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The smell of vats of oil and grease fills the air as soon as you step foot within a few miles of the fairgrounds, and believe it or not, that’s a very good thing. Many of the fair's edible creations are so greasy that you can almost see the calories floating up into the clouds! From deep-fried beer in Texas to SPAM curds in Minnesota, we’ve tracked down the top state fair foods across America.
Click here to see the Most Outrageous State Fair Foods (Slideshow)
Sure, the petting zoos, 4-H competitions, horse shows, and midway are all part of the fun at the fair, but the crazy food concoctions often take center stage. Ask anyone who has been to a state fair and they’ll tell you all about the outrageous dishes you can try. Now that state fair season is beginning to come to a close, we’ve had a chance to see just about all of them, and thought we’d take a look at some of the wildest foods being served at these quintessentially American celebrations.
Fair food is known for being greasy, fatty, and high in calories, not to mention unexpected and outrageous. It’s food that is just plain bad for you. But, when most of the foods involve deep-frying, what else would you expect?
Corn dogs, funnel cakes, and cotton candy have been fair favorites for years, but recently vendors have started getting extremely creative when it comes to meeting the demands of their customers who expect flavor, portability, and creativity in every morsel of food they eat. In fact, one-upping each other when it comes to serving food on a stick has become something of a competition between vendors.
Customer demand has led to the invention of some truly outrageous foods. The Minnesota State Fair, which is one of the most inventive when it comes to food, unveiled more than 40 new foods this year, including "Comet Corn" — caramel popcorn made with liquid nitrogen — and peanut butter and jelly malts and sundaes. And the Arizona State Fair played up the ick factor with items like the Maggot Melt Sandwich and Mealworm Caramel Apples, while Oregon is known for its famous food dubbed "Road Kill," aka oddly shaped fried dough.
Taking into account originality, ingenuity, portion size, and calorific insanity, The Daily Meal sorted through hundreds of fair foods to create a list of the most outrageous foods found at fairs across the country. A ranking from one to five, with one being the lowest score, was assigned to each category to develop a mathematical formula. After the ranking was done we crunched the numbers and came up with the 50 most outrageous state fair foods. Do you think you’d be able to handle all this deep-fried deliciousness? Click here to see it all.
101 Best Casual Restaurants in America for 2018 Gallery
I admit that I would need to allow myself some time to look up a multiple number of restaurants featured in this list at least out of unbridled curiosity. However, I can truthfully say with feeling fortunate that my husband and I have been to the 2 Amy’s restaurant before in Washington D.C., the pizza there is appetizing and the restaurant is in a nice atmosphere.
101 Best Casual Restaurants in America for 2018 Gallery
101 Best Casual Restaurants in America for 2018 Gallery
50 States of Fair Food
Fair food’s deep-fried reputation has gotten a makeover, thanks to food line-ups that highlight pride-of-state agriculture, regional foodways and local vendors. Fairgoers can sip California wine slushies in a wine garden, order a Nebraska beef Reuben burger from a chuck wagon or savor Vermont maple syrup soft serve in a sugar house. The fried goodies are here too, but even deep-fried fair classics like funnel cake, burgers and candy get the local treatment. Step right up to fair bites worthy of the blue ribbon.
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Florida: Strawberry Lemonade Sweetcake Sundae
Whimsical food creations are as common at fairs as oversized stuffed animals, but the Florida State Fair features a real showstopper from DeAnna&rsquos Food. Owners Ryan and Shawna Hagy, aka the Sundae Squad, put their food truck on the culinary map with their inventive savory creations served in sundae cups. But at the Florida State Fair, they switch it up with the Strawberry Lemonade Sweetcake Sundae inspired by Florida&rsquos peak strawberry season that coincides with the fair&rsquos February calendar date. Each one starts with a homemade sweetcake that hits the pastry trifecta: it&rsquos made from a biscuit-style dough, fried like a doughnut but eats like a flaky croissant. The Hagys coat fried sweetcake pieces in cinnamon sugar and drizzle them with lemonade buttercream, then pile on fresh Florida strawberry slices and homemade whipped cream. Lemon zest and a squirt of lemon juice add a bright finish.
Ohio: Deep-Fried Buckeyes
Ohio&rsquos Buckeye State nickname is inspired by the state tree: the buckeye. The tree produces buckeye nuts, and though they&rsquore inedible, they&rsquove inspired a namesake treat that&rsquos made in chocolate shops and home kitchens statewide. To mimic the appearance of a buckeye nut, the confection&rsquos peanut butter center is partially dipped in chocolate. And at the Ohio State Fair, this iconic treat gets the deep-fried treatment, thanks to the Bulk Candy Store. The buckeyes are battered, deep-fried, then drizzled with chocolate and sprinkled with powdered sugar. It has become such a popular treat that the vendor travels to other state fairs to spread the buckeye love.
