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Chefs reinvent carnival favorites
American carnivals are a hot spot for foods on sticks, from cotton candy to corn dogs, both of which have handily been adapted into unique dishes by chefs. Spiced cotton candy makes a fun garnish for drinks, while corn dogs have been made into rabbit corn dogs, boudin noir corn dogs, Italian corn dogs and more.
Answers from other users
Boudine Nior CORNDOGS!!!!!
at vincent, we made a homemade corndog (skinless home made hot dog). it was delicious and kind of twice the size of a regular corndog, lol.
Guinness beer batter chocolate covered double stuff smore and a shot of bourbon laced egg nog
Natasha GoellnerPastry Chef/Owner
Natasha's Mulberry and Mott
Kansas City
I just recently made Jalapeno cotton candy for the garnish on a drink.
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One of our menu staples is our Rabbit Corn Dog, but the new summer menu faetures a Moxie Glazed Chicken with Savory Funnel Cake that guests are wild for. Its got wonderful visual impact on the plate as well as being super tasty.
We once did a funnel cake dessert with pistachio ice cream and rhubarb jam. It was oh-so-much fun frying 20 funnel cakes to order in one Le Creuset stove-top pot. So much fun that we've never put funnel cake back on the menu, despite its deliciousness factor. That said, we DID just get two fancy commercial deep fryers last week. Hmmm....
Owner
Q Roadhouse, Rendezvous Bistro , Il Villaggio Osteria and more
Jackson Hole, Wyoming
At the Osteria, we serve an Italian corndog made with san daniele proscuitto meat, fontina and parmigiano reggiano cheese, and fresh basil.