Every Day Is Fry-day at the State Fair of Texas

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Your annual friendly reminder that you should be like Big Tex, who doesn’t — ever — allow his doctor to draw blood for analysis between October and the end of the year.

No telling what the lab rats will find, what with the holidays and raiding your kid’s Halloween stash.

But preceding all that scrumptious goodness is the State Fair of Texas, which has been red-flagged by the National Institutes of Health. (I made up that last part.)

As Sam Houston might have put it, there are “many pleasing anticipations to this occasion.”

The State Fair is slated for Sept. 29-Oct. 22 at the historic Fair Park on Dallas' south side. At 24 days, the State Fair of Texas is the longest-running fair in the nation. Of course it is. 

Suffice it to say, there is plenty of yummy for the tummy at the State Fair of Texas, held every year over there, up to and including all those vying for the Big Tex Choice Awards. Officials there on Wednesday sent out a release, more like a public health advisory, on the contestants.

I could smell the email in my inbox. The options truly merit one of those “OMGs.”

How Big Tex has maintained his summertime-extreme-skimpy-men’s-micro-bikini-swim-trunks bod is a mystery to me. He sets up in the same shirt and jeans year after year, while the rest of us get as big as a boardinghouse cat. Texas-OU weekend alone generally represents a belt size up.

But then there is Big Tex Choice Awards, a State Fair gastrointestinal challenge since 2005.

The key to this caloric jamboree, of course, is the term “fry.”  

Each year, State Fair concessionaires fry up tasty and unique foods for a chance to become a finalist in the annual gluttony festival better known as the Big Tex Choice Awards competition. Everything from Fried Beer to Fried Peaches and Cream has made the cut to become a part of the exclusive club of fried food creations.

“The 2023 lineup is bursting with flavor — whether you love savory or sweet, you’re in for a treat this year,” the State Fair tells us. 

Yes and yes.

“Comprised of 19 savory and 17 sweet entries, these semifinalist contenders are one step closer to the main event, where they will compete for one of three winning titles.”

Those are: “Best Taste — Savory,” “Best Taste — Sweet,” and “Most Creative.”

And you get to try them all and, naturally, there is a Texas-brewed beer or beverage that goes well with each of them. What a country!

So, if you get an itch to go east for one day, I don’t blame you. I won’t tell Uncle Amon when he calls roll that day.

Here are the glorious finalists for 2023 (the words are all theirs):

Savory

DEEP FRIED CHEESY CRAB TATER BITES

by Isaac Rousso

A blend of minced crab meat, shredded potato, cheese, and spices that are formed into tater bites. As they go in the fryer, they become golden brown. They tell us you can smell the seasonings coming together with the crab meat. A cheesy Cajun sauce is simultaneously made, which starts off with the holy trinity: onions, bell peppers, and celery. These ingredients are sautéed perfectly with melty American cheese and a secret Cajun spice mix. As it all comes together, crawfish are added to enhance the flavor experience. These delicious golden tater bites are ladled with rich, silky, cheesy crawfish sauce on top, making sure each bite is topped with Cajun gold. Pairs well with Karbach’s Love Street!

DEEP FRIED PHO

by Michelle Le

Vietnamese culture meets the Deep South. Deep Fired Pho is handcrafted, rolled up, and deep-fried Texas style! This unique combination creates a perfect balance between flavorful and refreshing. With every bite, you get a harmonious and succulent mouthful of noodles, slices of beef, fresh herbs, bean sprouts, and a taste of aromatic pho broth that has been slowly simmered for hours. To tie this experience together, it is served with a side of pho broth for dipping, lime, jalapeños, cilantro, hoisin sauce, and sriracha for a spicy, fiery kick! Pairs well with Karbach’s Hopadillo IPA!

LOADED FRIES PIZZA

by the Tom Grace

Daily, fresh-made pizza dough is classically hand-tossed and stretched onto a giant 16″ pizza screen. After ladling on a healthy amount of Texas’ favorite condiment, house-made buttermilk ranch dressing, the pie is covered with a layer of freshly shredded mozzarella. Then a pile of yummy, crunchy, salted French fries is added, and in comes a smothering blanket of cheddar cheese! Finally, nothing tops off cheddar fries better than a ton of crunchy chopped bacon. This bakes, and out comes your loaded fries…ON A PIZZA topped with some fresh chopped chives. Dive into this tangy, cheesy, crunchy, satisfying, one-of-a-kind pizza pie. Pairs well with Ziegenbock!

OX'CELLENT SOUL ROLL

by Kerston & Shawn Thorns

Savory beef oxtails are slowly simmered for hours until rendered tender, juicy, and full of flavor. Then, tasty chunks of potatoes are added to savory smoked gouda and mozzarella paired with rich butter, celery, bell peppers, and sweet onions. The hearty beef mixture is rolled into a light and flaky, crispy spring roll, and then deep fried. Served with our piping hot, crispy, and tender southern hush puppies and garlic chili sauce. Come take a bite of this classic Southern staple with a twist. Pairs well with Karbach’s Hopadillo IPA!

TURKEY RIBS!

by Abel Gonzales

A new twist on holiday classics. Take the best part of turkey you never knew you loved, gently fry it, and serve it with stuffing seasoned fries, homemade giblet gravy, and a secret salsa recipe. You can also order it Texas Style with BBQ sauce fries, jalapeños, and pickles! You’ll crave it come the holidays, but you’ll only get it during the great State Fair of Texas! Pairs well with a Karbach Love Street!

Sweet

BISCOFF® DELIGHT

by the Stephen El Gidi

Immerse yourself in the realm of a classic New York-style cheesecake coated with Belgian chocolate. Each bite reveals the symphony of an outer layer adorned with crushed Biscoff® cookies, offering a delightful crunch. To elevate this edible artwork, a drizzle of Lotus Biscoff® spread cascades gracefully, imparting a caramelized touch. Finally, a crowning glory is bestowed upon this culinary marvel with a perfectly placed Biscoff® cookie that entices you to embrace pure indulgence. Pairs well with a Ziegenbock!

BOURBON BANANA CARAMEL SOPAPILLAS

by Cody & Lauren Hays

Hot and delicious traditional sopapillas topped with vanilla-caramel-infused bananas, sweet bourbon syrup, crushed candied pecans, sweetened mascarpone cheese, crumbled Nilla Wafers, and dusted with powdered sugar. Pairs well with a Ziegenbock!

FERNIE'S FRIED CHERRY PIE IN THE SKY

by Christi Erpillo & Johnna McKee

We cannot tell a lie — this is the best rendition of America’s favorite pie! A pie tart mold is lined with flakey, buttery pastry dough, then layered with tender, crumbly shortbread cookies, juicy and tart sweet cherries, a layer of blended shortbread cookies and finally topped with more light, airy pastry, and hand-crimped forming the cutest pie. After a quick dip in the fryer, the luscious dessert is topped with a butter almond shortbread crumble, giving you all the taste of your favorite cherry cobbler and tangy cherry pie! Presented with the iconic pairing of Blue Bell ® vanilla ice cream drizzled with cherry preserves, clouds of whipped cream, and garnished with sugared dark sweet cherries! This divine dessert is cherries from heaven! Pairs well with Karbach Ranch Water Original Lime!