New Mexico: Green Chile Navajo Taco
The smoky scent of bonfires may mark the arrival of fall in other states, but in New Mexico, it&rsquos the smell of roasting green chiles that heralds the change of season. Mounds of the freshly-roasted peppers beckon from roadside stands and grocery store parking lots, and they also get plenty of play at the New Mexico State Fair held in Albuquerque every September. For the quintessential New Mexico bite, opt for Navajo tacos topped with roasted, peeled and chopped green chiles. Made of Navajo fry bread, a fried round of dough that&rsquos pillowy-soft inside and golden-crisp outside, the tacos come topped with seasoned ground beef, pinto beans, cheese, lettuce, onions, tomato and plenty of the spicy peppers. Look for Navajo fry bread and tacos in the Indian Village at vendors like Zina&rsquos Blue Corn Café, Navajo Café, Native Café and Harvest Café.
Texas: Injectable Great Balls of BBQ
The "everything is bigger in Texas" motto rings true at the Lone Star State&rsquos fair. Held for 24 consecutive days, the State Fair of Texas draws more than two million people annually and features a mascot known as Big Tex, a 55-foot talking cowboy who dons a 95-gallon cowboy hat and size 96 cowboy boots. The fair is also known for its outsize creativity, particularly showcased during the Big Tex Choice Awards food competition, which features such over-the-top treats as Injectable Great Balls of BBQ (a 2016 finalist). To make them, smoked-then-shredded beef brisket is mixed with bock barbecue sauce laced with a German-style lager. Once thoroughly drenched, the brisket is rolled in seasoned bread crumbs and deep-fried until golden, then served on a bed of coleslaw. The kicker? Each order comes with its own pipette of bock BBQ sauce to inject another blast of barbecue flavor.
For a sweet taste of Washington tradition, look no further than the Washington State Fair. Commonly known as the Puyallup Fair after its namesake town, it is one of the largest state fairs in the country. But more importantly for food-minded attendees, it also happens to have scones on lock. Fisher Scones have been a fair staple for more than 100 years, with more than one million sold annually over the course of the 20-day festivities. Served hot from the oven, each scone comes slathered with whipped sweet honey butter spread and raspberry jam.
Nevada: Basque Fries
Gardnerville is home to the Basque Fry, an annual festival that honors Nevada&rsquos Basque heritage, concentrated in the northern part of the state. For a classic taste of Basque country, head to Liberty Food & Wine Exchange&rsquos booth for a serving of Basque fries, also known as lamb testicles. The meat is thinly sliced and tenderized with a mallet, marinated in milk overnight, battered and dredged in lightly seasoned bread crumbs, then fried until golden. No ordinary ketchup will do for this delicacy. Instead, each order is accompanied by a Basque ketchup seasoned with smoked paprika and piment d'espelette. This classic dish not only nods to Basque tradition, it also reflects the whole animal philosophy of Mark Estee, chef and owner of Liberty Food. He puts it into practice at his brick-and-mortar spot in downtown Reno, which offers festival-ready Basque chorizo as part of its in-house charcuterie program.
Wisconsin: Original Cream Puffs
Food has become its own attraction at the Wisconsin State Fair, which draws more than one million attendees to West Allis every August. There are more than 200 food and drink vendors to choose from, but for a taste of Wisconsin&rsquos best-known agricultural export, focus on dairy-inspired dishes like deep-fried cheese curds, grilled cheese sandwiches and buttery corn on the cob. An absolute must, though, is the Original Cream Puff. Created in 1924 by the Wisconsin Bakers Association to highlight the state&rsquos wheat and dairy industries, the treat remains the longest continuously offered food item at the fair. Stop by the Original Cream Puff Pavilion to snag this pillowy pastry, which features a sweet, whipped cream center sandwiched between two pate a choux shells dusted with powdered sugar. The staff literally works 24/7 for two weeks to keep up with demand, dishing out 350,000-400,000 cream puffs annually.
South Carolina: Shrimp n Grits Sundae
Ryan Hagy, owner of DeAnna&rsquos Food, was inspired to create his food truck&rsquos signature dish so that he could enjoy two of his favorite offerings on the go. He loaded French fries and grilled sirloin steak into a sundae cup and a fair favorite was born &mdash the dish has even been featured on Cooking Channel&rsquos Carnival Eats. Hagy has given other classic meals this same treatment, even tackling that iconic Southern staple: shrimp and grits. Find his Shrimp n Grits Sundae at the South Carolina State Fair and the Coastal Carolina Fair. Hagy starts with local stone ground grits, which he soaks before cooking to ensure a creamy texture. He simmers them with crumbled bacon, cheddar, Gouda and cream cheese, then piles them in a sundae cup along with marinated white shrimp. As for the shrimp, Hagy sautees them with Cajun seasoning until the marinade reduces into a sauce. Order like a pro and ask for extra Cajun sauce, then add optional "sundae toppings" like garlic-butter mushrooms and grilled onions and peppers.
