Bring a Texas-size appetite

The Texas State Fair is in full swing and the mouthwatering Top 10 Finalists for the Big Tex Choice Awards are here.


Deep Fried Shepherd’s Pie, Clint Probst – Shredded cheddar cheese and cream into savory mashed potato pillows.  Each potato ball is filled with Grandma’s shepherd’s pie filling made of ground beef, mixed vegetables, and beef gravy. Our special seasoning creates an explosion of flavors and textures.

Deep Fried Skillet Potato Melt in a Boat, Tom Grace – This is a tater tot on steroids! We start with buttery skillet potatoes griddled golden brown. We then add diced, griddled breakfast sausage patties and pack the tasty potato mixture around a mini Babybel® cheese loaf! It then gets a quick roll in our special seasoned flour and goes into the fryer. The deep-fried skillet potato melts are served up in the potato skins they came from and topped with melted cheddar and crispy bacon bites.

Fernie’s Hoppin’ John Cake with Jackpot Sauce, Winter Family Concessions – The classic ingredients of creamy, nutty black eye peas, fluffy white rice, spicy smoke sausage, aromatic green onions, and a secret blend of special spices are combined with bread crumbs and eggbeaters and formed into a generous Texas-sized cake. This rich and savory cake is breaded in an egg wash that includes flour and panko bread crumbs. It is then deep fried to a super crunchy exterior and soul satisfying interior.

Texas Twang-kie, Chris & Sherry Howard – A savory twist on an American classic! It ain’t sweet, but it’s perfect. This cornbread cake is baked to moist perfection, hollowed out, and filled with a culinary masterpiece of Tex-Mex grilled chicken white bean chili!

Texas Fried Hill Country, Justin & Rudy Martinez – Texas Fried Hill Country is the best of everything that would come out of the Hill Country in Central Texas. Fried mozzarella is complimented with locally-grown basil, sandwiched between two slices of green tomatoes, and hand-breaded with seasoned breadcrumbs and flash fried to gooey perfection.


Cotton Candy Taco, Justin & Rudy Martinez – This sweet s’more creation begins with a graham cracker waffle cone batter that is freshly-pressed into a crunchy taco shape. The inside shell is coated with a marshmallow glaze, then stuffed with chocolate, toasted marshmallow, and organic cane sugar cotton candy. We then top off this handful of sweetness with chocolate cookie crumbles.

Fernie’s Orange You Glad We Fried It?!, Winter Family Concessions – One bite and you will be THRILLED! Layers of moist chiffon orange cake, dairy-fresh whipped cream, and citrusy orange preserves are lightly blended to form a refreshing custard-like filling. The mixture is spooned into flaky puff pastry dough, folded turnover style, and sealed with a pastry crimper. The pastry is quickly fried into little crescent-shaped pillows of citrus bliss and then lightly dusted with powdered sugar.

State Fair Fun-L Cake Ice Cream, Tom Landis – We present the first-ever State Fair of Texas Fun-L Cake-flavored ice cream.

Sweet Crispy Rice (Arroz con Leche), Garza Family – A delectable cinnamon spiced rice ball is formed, battered, and coated in crispy puffed rice cereal. The ball is then deep fried to golden perfection. This scrumptious indulgence is sprinkled with powdered vanilla and complimented with a Texas-sized scoop of vanilla ice cream. A drizzle of caramel sauce and powdered cinnamon crowns each tasty treat.

Sweet Bakin’ Bacon, Ed & Eddie Campbell – A cream-filled sponge cake is wrapped in savory bacon and then dipped in a funnel cake batter. The treat is deep fried until golden brown and dusted with powdered sugar to finish.