Pillbox

Create delicious Carnival treats at home

One of the highlights of Midway, aside from the rides and Booth, is the food. Alpha Phi Omega provided delicious Carnival treats this year, including funnel cakes and fried Oreos. If you missed the chance to indulge in these artery-clogging goodies this past weekend, fear not — you can make sweet, fattening treats at home.

Funnel Cake
Adapted from cooks.com

3–4 cups all–purpose flour
3 eggs
2 cups milk
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
powdered sugar (for topping)
Additional oil for frying

  • Beat the eggs, then add the sugar and milk.
  • Sift two cups of flour, the salt, and baking powder and add to the milk, sugar, and egg mixture.
  • Mix in more flour until the batter is smooth and not too thick.
  • Pour oil into a wok or pan that can hold several inches of oil. Heat the oil on a stove to about 375°F.
  • Put your finger over the bottom of a funnel and add about a cup of batter. The funnel should have a tip about half an inch in diameter.
  • Remove your finger and carefully allow the batter to pour into the center of the oil, pouring to make a lattice pattern that is seven or eight inches around.
  • Check the funnel cake with a pair of tongs and turn it when the bottom becomes golden brown.
  • When both sides are done, remove with tongs and let it drip on a paper towel.

Deep–Fried Oreos
Adapted from allrecipes.com

1 large egg
1 cup milk
2 teaspoons vegetable oil
1 cup pancake mix
1 (18 ounce) package of Oreos
Additional oil for frying

  • Pour oil into a wok or pan that can hold several inches of oil. Heat the oil on a stove to about 375°F.
  • Whisk together the egg, milk, and two teaspoons oil.
  • Stir in the pancake mix until no large lumps remain.
  • Dip the Oreos in the batter and carefully place them in the pan of oil.
  • Place only a few in the pan at a time, as to not overcrowd the pan.
  • Cook until the cookies are golden brown, for about two minutes.
  • Use tongs to take the cookies out of the pan and place them on a paper towel-lined plate to drain the excess oil.
  • Repeat with the rest of the cookies.

Deep–Fried Chocolate Chip Cookie Dough
Adapted from taylortakesataste.com

Cookie Dough:

4 tablespoons softened butter
1/4 cup light brown sugar
3 tablespoons sugar
1/4 teaspoon vanilla extract
2 tablespoons vegetable oil
1/4 teaspoon salt
1/2 cup flour
1/4 cup chocolate chips
1–2 tablespoons water
corn starch for rolling dough in

Batter:

1 egg
1 cup ice cold water
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons powdered sugar
Additional oil for frying

  • In a large mixing bowl, cream together light brown sugar, sugar, and butter.
  • While mixing, add vanilla and one tablespoon of oil, then slowly add the 1/2 cup flour.
  • Mix in salt, then the second tablespoon of oil. The dough may be dry and crumbly.
  • Slowly mix in enough water to give the dough a moist but not overly wet consistency.
  • Stir in chocolate chips.
  • Scoop out dough and roll it between your palms into ping pong-sized balls.
  • Roll the balls of dough in corn starch and shake to remove excess corn starch.
  • Pour oil into a wok or pan that can hold several inches of oil. Heat the oil on a stove to about 375°F.
  • To make the batter, mix together egg and water with a fork.
  • Add flour, baking powder, salt, and sugar to the mix.
  • Dip cookie dough balls in batter, completely covering the dough in the batter.
  • Using a slotted spoon or tongs, quickly place three or four of the balls in the oil for one and a half to two minutes, or until golden brown on the outside.
  • Take the cookies out of the pan and place them on a paper towel-lined plate to drain the excess oil.
  • Top with chocolate syrup or powdered sugar.