If what you’re eating is on a stick, fried, overwhelmingly luscious and totally verboten, you’re either in heaven or at the local state fair, indulging in some of the most delectable treats on the planet. If your taste buds can’t wait for fair day, or you simply wish to recreate some of your favorites at home, roll up your sleeves and start with these devilishly decadent crowd pleasers.

Mac and Cheese Lollipops

Photo Credit Thinkstock

Photo Credit Thinkstock

  • One package macaroni and cheese mix
  • 3 tablespoons butter
  • ½ cup whole milk
  • 1 cup shredded cheese like Cheddar or Monterey Jack
  • ¾ cup cheese spread with or without pimento
  • 1 cup shredded taco cheese blend
  • 2 cups seasoned bread crumbs
  • ½ teaspoon each paprika, chili powder, salt, pepper and sugar
  • Red pepper flakes to taste
  • 5 eggs
  • 20 wooden skewers
  • Corn or peanut oil for frying as needed

Cook the macaroni and cheese mix according to package directions and add the other cheeses and cheese spread to the mixture while still hot. Blend well and refrigerate until the mixture becomes solid, approximately 3-4 hours or longer. Use a melon ball or ice cream scooper to make lollypop-sized balls of the mixture, and freeze on a parchment-lined baking sheet for two to three hours or until completely frozen. Whisk the bread crumbs and spices together and set aside. Whip the eggs and milk together until frothy and dip the mac ‘n cheese balls into the mixture until fully coated, then dredge the balls completely in the bread crumb mixture. Deep fry in hot oil until brown, then drain on paper towels. Gently insert sticks into each lollypop and serve hot. Makes approximately 20 lollipops.

Chicken and Waffles on a Stick

Photo Credit Minnesota State Fair

Photo Credit Minnesota State Fair

For the chicken:

  • 12 chicken tenders
  • 1 cup flour
  • 2 cups buttermilk
  • 1 ½ tablespoons dried tarragon
  • 1 tablespoon dried thyme
  • 1 teaspoon each garlic powder, onion powder, black pepper and red pepper
  • 1 ½ teaspoons salt
  • 3 ½ cups corn oil
  • 12 skewers

For the waffles:

  • 2 cups flour
  • 1 ¼ cup whole milk
  • ½ cup corn oil
  • 3 teaspoons each sugar and vanilla extract
  • 1 ¼ teaspoon baking powder
  • ½ teaspoon each baking soda and salt
  • 2 lightly beaten eggs
  • ½ stick melted butter
  • ½ cup maple syrup

Combine the chicken tenders with the buttermilk, tarragon, thyme and red pepper; refrigerate overnight. The next day, sift together the flour with the garlic powder, onion powder, salt and pepper. Set aside. Heat the oil to 350 degrees in a heavy pot or deep fryer. Place chicken on the skewers and dredge in the flour mixture, then dip in buttermilk mixture until covered completely. Fry in batches until golden brown and drain. Whisk waffle batter ingredients and dip chicken into the batter. Fry again for 2-3 minutes until browned on all sides. Brush lightly with melted butter and drizzled maple syrup.

Deep Fried Oreos

Photo Credit Indiana State Fair

Photo Credit Indiana State Fair

  • 1 package Oreo cookies (or yummy cookie of your choice)
  • 2 cups Bisquick or pancake mix
  • 2 eggs
  • 2 cups whole milk
  • 3 teaspoons corn or vegetable oil, plus oil for deep frying

Blend the Bisquick or pancake mix with the oil, milk and eggs until completely smooth with no lumps. Preheat oil in a heavy pot or deep fryer until it reaches 350 degrees. Dip the cookies into the batter mixture and fry in batches for around 5 minutes. The cookies will remain floating on top of the oil and will need to be turned a few times in order to brown completely and not burn. Serve warm.

Corey Whelan is a freelance writer in New York. Her work can be found at Examiner.com.