State Fair Foods: 19 Midway Favorites You Can Make at Home When You Miss the Fair

State fair foods are the real reason a lot of us go to the fair, and now that the season is over, the cravings do not stop. The State Fair of Texas closed its gates in October, and the midway lights are off until next summer. One fair food tour on YouTube has passed 37 million views, so clearly we are not the only ones who miss it. The good news is that most of these treats are easy to make in a home kitchen with a skillet, an oven or an air fryer. Below are the fair classics people line up for, the fair each one is famous at, and a simple recipe for each. Perfect for game day, a birthday party or a family movie night..

State Fair Foods, Straight From the Midway to Your Kitchen

The rides are packed up and the midway lights are off until next year, but the food does not have to wait. From Texas corn dogs to Minnesota cheese curds and Wisconsin cream puffs, here is how to bring the best of the fair home to your own kitchen. Start with this easy fair night plate, then work your way through the list. Which fair food would you make first..

You will need: 1 package of hot dogs, 1 box of corn muffin mix, 1 egg, 1/2 cup milk, wooden skewers, 1 bag of popcorn kernels, sugar, salt, powdered sugar.

How to make it: 1. Pick three treats from the list below: one savory, one sweet and one snack. 2. Make the snack first, like kettle corn, since it keeps well. 3. Bake or fry the savory treat next. 4. Make the sweet treat last so it is warm. 5. Serve everything in paper boats or on paper plates for the real fair feel.

Funnel Cake, the Queen of State Fair Foods

You can smell it from across the fairgrounds. Funnel cake has roots in Pennsylvania Dutch cooking, and today you will find it at almost every fair in America. The batter is like a thin pancake batter, poured in swirls into hot oil until golden and crisp. The only rule: more powdered sugar than you think you need. Strawberries and whipped cream on top, or plain?

You will need: 1 1/2 cups flour, 2 tbsp sugar, 1 tsp baking powder, 1/4 tsp salt, 1 cup milk, 1 egg, 1/2 tsp vanilla, oil for frying, powdered sugar.

How to make it: 1. Whisk flour, sugar, baking powder and salt. 2. Whisk in milk, egg and vanilla until smooth. 3. Heat 1 inch of oil in a deep, heavy skillet to 375 F, using a thermometer. 4. Pour 1/2 cup batter through a funnel or squeeze bottle in a swirl. 5. Fry 1 minute per side until golden. 6. Drain and dust with powdered sugar.

Texas Style Corny Dogs

At the State Fair of Texas, the corny dog has been a star since the 1940s, and fans still line up for one every single year. The trick is a thick cornmeal batter that clings to the hot dog and puffs up golden. Dry the hot dogs well and dust them with a little flour so the batter sticks. Mustard, ketchup or both?

You will need: 8 hot dogs, 8 wooden skewers, 1 cup yellow cornmeal, 1 cup flour, 2 tbsp sugar, 1 tbsp baking powder, 1/2 tsp salt, 1 egg, 1 cup milk, oil for frying.

How to make it: 1. Pat the hot dogs dry and push a skewer into each. 2. Mix cornmeal, flour, sugar, baking powder and salt. 3. Whisk in egg and milk to a thick batter and pour it into a tall glass. 4. Heat oil in a deep, heavy pot to 350 F. 5. Dip each hot dog, twirl and fry 3 to 4 minutes until deep golden. 6. Drain and serve hot.

Giant Smoked Turkey Legs, the Most Photographed of All State Fair Foods

Nothing says fair day like walking around with a turkey leg the size of your forearm. Fair turkey legs are brined, then smoked low and slow, which gives them that pink color and ham like flavor. You can get close at home with a simple brine and your oven. Ask the butcher for large turkey drumsticks. Would you eat a whole one?

You will need: 4 large turkey drumsticks, 8 cups water, 1/2 cup kosher salt, 1/2 cup brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp black pepper, 1 tbsp liquid smoke (optional).

How to make it: 1. Stir salt and sugar into the water until dissolved, then add liquid smoke. 2. Brine the drumsticks in the fridge for 12 to 24 hours. 3. Rinse, pat dry and rub with paprika, garlic and pepper. 4. Roast on a rack at 325 F for about 1 1/2 to 2 hours. 5. Check that the thickest part reaches 175 F. 6. Rest 10 minutes and serve.

