In the track up to the Lone Star State ’s annual pageant of food that could never be part of a sustainable human diet , the best tasting and most creative food success at the Texas State Fair have been foretell . With a grant archive that includes everything fromfried wimp in a waffletodeep - fried Dorito pizza , it ’s plausibly easier by now to list the foods thathaven’tbeen deeply fried at the fair yet . This year , it was Jell - O ’s bout to answer the call .
Ruth Hauntz , longtime State Fair concessionaire and adorable little old lady , has take the Big Tex Choice Award for best - tasting food with fried Jell - O balls . After month of R&D , the well - hold process involves fanfare - electrocute ball of cerise Jell - O – that miraculously rest jellylike – coated in a panko cheekiness that expands to a beignet - corresponding consistency before being served with small-grained wampum , whipped emollient , and a maraschino cherry .
Most originative dish accolades went to Isaac Rousso for his invention of cooky fries ; dough made from sugar cookie batter ( not potatoes ) with sprinkles form into the key signature crinkle form and serve with a loving cup of hemangioma simplex dipping sauce that mirror a specter of ketchup . With last year ’s smoky bacon margarita , Rousso has take back - to - back Big Tex award . We smell a dynasty forming .
State Fair of Texas
Other peach slated to debut at this year ’s Fair admit deep - fry Funyuns , chicken plenty Proto-Indo European sac , and brisket formal with an injectable pipet of BBQ sauce . You ’ve experience from September 30th through October 23rd at Fair Park in Dallas to get in on the gula .
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