Arizona: Fry Bread
The Sunset State spares fairgoers from soaring summer temperatures by holding the Arizona State Fair in October, but you&rsquoll still find plenty of sizzle at the food stands in the form of fry bread (aka Navajo bread). Typified by a texture that&rsquos somewhere between a doughnut and a tortilla, this iconic treat features a simple dough made of flour and water. It&rsquos fried in hot oil, then festooned with sweet toppings like powdered sugar and honey or a sundae-inspired medley of strawberries, ice cream and whipped cream. Fry bread can also go savory with taco-inspired fillings, in which case it&rsquos known as a Navajo taco. Score classic and creative renditions of both preparations at the following stands: B&J Kokopeli, J&L Teepee Village, Maile & Son Indian Frybread, Navajo Taco Stand and MAE Indian Frybread.
Maine: Blueberry Crepe
The small town of Fryeburg put itself on the festival map back in 1851 when it started hosting the Fryeburg Fair. It&rsquos a long-standing tradition for many Maine natives, including vendor Melanie Roy, who started her Crepe Bar business after years of attending the event as a regular fairgoer. She goes all out by stuffing her homemade crepes with gourmet fillings, such as spiced Maine blueberry compote and signature vanilla bean whipped cream. Get a taste of both with the Maine Blueberry Crepe, which also features fresh blueberries. Craving a classic? Stick with the Date Night Crepe, which brings together the traditional combination of Nutella, strawberries and whipped cream (albeit Roy&rsquos vanilla bean version). While you wait for your order, grab a piece of chalk and add your artwork to the truck&rsquos handwritten chalkboard menu.
California: Wine Slushie
For more than 160 years, the California State Fair has highlighted the state&rsquos deep agricultural roots &mdash there&rsquos even a three-and-a-half acre working farm where attendees can visit stations and talk to farmers to learn about seasonal produce and earn a piece of farm-fresh fruit. For farm-to-glass refreshment, head to the Save Mart Wine Garden to sip on winning state wines from the California State Commercial Wine Competition. Anyone is welcome to enter the garden (though you must be 21 to consume) and it&rsquos a particularly popular spot for its shade and cooling misters. The real refreshment, though, comes in the form of wine slushies, including WiLD Vines&rsquo blackberry or strawberry and Madria Sangria Moscato, an icy white sangria with peach and apple notes.
Missouri: Black Walnut-Topped Salad
The Missouri State Fair prides itself on its deep agricultural roots and its commitment to Missouri-grown products. While all vendors are encouraged to source locally, perhaps no booth does it better than the AgriMissouri Bistro, a sit-down restaurant that serves farm-to-table breakfasts and lunches created in partnership with a local culinary school. Ingredients from more than 30 Missouri farmers and ranchers are transformed into fresh meals that go well beyond basic fair food. Case in point: the build-your-own Bistro salad gets a touch of bold, earthy flavor (and hearty crunch) from the American Black Walnut, which is the official tree nut of the state. Additional toppings for this popular salad include pulled pork, goat cheese and fresh blackberries. Fairgoers can also stock up on locally-made staples like jam, barbecue sauce, beef sticks and cheese from the adjacent AgriMissouri Market.
Vermont: Maple Creamee
With Vermont being the country&rsquos largest producer of maple syrup, you can bet this sweet staple gets plenty of play at the state fair held in Rutland. In fact, the Vermont State Fair is home to the world&rsquos largest working sugar house on any fairgrounds. It&rsquos operated by the Rutland County Maple Producers, who turn out maple confections like maple peanut brittle, maple cotton candy and maple cream-glazed donuts. You can even get your licks of it in a frozen treat that also showcases the state&rsquos top-notch dairy. The Maple Creamee is a vanilla-based soft serve blended with dark-grade, pure Vermont maple syrup. It seems like a simple combination, but many hours of recipe testing went into ensuring that the syrup&rsquos robust maple flavor just overtakes the vanilla. Want to keep the maple magic going? Buy a bottle of syrup to take home a portion of the proceeds are donated to the Foley Cancer Center.