Elephant Ears With Cinnamon Sugar

Elephant ears are big, thin rounds of fried dough, stretched as wide as a plate and buried in cinnamon sugar. They are a must at fairs across the Midwest and the West. At home, store bought pizza dough makes them easy. Stretch it thin, fry it fast and shake on the cinnamon sugar while it is still hot. Cinnamon sugar or powdered sugar?

You will need: 1 lb pizza dough at room temperature, 1/2 cup sugar, 1 tbsp cinnamon, 3 tbsp melted butter, oil for frying.

How to make it: 1. Divide the dough into 6 pieces. 2. Stretch or roll each one into a thin 8 inch round. 3. Heat 1 inch of oil in a deep, heavy skillet to 375 F. 4. Fry each round 1 minute per side until puffed and golden. 5. Drain, brush with butter and coat with cinnamon sugar. 6. Eat warm.

Fried Cheese Curds, a Minnesota and Wisconsin Must

In Minnesota and Wisconsin, fried cheese curds are among the best loved state fair foods. Fresh curds are dipped in a light beer style batter (use soda water at home) and fried until the cheese just starts to melt and squeak. They are best eaten in the first few minutes, so make them last and call everyone to the table. Ranch or marinara?

You will need: 1 lb fresh cheese curds, 1 cup flour, 1 tsp baking powder, 1/2 tsp garlic powder, 1/2 tsp salt, 1 egg, 3/4 cup cold soda water, oil for frying, ranch or marinara.

How to make it: 1. Keep the curds cold in the fridge until frying. 2. Whisk flour, baking powder, garlic powder and salt. 3. Whisk in egg and cold soda water. 4. Heat oil in a deep, heavy pot to 375 F. 5. Dip curds in batter and fry in small batches for 1 to 2 minutes. 6. Drain and serve right away.

Sweet and Salty Kettle Corn, the Easiest State Fair Foods Snack

Kettle corn is popped in huge kettles at the fair, with sugar and salt stirred in so every kernel gets a sweet and salty shell. At home, a big pot with a lid works perfectly. The secret is to keep it moving so the sugar does not burn. Make a double batch, because it disappears fast on game day.

You will need: 1/2 cup popcorn kernels, 1/4 cup vegetable oil, 1/4 cup sugar, 1/2 tsp fine salt.

How to make it: 1. Heat the oil in a large pot with 3 kernels over medium high heat. 2. When they pop, add the rest of the kernels and the sugar, and stir. 3. Cover and shake the pot every few seconds. 4. When popping slows to 2 to 3 seconds apart, take it off the heat. 5. Pour onto a sheet pan and sprinkle with salt. 6. Break up clumps once cool.

Roasted Sweet Corn, One of the Simplest State Fair Foods

At the Iowa and Minnesota state fairs, roasted sweet corn is pulled from the fire in its husk, peeled back into a handle and dipped in melted butter. It is simple, cheap and so good. At home, roast it on the grill or in the oven right in the husk, then set up a little butter and seasoning bar. Salt and pepper, or chili lime?

You will need: 6 ears of sweet corn in the husk, 1/2 cup melted butter, salt, pepper, optional chili powder, lime wedges and grated Parmesan.

How to make it: 1. Soak the corn in its husk in cold water for 15 minutes. 2. Grill over medium heat for 15 to 20 minutes, turning often, or roast at 400 F for 25 minutes. 3. Let it cool a few minutes. 4. Pull the husks back to make a handle and remove the silk. 5. Dip or brush with melted butter. 6. Season and serve.

Warm Mini Cinnamon Sugar Doughnuts

Mini doughnuts are one of the most loved state fair foods in Minnesota, where fans walk out with paper bags of them, hot and shaken in cinnamon sugar. You can make a quick version in a mini muffin pan, no frying needed. They are soft, warm and gone in minutes. How many could you eat from one bag?

You will need: 1 cup flour, 1/3 cup sugar, 1 tsp baking powder, 1/4 tsp nutmeg, 1/4 tsp salt, 1/3 cup milk, 1 egg, 3 tbsp melted butter, plus 1/2 cup sugar and 1 tbsp cinnamon for coating.

How to make it: 1. Heat oven to 350 F and grease a mini muffin pan. 2. Mix flour, sugar, baking powder, nutmeg and salt. 3. Stir in milk, egg and butter. 4. Fill the cups two thirds full. 5. Bake 10 to 12 minutes. 6. While warm, roll in melted butter and shake in a bag with cinnamon sugar.

