This week, the second in the deep-fried fun series. Next week, see the NEW fair food report!

You've been a very patient bunch, and this week your patience will be rewarded! I've promised you recipes for elephant ears and fried pickles, and this week, after many hours of rigorous testing, you get the results.

This weekend, as is my wont, I settled in for my Sunday evening viewing of "Good Eats" and realized I may have been leading some of you astray on one aspect of frying.

While I DO make my fried chicken in cast iron, and shall forevermore, I do NOT deep-fry in cast iron, nor would I recommend it to you. The reason? Cast iron can release iron into the oil, causing it to go bad (turn black, smell funky, catch fire) more quickly than stainless steel or another neutral metal.

What I truly, honest to goodness recommend you do is get yourself a countertop deep fryer like my handy little Krups. Yes, I know, you can do perfectly well with a deep pot and a fry thermometer. I know that will save you the $80-$100 you'll spend on a fryer.

I also know that having that thermostat dial on my fryer, the tight-fitting lid to cut down splatters with the window in it, and the nifty basket that holds all my frying items is WORTH the money. Time has value. While my oil is heating, I can slice potatoes, mix batter, read the paper, feed the cats or do anything else around the house and not have to worry about my oil overheating and filling the house with smoke.

That's me, though. I'm a self-confessed lazy cook. To me, a good shortcut is a thing to be treasured forever.

And now, without further ado ...

Short Orders Fried Pickles

2 large eggs
1 c. buttermilk
1 tsp. Tabasco sauce
1 tbsp. Worcestershire sauce
½ tsp. garlic powder
¼ tsp. chili powder
1 c. cornmeal
2 ¼ c. all-purpose flour
2 tsp. kosher salt
¾ tsp. fresh-ground black pepper
1 jar dill pickle slices, preferably waffle-cut

Preheat peanut oil in deep-fryer or large pot to 350° F.

In a large bowl, combine all wet ingredients with ¼ c. flour and garlic and chili powders.

Combine remaining ingredients (besides pickles) in another large bowl.

Dip pickle slices into buttermilk mixture, then dredge in flour. Allow to sit on a rack for 1-2 minutes for flour coating to set. Deep-fry until golden brown. Drain on rack, NOT paper towels.

These are great dipped in ranch or, if you're feeling exotic, try honey mustard or hot wing sauce.

And now, for dessert ...

Short Orders Elephant Ears

2 tbsp. sour cream
1 c. buttermilk
1 egg
1 ½ tsp. kosher salt
1 tbsp. unsalted butter, melted
2 ½ c. all-purpose flour
1 tsp. baking soda
Cinnamon sugar, for dusting

Combine wet ingredients and salt in large bowl and blend well.

Sift together flour and baking soda. Slowly add to wet ingredients, ¼ at a time, mixing well after each addition.

Knead on floured surface until smooth, then wrap loosely in waxed paper and refrigerate for at least four hours or overnight.

Preheat peanut or vegetable oil to 360° F.

Tear off serving-sized pieces and roll to ¼-inch thickness. For the true carnival flair, cut two slits in the center of each piece to make the "ears."

Fry until golden brown. Drain on racks and dust with cinnamon sugar while still hot. Consume mass quantities.

Got a comment? Question? Recipe to share? Drop me a line anytime!