Springfield, Illinois, may well be the original source of a beloved fair staple: the corn dog on a stick. The Cozy Dog Drive-In claims to have served the first one in 1946, thus setting the trend in motion. It&rsquos fitting, then, that Springfield is also home to the Illinois State Fair where long-time vendor Vose&rsquos Korndogs serves its take on the classic. The stand has been owned by the same family for more than 50 years, with three generations learning the secret to frying up a perfectly crisp corn dog. It all starts with making sure the hot dog is completely dry before dipping it in the signature batter. Once coated, the dog is fried for exactly three minutes to ensure just the right amount of crunch. Fairgoers aren&rsquot the only ones who can&rsquot get enough of this coveted treat &mdash performers including Montgomery Gentry and Willie Nelson have requested Vose&rsquos Korndogs by name.
Massachusetts: Pumpkin Whoopie Pie
Every fall, the Topsfield Fair hosts the All New England Giant Pumpkin Weigh-Off, boasting winners that have weighed in at 2,000 pounds or more. Prefer a taste of fall tucked into a smaller package? Head to the cleverly named Whoopie Wagon, where local bakery Topsfield Bakeshop turns out a pumpkin-inspired treat so popular that it sells out daily. This pumpkin whoopie pie features a cream cheese-and-vanilla buttercream filling sandwiched by two pumpkin spiced cake rounds generously dusted with powdered sugar.
Idaho: Idaho Ice Cream Potato
With Idaho being one of the top-producing dairy states, ice cream is a no-brainer at summer fairs. But one booth at the Western Idaho Fair in Boise goes all out with a frozen treat inspired by the official state vegetable. The Idaho Ice Cream Potato is a sundae cleverly disguised as a baked potato: vanilla ice cream stands in for the potato, cocoa powder dusted on the outside mimics potato skin and a mound of whipped cream calls to mind sour cream. The ice cream potato comes perched on a slick of chocolate syrup and festooned with nuts and crushed Oreos, not to mention more chocolate sauce. Though it&rsquos a longstanding fair tradition, the dish took home top honors at The Fair Food Showdown in 2017 for Best Sugar Rush and Best Crowd Pleaser. In addition to its annual appearance at the fair, this ice cream potato is available year-round at Westside Drive In.
New Hampshire: Lobster Roll
Reel in a restaurant-worthy taste of classic New England coastal cuisine at the Seacoast Extreme Country Fair, where Coast2Coast Caterers serves an impeccable lobster roll from Chef Dan Crook. The Maine native sticks close to tradition by tossing claw, tail and knuckle lobster meat with aioli, finely diced celery, parsley, lemon zest and lemon juice, then piling it all on a buttered, toasted hot dog bun. For a twist on the classic, ask to have your lobster meat tossed with Crook&rsquos Asian-inspired sauce made with lemon grass, makrut lime, chili and fish sauce. Complete the New England experience by adding on a cup of Crook&rsquos clam chowder featuring a creamy base festooned with Maine steamer clams, fresh thyme and dill, house-smoked slab bacon and a squirt of Tabasco sauce.
Indiana: Roasted Corn on the Cob
Located in the heart of the Corn Belt, Indiana produces nearly one billion bushels of corn annually, so it&rsquos not surprising that corn on the cob is a common sight at the Indiana State Fair. Saying these ears are farm-fresh is no exaggeration, since most of the sweet corn served &mdash to the tune of 100,000 ears &mdash comes from a local farm that picks and delivers to the fair daily. Many of the vendors roast the corn in its husk to keep the kernels tender, then shuck the ears and dip them in butter while they&rsquore still hot fairgoers can customize them with garlic salt, lemon pepper, hot sauce, mayonnaise, Parmesan cheese and more. Find these golden cobs at booths operated by Carousel Foods Inc., Indianapolis Washington Township Lions Club, J. Wilson Group LLC and Wagner Food Service, among others.
Hawaii: Panko-Crusted Ahi Tuna Plate Lunch
The Hawaii State Farm Fair holds its annual festivities at Kualoa Ranch, an idyllic farm setting in Oahu&rsquos Jurassic Valley that underscores the importance of agriculture in the Aloha State. The fair is also known for celebrating Hawaiian culture through its hyper-local food line-up &mdash even burgers and chili are made with Kualoa Ranch beef. Land and sea are represented in equal measure, with a particular focus on fish plucked from the Pacific Ocean waters that surround this archipelago state. Get a taste of ahi tuna at Grandma G&rsquos Ono Grindz, where owners Robyn and Eric Ishisaka serve it in five different preparations. The Panko Crusted Ahi with Sweet Wasabi Drizzle is the most-popular pick. To make it, the Ishisakas prepare a Hawaiian ahi filet katsu-syle by dipping it in flour, egg and Panko bread crumbs, then pan-frying it until the interior is medium-rare inside and golden-crisp outside. A splash of sweet wasabi sauce adds depth of flavor to this fried favorite. Each order comes served like a typical Hawaiian plate lunch with two scoops of rice and local greens. Round it out with a can of passion orange juice made in Hawaii.
