This is another fair food that we Poes don’t eat usually – due to dye restrictions, but we get requests for this… constantly! Probably the most ‘interesting’ fair food to come out late last year and this year is deep fried jello, made famous at the Utah State Fair by The Fry Guy. He claims you’ll never find official real deep fried jello (as in the blobby version) anywhere else, which made us think he must have a patented way of doing it, so it retains it’s character. No idea if our version is ‘real’, and pretty sure it’s not official, but it does work. If you’d like bragging rights, or just to freak out your family, make this recipe. You can omit the jello in the recipe and use vegan jello dessert brands, or you can simply use equal volume of agar and some extracts/flavorings and make your own ‘gelatin’ if desired, for something only slightly less freakish…. Follow our recipe exactly, and beware – too little ‘gelling agent’ or not enough batter and you may be facing an explosion in the fryer. This is actually something that makes me really nervous, so be warned: Make at your own risk!!

Super Gelled Jello (recipe Below), prepared, chilled overnight, and skewered.

1 recipe Sweet Fry Batter, with enough extra Better Batter Gluten Free Pancake Mix added to make a texture of drop biscuit dough (about 1 c)

at least 4 c oil for frying (this works best in a deep fryer), or enough for 3 inch depth, heated to 375 degrees.

Super Gelled Jello

2 (3oz) packages sugar free Jello (we used green jello) or other sugar free jello-style commercial dessert

3 tsp (3/4 oz) agar powder (it’s important to use the agar powder in this – you can’t skip it!!)

1/2 c hot water

In a small saucepan, stir together the gelatin/or jello dessert and agar until well mixed. Add the hot water, stir well, and allow to sit for 10 minutes, to allow the mixture to ‘bloom’ (ie soften). Place on medium heat and bring to a simmer. Simmer, stirring constantly, for 3-4 minutes, or until the gelatin/agar dissolves completely and is smooth and clear. Pour into a small mold – the shape of your mold will determine the shape of your fried jello – we recommend a small square tupperware or round silicone ‘cake pop’ or ice cube trays.

Allow to cool in the fridge until set, about 30 minutes to an hour.

Cut into cubes, if using a square container, about 1 inch in size, or pop out of the molds.

Separate, and place into the freezer.

Remove jello from frezer one at a time and gently coat with batter. To do so you will need to wet or flour your hands (use Better Batter Gluten Free Flour!), scoop a little of the adjusted Sweet Fry batter up, and shape it into a ball around the cold jello. You want to make sure all surfaces are completely coated – this is a fine line – too much batter, and you get a doughy ball of mush, too little and you get an explosion. Try for about 1/8-1/4 inch of batter surrounding the jello.

Skewer each ball of batter and place back in the freezer for at least 4 hours or up to overnight.

Heat oil to 375 degrees.

Remove your jello balls one at a time and quickly plunge your prepared, frozen jello balls into the hot oil. Cook for roughly 15 seconds to 3 minutes, depending on the size, shape, and coating thickness of your balls, until batter coating is golden brown – if you cook too long the jello will melt! Remove immediately and serve. Guild the lily with regular jello or with whipped cream.