Crispy Fried Pickles With Ranch

Fried pickles started as a Southern snack and became a fair favorite everywhere. Tangy dill chips in a crunchy coating with cold ranch on the side is hard to beat. The air fryer does a great job here, and you will not need a pot of oil. Dry the pickles really well first so the coating sticks.

You will need: 2 cups dill pickle chips, 1/2 cup flour, 2 eggs, 1 cup panko breadcrumbs, 1/2 tsp garlic powder, 1/2 tsp paprika, cooking spray, ranch dressing.

How to make it: 1. Pat the pickle chips very dry with paper towels. 2. Set up bowls of flour, beaten eggs and panko mixed with garlic powder and paprika. 3. Coat each chip in flour, egg, then panko. 4. Spray the air fryer basket and add the pickles in one layer. 5. Air fry at 400 F for 8 to 10 minutes, flipping once. 6. Serve with ranch.

Caramel Apples on a Stick

Caramel apples are the treat you carry home from the fair. Tart apples, soft homemade caramel and a roll in chopped nuts or sprinkles. For more ideas, see our caramel apples that look like they came from a candy shop. A quick poll: A) plain caramel, B) nuts, C) chocolate drizzle, D) sprinkles. Which one is yours?

You will need: 6 tart apples, 6 sturdy sticks, 1 cup brown sugar, 1/2 cup butter, 1/2 cup light corn syrup, 1/2 cup sweetened condensed milk, 1 tsp vanilla, chopped peanuts.

How to make it: 1. Wash and dry the apples very well and push in the sticks. 2. Melt butter, brown sugar, corn syrup and condensed milk in a heavy pot. 3. Stir over medium heat until it reaches 235 F. 4. Stir in vanilla and cool for 5 minutes. 5. Dip each apple, let extra drip off and roll in nuts. 6. Set on parchment to firm up.

Iowa Pork Chop on a Stick

The pork chop on a stick is a true Iowa State Fair legend. It is simple: a thick, juicy chop with the bone left on as a handle, seasoned and grilled. That is the beauty of so many state fair foods: big flavor, nothing fancy. A quick brine keeps it juicy, and a hot grill or grill pan gives you those marks. Would you try it?

You will need: 4 thick bone in pork chops, 4 cups water, 1/4 cup salt, 2 tbsp brown sugar, 1 tbsp oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp black pepper, 4 sturdy skewers.

How to make it: 1. Stir salt and sugar into the water and brine the chops for 1 hour in the fridge. 2. Pat dry and push a skewer into the side of each chop. 3. Rub with oil, garlic powder, paprika and pepper. 4. Grill over medium high heat 5 to 6 minutes per side. 5. Cook until the center reaches 145 F. 6. Rest 3 minutes and serve.

Chicken and Waffle on a Stick

The LA County Fair made chicken and waffles easy to eat on the go by putting them on a stick. At home, you can keep it simple: crispy chicken tenders, toaster style waffles cut into squares, and a drizzle of maple syrup with a little hot sauce. Kids love building their own skewers. Sweet, spicy or both?

You will need: 1 lb chicken tenders, 1 cup buttermilk, 1 cup flour, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt, 6 waffles (homemade or frozen), maple syrup, hot sauce, skewers.

How to make it: 1. Soak the tenders in buttermilk for 30 minutes. 2. Mix flour, paprika, garlic powder and salt. 3. Dredge the tenders and air fry at 400 F for 12 to 14 minutes, until they reach 165 F. 4. Toast the waffles and cut them into squares. 5. Thread waffle and chicken pieces onto skewers. 6. Drizzle with syrup and hot sauce.

Giant Seasoned Curly Fries

Fair curly fries come piled high in a paper cone, seasoned and crispy. At home, a spiral slicer turns a potato into one long curly fry in seconds, and the oven or air fryer does the rest. Toss them in a simple seasoning mix while they are hot. Ketchup, ranch or cheese sauce on the side?

You will need: 4 russet potatoes, 2 tbsp oil, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp cayenne.

How to make it: 1. Heat oven to 425 F and line two sheet pans. 2. Spiralize the potatoes with skins on. 3. Pat dry and toss with oil and the seasonings. 4. Spread in one layer. 5. Bake 25 to 30 minutes, tossing halfway, until crisp. 6. Pile into paper cones or bowls.