North Dakota: Poutine
North Dakota may be known for its tater tot hotdish, but it&rsquos a spud-centric dish of a different sort that has captured the spotlight at the North Dakota State Fair. Poutine, a Canadian dish of French fries topped with fresh cheese curds and brown gravy, is a fitting addition to the fair&rsquos food lineup, given that the fairground&rsquos Minot location is just a little more than 50 miles away from the Canadian border. Longtime fair vendor Walleye on a Stick won the annual Food Frenzy food contest in 2012 with its classic rendition, which has earned a loyal following among fair attendees.
Nebraska: Reuben Burger
Nebraska is known for its beef, so don&rsquot miss out on the burgers at the Nebraska State Fair. Cactus Jack&rsquos Chuck Wagon has earned a following for its roster of gourmet burgers, several of which deliver a double helping of beef. One standout is the Reuben Burger, which reimagines the Omaha-born sandwich as a seasoned steak burger topped with thickly-sliced smoked brisket, a gooey mound of white American cheese, a tangy heap of sauerkraut and a signature bistro sauce. First offered at the Nebraska State Fair in 2017, the top-selling dish has earned a permanent spot on Cactus Jack&rsquos menu alongside another brisket-topped spin: the Cactus Jack Burger featuring melty smoked cheddar cheese, spicy jalapenos and sweet barbecue sauce.
Pennsylvania: Pennsylvania Dutch Funnel Cake
Pennsylvania has more than 100 agricultural fairs, but arguably no treat as iconic as the Pennsylvania Dutch Funnel Cake. Get a taste at The Great Allentown Fair. To make this traditional cake, a batter featuring a blend of flour, milk, eggs, sugar and baking powder is piped through a funnel into hot oil in a circular coil shape the swirl is fried until golden-crisp, then served hot with a sprinkle of powdered sugar. The funnel cake earned its signature status thanks to a woman named Alice Reinert, who was a regular on the Eastern Pennsylvania fair circuit from the 1960s to the early &rsquo90s. Known for her showmanship, she would narrate in her Pennsylvania Dutch accent while turning out her famous funnel cakes made from a family recipe.
Oklahoma: Indian Taco
Oklahoma is home to The National Indian Taco Championships in Pawhuska, so it&rsquos no surprise that Indian Tacos are one of the Oklahoma State Fair&rsquos signature dishes &mdash with an average of 45,000 to 50,000 sold annually. Indian tacos are made with fry bread, a traditional Native American staple used as the base of many meals. Typically, the fried round of dough is layered with standard taco toppings like seasoned ground beef, beans, lettuce, tomatoes and cheese, though you can also find versions made with brisket, steak and grilled or shredded chicken, as well as less common add-ons like sliced black olives, jalapenos and serrano chiles. Look for Indian tacos at vendors like Manny's Elephant Ear, Tad&rsquos Indian Tacos and Dan&rsquos Indian Tacos, where you can also order fry bread with sweet toppings like honey and powdered sugar.
Wyoming: Rotary Club Hamburger
Where&rsquos the beef? It&rsquos in Wyoming. Lasso plenty of beef-centric eats at the Wyoming State Fair, held every August in Douglas. The vendors keep it classic with BBQ beef sandwiches, prime rib sandwiches and steaks, but nothing quite satisfies on a summer day like a good old-fashioned burger. Follow the meat-loving herds to the Douglas Rotary Club booth, where volunteers serve the fan favorite: a grilled, locally-raised beef patty topped with cheese, lettuce, tomato, and onions on a bun.
Louisiana: Bayou Balls
Since its inception in 1906, the State Fair of Louisiana has drawn hundreds of thousands of visitors from across the state and neighboring Arkansas and Texas to the city of Shreveport. For a true taste of Louisiana, head to Ms. Piggy&rsquos Catering, where owner Brenda Brown offers Cajun-inspired fare like the fan-favorite Bayou Balls. Coated in crisp Panko breadcrumbs and drizzled with Brown&rsquos signature Good Times Cajun sauce, this deep-fried trio serves as a tempting introduction to regional flavors. Brown offers her take on a Southern Louisiana specialty with the Boudin Ball packed with ground pork sausage, liver, rice and the holy trinity (bell peppers, onions and celery), all laced with plenty of Cajun seasoning and cayenne. She showcases another state staple with the Crawfish Ball that combines tail meat and jus with the holy trinity and crawfish boil seasoning for added depth of flavor. The Gator Ball features yet another regional delicacy &mdash alligator meat &mdash which Brown mixes with mild-flavored Monterey cheese. Balance the rich savory flavors by tacking on a sweet option to your order. Brown reimagines bread pudding by delivering cinnamon-and-sugar-sweetened pieces of the classic dessert as a deep-fried ball drenched in Kentucky bourbon-spiked caramel sauce. Add to the decadence with an optional sprinkling of raisins and powdered sugar.
