Carnival foods remind most of us of our childhood, of a simpler time with little thought of cholesterol or saturated fats. A time when we splurged and put together an entire meal out of fried food on sticks. Recently Eater National released news that the Texas State Fair has a new winner with a whole new kind of food: deep-fried bubble gum. I heard this the same week a close friend got home from a road trip and told me about the deep-fried butter she'd seen at a carnival in Ohio. Now I'll be the first to admit that I think deep-fried ice cream is a darn fine invention and, of course, who doesn't love french fries and doughnuts? But when you get to a point where you're just frying anything quirky that will gain attention, the trend has gone on long enough.
It's gone on so long, in fact, that if you do a quick google search you'll easily discover home recipes for carnival-type sweets like deep-fried twinkies and deep-fried oreos. Apparently everyone wants in on the fun. Call me crazy but I think we can leave deep-fried bubble gum in the past as we slowly yet deliberately march on into a new season. A season with a noticeable lack of frying things just for the heck of it. What do you say?
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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