The State Fair of Texas opened today!
Living in the Dallas area has given me some unusual opportunities. Probably none was so strange as the day I was invited to ride an antique fire truck in the company of a group of jokesters known as the Boneheads. A few hours before the official opening of the State Fair of Texas, they would arrive at the Fair's front gates.
Until this year, it had been a ninety-year ritual.
The Boneheads created this tradition of going to the Fair before it opens, because they claim the previous year’s State Fair was never closed. How can a parade filled with dignitaries arrive at the front gates of the Fair to open it, if the previous year's Fair has never been closed?
It’s all great fun, traveling on top of the old fire truck, very slowly, from downtown Dallas through Exposition Park and ending at Fair Park. We clamber off and watch as the Boneheads solemnly close the fair, “locking” the front gate.
The Dallas Morning News, in its guide to the Texas State Fair, features a photograph of a child eating a corny dog. Someday soon, only boneheads (lower case boneheads, not you, oh venerable Dallas Boneheads), will eat the non-vegan kind of corny dog.
Here's a do it yourself corny dog from Shirley Wilkes-Johnson. As we lament the end of an era, the Bonehead's "closing" of the State Fair, let's celebrate this corny dog -- the treat of tomorrow.
This is a good batter for frying different things. Try it on onion rings, peppers, etc. These are quite easy to make and delicious.
8-10 vegan hot dogs (I use Worthington Big Franks)
8-10 popsicle sticks
1/2 cup unbleached white flour
1/3 cup corn meal
1 tablespoon nutritional yeast, optional
1 & 1/2 teapoon baking powder
1/2 teaspoon dry mustard
1/2 teasppon salt
1/4 teaspoon white pepper
1/4 teasoon cayenne pepper (or to taste), optional
1 tablespoon Egg Replacer by Ener-G
2 tablespoons water
1 cup soy milk
Oil for frying
1. Drain and dry vegan hot dogs and insert popsicle sticks to make a handle. Set
2. In a large bowl, combine flour, corn meal, nutritional yeast, baking powder,
mustard, salt and pepper and cayenne, if desired.
3. In a measuring cup, whish 2 tablespoons water and Egg Replacer until well mixed.
Fill cup with soy milk and whisk until well mixed. Whisk liquid into flour mix.
4. Dip vegan hot dogs into batter to coat and then into hot oil in a deep fryer or
electric skillet. Fry until golden and crispy. Drain on paper towels. Serve hot.
Variation: You can also make “corny pups” by cutting each veggie dog into four equal pieces, then dipping into batter to coat and frying. Serve as an appetizer with toothpicks.