Minnesota: Sweet Martha’s Chocolate Chip Cookies
Nearly two million people visit the Minnesota State Fair annually, so it&rsquos no wonder a staggering amount of food is served by the 300-plus vendors on the premises. Case in point: Sweet Martha&rsquos Cookie Jar. Owner Martha Rossini Olson and her team bake 2,000 cookies per minute (yes, minute) to keep up with demand. Her signature warm chocolate chip cookies can be ordered by the cone or bucket. Want to supplement your sweet snack with more sustenance? The fair offers more than 500 different dishes, ranging from the typical deep-fried and on-a-stick bites to gluten-free, vegetarian and global foods.
North Carolina: Cheerwine Funnel Cake
The North Carolina State Fair turned 150 in 2017, the same year that local soda Cheerwine marked its 100th anniversary. To celebrate, longtime fair vendors Beth and Nancy Tapp created the Cheerwine Funnel Cake for their Beaver Concessions booth, where they&rsquove been turning out funnel cakes and deep-fried pies since their father started the business in the 1950s. This celebratory funnel cake features, you guessed it, Cheerwine as its special ingredient. The soda imparts a double dose of cherry cola flavor and pink tint to both the funnel cake batter and the buttercream icing. The sweet treat proved so popular that it&rsquos earned a permanent spot on the Beaver Concessions menu.
Colorado: Deep-Fried Pueblo Chiles
Fair food is practically synonymous with fried fare, but none embody regional flavors and a sense of place quite like the deep-fried pueblo chiles served at the Colorado State Fair in the town of Pueblo. The pueblo chile (named for the town in which it grows) is a go-to ingredient across Southwestern Colorado, lending a zesty kick to dishes like eggs, burgers, pasta and salsa. But the regional staple gets star billing at the state fair, courtesy of the Chiles en Fuego booth, where local pueblo chiles are dipped in a signature batter created by owner Tom Giodone Sr.&rsquos daughter, then fried until golden-crisp. The fiery chiles live up to the vendor&rsquos name with a creeping, tangy heat, but you can counter the burn with a side of ranch or cheddar cheese dip.
Delaware: Scrapple Sandwich
Nestled between the Delaware shore and the capital city of Dover lies the quaint town of Harrington, where the Delaware State Fair draws more than 300,000 attendees annually. And the fair food that always attracts the biggest crowd is scrapple. While Delaware didn&rsquot invent scrapple, a meatloaf-type dish made of pork and corn meal created by the Pennsylvania Dutch, it is the nation&rsquos largest scrapple producer. Scrapple is commonly eaten for breakfast in many mid-Atlantic states, but in Delaware, it&rsquos also a fixture on lunch and dinner menus, finding its way into tacos, burritos and sandwiches across the region. The Delaware State Fair is no exception, with Haass&rsquo on the Go offering an exemplary take on the scrapple sandwich. Its version features scrapple from sister operation Haass&rsquo Family Butcher Shop, where they make the delicacy with pork meat, water, flour, cornmeal, black pepper, salt and sage. They pass the mixture through a meat grinder, then form it into a loaf that&rsquos chilled overnight. Opt for a scrapple sandwich at Haass&rsquo food truck and they&rsquoll thinly slice and fry the scrapple before placing it between slices of white bread. Customize it with condiments like mustard and mayo or sweet toppings like grape jelly and maple syrup.
Georgia: Black-Eyed Peas
The Granny&rsquos Apple Dumplings booth has been a fixture at the North Georgia State Fair for more than 25 years, and while they&rsquore known for their namesake sweet treat, it&rsquos a savory dish that has become their sleeper hit: black-eyed peas. The dish was born out of necessity for owners Michelle and Joe Cornett, who needed a practical way to feed themselves during festivals (and later, their daughter, who helps run the covered wagon trailer). Little did they know their go-to meal made in a crockpot would attract so much attention, but word soon got out about their black-eyed peas simmered with bacon and served with chopped fresh onions and homemade cornbread muffins. After multiple requests, the Cornetts added the dish to their menu. Order the Sweetheart Special for a bowl of black-eyed peas served with two pieces of fluffy buttermilk cornbread, which are made with garlic salt instead of sugar for an added savory touch.
