Cory GravesHere Are Some More New Foods To Look Forward To At This Year's State Fair of Texas.
Besides just the finalists of this year's Big Tex Choice Awards — which included things like Fried Sriracha Balls, Deep-Fried Breakfast for Dinner, Deep-Fried Texas Bluebonnets and a Midway-inspired beer called Funnel Cake Ale — there's a whole bunch of other new foods to look forward to at this year's State Fair of Texas, which kicks off September 26.
They range from the exceedingly normal (read: kettle corn, novelty ice cream, strawberry daiquiris) to the kind of deep-fried, jaw-droppers we've grown to expect from the Fair's concessionaires (read: fried chicken in a waffle cone and topped with gravy, deep-fried milk and cookies on a stick).
Check out the below list, complete with photos and descriptions, courtesy of the State Fair itself.
• Deep-Fried Pork Rind Nachos. “Fresh pork rinds are the light pillows of flavor that are homemade and cooked on site! After the pork rinds crackle to light, fluffy pillows right out of the fryer, we ladle on gourmet cheese, chili, pico de gallo and top it off with jalapenos. You'll never look at nachos the same way again.”
• Polynesian Pop. “Pieces of chicken, pineapple, red bell pepper and onion alternated three times on a stick, dipped in a zesty batter mix and deep fried to golden brown. The finished product is basted with a yummy, citrus Polynesian sauce.”
• Biscuit Fries with Chocolate Gravy. “Strips of buttermilk biscuit dough fried to golden brown, sprinkled with powdered sugar, and served with a bowl of warm, delicious milk chocolate gravy.”
• Hot Soul Cake. “A Southern Soul delicacy that's sure to melt in your mouth and soothe your soul. A deep fried savory chicken bite that has been sprinkled with TT's Fairy Dust (a savory seasoning) and stuffed along with cream cheese into the soul of a rich cream cheese and vanilla infused cupcake. The cupcake is dipped in a slightly flavored waffle batter and deep fried until golden brown. To top it off, the cupcake is then sprinkled with powdered sugar and drizzled with a cream cheese glaze.”
• Deep-Fried Stuffed Gordita. “A handmade gordita stuffed with beef fajita and frijoles a la charra, then deep fried to golden perfection and topped with a crispy, lime cabbage slaw, queso fresco, and finally drizzled with a mouth watering avocado crema sauce.”
• Deep-Fried Smoked Brisket. “Twelve-hour smoked brisket is sliced, dipped in a buttermilk egg wash, then dipped in seasoned flour, re-dipped in egg wash, and coated with a seasoned Panko breading and deep fried. Served with a fried smokehouse onion ring, barbecue sauce, and pickle slices. Can be ordered spicy or regular.”
• Deep-Fried Sweet Tea. “The South's No. 1 beverage has been deep fried! Home brewed sweet tea is blended into a custard filling. The custard is given a graham cracker crust, deep fried, and topped off with homemade sweet tea syrup. The crispy, golden graham cracker crust gives way to a warm and gooey center that's packed with sweet tea flavor.”
• Cowboy Burrito. “Skillet Potatoes (red potatoes, onions, bell peppers, tomatoes, Texas Skillet seasoning), shaved sirloin steak and cheese rolled in a 10-inch tortilla and grilled on our giant skillet.”
• Apricot Chamoy Empanada. “Smooth, tangy, sweetened apricots are paired with the tartness of lime and slight spiciness of ground chili peppers in a Chamoy Sauce. This Latin America-inspired sweet and salty filling is wrapped in a buttery pastry, deep-fried to a golden brown and dusted with powdered sugar.”
• Fried Chocolate Maple Bacon Amazeballz. “Moist chocolate cake is mixed with creamy chocolate frosting, maple syrup and bacon pieces. The mixture is then rolled into balls and deep fried. The hot cake balls are dusted with powdered sugar, drizzled with chocolate and maple syrups, and finished with more bacon crumbles.
• Deep-Fried Milk and Cookies on a Stick. “Whole milk, half & half and heavy cream are blended with sugar, cookies and slow cooked to make a creamy custard that is chilled for six-plus hours. The finished milky/creamy product is then sliced in thin sections, dipped in an egg wash and rolled in Japanese bread crumbs. It is then deep fried and served hot with a sprinkling of powdered sugar and choice of chocolate or strawberry sauce.”
