sausage

* 1 cup of flour

* 1/2 cup parmesan cheese

* 1 tablespoon parsley

* Frying oil

Directions:

1. With a roll, knead the bread and spread the curd. Put a slice of cheese and a wrap the bread in a hot dog sausage. Wrap in foil and refrigerate for 15 minutes.

2. Mix breadcrumbs, Parmesan cheese, and parsley.

3. Pass the hot dog on the beaten eggs and the flour mixture, then fry in hot oil until golden brown. Let dry on paper towel sheets and serve.

5. BBQ Chicken Corndogs

Servings: 3

INGREDIENTS
2 cups shredded chicken

1 cup barbecue sauce

1 cups flour

1 cup cornmeal

¼ cup sugar

4 teaspoons baking soda

1 teaspoon salt

½ teaspoon pepper

1 egg

1 cup milk

Oil, for frying

Barbecue sauce

PREPARATION
1. In a bowl, mix the shredded chicken with the barbecue sauce.

2. On a baking sheet, portion the BBQ chicken into 3 logs and place a skewer through the chicken.

3. Freeze for 1 hour, or until solid.

4. In a bowl, whisk the flour, cornmeal, sugar, baking soda, salt, and pepper.

5. Add the egg and milk, and mix until combined. Set aside for 20 minutes.

6. Pour mixture into a cup.

7. In a large pot or Dutch oven, heat oil to 350°F/180°C.

8. Remove the chicken from the freezer and gently loosen the chicken from the sheet with a fork.

9. Dip the chicken skewer into the cornmeal batter until completely coated.

10. Place corndog into the oil and fry for 3-5 minutes, or until golden brown.

11. Place on a paper towel to drain.

12. Serve with BBQ sauce, and enjoy!