Get a free(!) taste of tradition at the Mississippi State Fair, which boasts bragging rights as one of the oldest fairs in the South. Founded in 1859, the fair kicks off in the capital city of Jackson every October (on the third Wednesday of the month, to be exact). And since 1983, employees from the Mississippi Department of Agriculture and Commerce and the Mississippi Fair Commission have been treating attendees to a Southern specialty at no charge. They knead, roll, cut and bake fluffy Southern-style biscuits, then drench them in sweet syrup and serve while still warm. An average of 100,000 biscuits are made and given away to fairgoers every year. Hundreds of gallons of buttermilk, pounds of shortening, cases of syrup and thousands of pounds of flour are donated every year so that the free treat can continue to be a fair tradition.
Virginia: Butt Fries
Virginia has a strong history of pork production, so it&rsquos no wonder the prized meat is on prominent display at the state fair. Pork is a menu mainstay at various food booths sprawled throughout Meadow Event Park, home to the annual Virginia State Fair and a landmark in its own right as the birthplace of the Triple Crown-winning racehorse Secretariat. If shredded pork&rsquos your thing, head to Hog Wild BBQ and order the Butt Fries. Hickory-smoked-then-shredded pork comes heaped on a pile of French fries, along with sour cream, cheese sauce, barbecue sauce and green onions. Fry toppings go beyond pork, with options that include the brisket-laden Bull Fries.
Arkansas: Peanut Patties
Take a sweet bite out of Arkansas at the Four States Fair in Texarkana, where Elve&rsquos Candy peddles a special state-shaped version of its peanut patties. Fans across all four states repped at the fair &mdash Arkansas, Texas, Oklahoma and Louisiana &mdash make a beeline for the Elve&rsquos booth to score this Southern specialty that looks like peanut brittle but eats like a praline. The confectioner has been making its peanut patties since 1956, following a recipe developed by original owner Elve Otwell. The ingredients are simple &mdash sugar, corn syrup, vanilla and red-skinned Spanish peanuts &mdash but the recipe and time-tested technique are a well-guarded secret known only to three people, including owner Shelly Hickey (even her husband isn&rsquot privy). The diminutive confections are typically round, but for the Four States Fair, Hickey crafts them into the shape of the Natural State. The candies are sold at fairs across Arkansas, Texas, Oklahoma and Louisiana, and also available online.
Iowa: Pork Chop on a Stick
Iowa may be nicknamed the Corn State, but grain isn&rsquot its only game. Case in point: Iowa is the top pork producer in the country. Look no further than the Iowa State Fair&rsquos Pork Tent, where local pork farmers show their chops, literally. The nine-ounce, Frenched bone-in chops are cooked on rotisserie grills, so that they slowly cook in their own juices to tender, juicy effect optional salt, pepper and barbecue sauce are available for seasoning. The bone acts as a built-in stick, making for a portable porky snack that&rsquos become as much a tradition as the fair itself &mdash 50,000 to 60,000 pork chops on a stick are sold every year.
New Jersey: Meatball and Mozzarella Bread Cone
With Italian-American food being one of New Jersey&rsquos most-famous cuisines, it&rsquos practically a prerequisite to sample a meatball or two at the New Jersey State Fair/ Sussex County Farm and Horse Show. Get your fill at Cone-Utopia, where owner William Grzybowski simmers beef meatballs in a rich, homemade marinara sauce, then piles them into a steamed Italian bread cone and tops them with shredded mozzarella. Comfort foods are a favorite inspiration for Grzybowski, who also offers cones stuffed with pulled pork topped with coleslaw, bacon mac 'n' cheese, and shrimp po&rsquo boy fixings.
Oregon: Hemp Burger
Every July, approximately 45,000 visitors gather on 500 wooded acres outside Veneta to attend the Oregon Country Fair. This rustic-meets-artsy event features 19 stages for entertainment acts that range from vaudeville to spoken word, as well as a one-of-a-kind craft fair and more than 80 food vendors catering to a diverse range of tastes. A tempting array of global cuisines and local favorites beckon from vibrantly adorned wooden booths, with options that include gluten-free, raw and vegan. One standout is the vegan-friendly hemp burger served at the Hemp House Grill (hemp production is legal in Oregon). The organic patty&rsquos signature ingredient is the hemp nut (the diminutive nut left after de-shelling hemp seeds), which is combined with quinoa, garbanzo beans and fresh herbs to ensure a tender texture that mimics a well-cooked burger. The burger&rsquos earthy-nutty flavors are complemented by a sweet-spicy hemp sauce bolstered with garlic and basil. Go all in by pairing your burger with a hemp nut milkshake (available in tropical or strawberry flavors).
Michigan: Chocolate Covered Cherry Scone
A major player on the country&rsquos agricultural scene, Michigan reps its farmlands hard at the annual Michigan State Fair that takes place every Labor Day weekend. Farmers show off the fruits of their labor, literally, with rows upon rows of apples, blueberries and more. Don&rsquot miss out on the cherries, which show up in a number of treats, including the Michigan cherry scone offered at The Great Foodini booth. Owner Renee Chodkowsi studs her flaky-crumbly pastries with dried Michigan cherries and dark chocolate chips, then finishes them with a decadent chocolate drizzle.
