Remembering our childhood one greasy, fried food at a time.
of it in 1888 for Vassar College's senior auction—it's evolved into a carnival and beachside favorite.Almost as light as air, this cone-friendly confection usually comes in three flavors at the fair: vanilla, chocolate, and swirl—but everyone knows swirl is always the way to go.Not to be confused with its slightly stickier cousin, caramel popcorn, kettle corn is usually cooked in a large, oiled kettle and finished with a mix of salt and sugar.
When you break through that crisp, sweet shell and into the apple crunch at the fair this summer, remember us!Yes, the fair is full of unusual deep-fried foods, but one of our favorites is this 1960s throwback, which has been filling bellies at sports bars, street fairs, and carnivals ever since.The big difference between corn on the cob at home and corn on the cob at the fair is that it's meant to be hand-held.
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