Deep Fried Chocolate Bars, the Wildest of State Fair Foods

Every year fairs try to fry something new, and deep fried candy bars are one of the classics that stayed. A frozen chocolate bar goes into pancake batter and comes out warm and gooey inside. This one is a once a year treat, so share it. Would you try it, or is this one too much for you?

You will need: 6 fun size or full size chocolate bars, frozen, 1 cup pancake mix, 2/3 cup milk, 1 egg, 6 skewers, oil for frying, powdered sugar, chocolate syrup.

How to make it: 1. Freeze the chocolate bars for at least 2 hours. 2. Whisk pancake mix, milk and egg into a thick batter. 3. Heat oil in a deep, heavy pot to 375 F. 4. Push a skewer into each frozen bar and dip it in batter. 5. Fry 1 to 2 minutes until golden. 6. Drain, dust with powdered sugar and drizzle with chocolate syrup.

Wisconsin Cream Puffs, the Sweetest State Fair Foods Tradition

At the Wisconsin State Fair, the cream puff is the headliner. Fairgoers buy them by the hundreds of thousands every summer: a big, light pastry shell piled with sweet whipped cream. The pastry, called choux, is easier than it looks. You just stir flour into boiling butter and water, then beat in eggs. Who would you share a box with?

You will need: 1 cup water, 1/2 cup butter, 1/4 tsp salt, 1 cup flour, 4 eggs, 2 cups heavy cream, 1/4 cup powdered sugar plus extra for dusting, 1 tsp vanilla.

How to make it: 1. Heat oven to 400 F. 2. Boil water, butter and salt, then stir in flour until a ball forms. 3. Cool 5 minutes and beat in eggs one at a time. 4. Scoop 8 big mounds onto a lined sheet and bake 30 to 35 minutes. 5. Cool and slice in half. 6. Whip cream with sugar and vanilla, fill and dust with powdered sugar.

A Bucket of Warm Chocolate Chip Cookies

At the Minnesota State Fair, one of the most famous state fair foods is a whole bucket of warm chocolate chip cookies. The cookies are small, soft and gooey, made to be shared while you walk. To get the same feel at home, scoop small cookies and pull them out when the centers still look soft. Then fill a clean bucket or a big bowl and pass it around.

You will need: 2 1/4 cups flour, 1 tsp baking soda, 1 tsp salt, 1 cup softened butter, 3/4 cup sugar, 3/4 cup brown sugar, 2 eggs, 2 tsp vanilla, 2 cups chocolate chips.

How to make it: 1. Heat oven to 375 F. 2. Mix flour, baking soda and salt. 3. Beat butter and sugars until fluffy, then beat in eggs and vanilla. 4. Stir in the flour, then the chocolate chips. 5. Scoop tablespoon size balls onto lined sheets. 6. Bake 8 to 9 minutes, until the edges are golden, and serve warm.

Lemonade Shake-Ups

You need something to wash down all those state fair foods, and at Midwest fairs that means a lemonade shake-up. Lemon halves, sugar, ice and water get shaken hard in a big cup, so the lemon oils from the peel give it a bright, fresh flavor. It takes two minutes to make. A poll: A) classic lemon, B) strawberry, C) cherry, D) half tea. Which would you pick?

You will need: For one large drink: 1 large lemon, 3 to 4 tbsp sugar (to taste), 1 1/2 cups cold water, 1 1/2 cups ice.

How to make it: 1. Roll the lemon on the counter and cut it in half. 2. Squeeze both halves into a large cup or shaker, then drop the halves in. 3. Add the sugar and muddle for a few seconds. 4. Add ice and cold water. 5. Cover and shake hard for 30 seconds. 6. Serve with a straw and the lemon halves left in.

Host a Backyard Night of State Fair Foods

Can you not wait until next summer? Throw a backyard fair night. Set out paper boats, hang string flags, pick three or four treats from this list and add a bag of cotton candy for the kids. Want more ideas? Watch the Best Ever Food Review Show fair food tour. A final poll: A) corn dogs, B) funnel cake, C) cheese curds, D) cream puffs. Which is your all time favorite?

You will need: Paper boats or plates, napkins, string flags, a bag of cotton candy, 3 or 4 treats from this list, lemonade shake-ups, a few lawn games.

How to make it: 1. Pick one savory, one sweet and one snack from the list. 2. Make the snack and the drinks first. 3. Set up a self serve table with paper boats. 4. Fry or bake the warm treats in batches as guests arrive. 5. Add a simple lawn game or two. 6. Hand out cotton candy at the end of the night.