Montana: The Viking
Every year, more than 70,000 people descend on Great Falls to attend the Montana State Fair, and for many of them, a trip wouldn&rsquot be complete without the Viking. This meatball on a stick draws the crowds to the Sons of Norway booth, which packs Nordic-inspired flavors into the deep-fried snack. It starts with a ball of ground beef that&rsquos bound with egg and oatmeal, seasoned with onions and a signature Scandinavian spice blend, then dipped in batter and deep-fried. This portable snack has proven to be so popular that some fairgoers order the Viking by the dozen to take home.
Utah: French Fry-Stuffed Burger
Many a concession stand operator embraces the deep-fried side of fair foods, but Rocky Mountain Concessions celebrates on the next level with its French-Fry Stuffed Burger offered at the Utah State Fair. Owner Ken Copeland creates an all-in-one portable treat by stuffing a cooked hamburger patty piled with shredded cheddar-jack cheese, pickles and pre-cooked fries into a scratch-made dough. He crimps the edges to ensure the fillings stay inside, then deep-fries the dough until it&rsquos golden-brown. Ketchup, mustard and mayo are served for dipping. Or you can make your own version of Utah&rsquos famous Fry Sauce (which is practically the state&rsquos official dip) by mixing ketchup and mayo together.
New York: Buffalo Wing Sauce
One of the highlights of The Great New York State Fair is Taste NY, where fairgoers can sample and take home some of the top food products made in the Empire State. Vendors change daily throughout the 13-day fair, but for a taste of one of New York&rsquos great food exports &mdash Buffalo wing sauce &mdash stop by Abigails Restaurant&rsquos booth to sample Chef Marshall Grady&rsquos Bleu Bayou sauce. Wings are swapped for tortilla chips due to fair restrictions, but this Louisiana-style hot pepper sauce blended with bleu cheese and fresh celery can hold its own against any snack. The sauce comes in mild, medium and hot the secret to the hot version&rsquos fiery flair is the addition of locally-grown jalapeno, ghost and scotch bonnet peppers.
Though Pelham&rsquos Oak Mountain State Fair is one of the new fairs on the block (it launched in 2012), it&rsquos already earned a reputation for its live music and family-friendly atmosphere. But even with all the entertainment on offer, the main attraction for some fairgoers is the Mi&rsquo Pueblo food stand. Fans line up for the locally-famous esquites (a creamy corn salad), tacos and tamales. Made fresh daily from a family recipe, the tamales feature homemade masa wrapped around one of two equally enticing fillings: shredded pork with red salsa or shredded chicken with tomatillo salsa. Once assembled inside individual corn husks, the tamales are evenly stacked and steamed in a large pot for two hours and served warm. They&rsquore great for eating on the go just peel back the corn husk and add toppings like hot or mild salsa, sour cream and guacamole. Pair with an agua fresca (try the lemonade or horchata) or a freshly-cracked coconut, served with a straw for sipping, and you&rsquove got the perfect portable meal for exploring the fairgrounds.
Maryland: Crabby Patty
Horse racing may be a major attraction at the Maryland State Fair, but we&rsquod rather place our bets on the regionally-inspired crab cakes. Get a taste at the Maryland Foods Pavilion, which turns out the Crabby Patty. To make this sea-kissed sandwich, a no-filler crab cake and a fried soft-shell crab are piled onto a roll with lettuce and tomato. Round out the meal with other locally-accented fair favorites, including a corn on the cob dusted with Old Bay and a peach sundae featuring slices of fresh Maryland peaches and whipped cream perched on a mound of yogurt.
South Dakota: Smoked Roast Beef Sandwich
To say that South Dakota is a state that likes beef is an understatement: cows outnumber people by nearly five to one. To wit, one of the most sought-after dishes at the South Dakota State Fair is a smoked roast beef sandwich. The South Dakota Cattlemen&rsquos Association has been serving its signature creation at the Huron-based fair for more than 15 years, to the tune of one thousand sandwiches per day. Locally-raised beef is seasoned with a top-secret rub and slowly roasted on a hickory wood-fired pellet grill for eight hours. Sandwiches are made to order, so still-warm slices of the beef served au jus are tucked into a bun right before being handed over to the customer. You can customize your sandwich with pickles, barbecue sauce, ketchup or mustard, or upgrade to a Beef Melt that brings roast beef together with sautéed peppers, onions and cheese, all piled onto a hoagie bun.
Tennessee: Deep-Fried Goo Goo Cluster
Since its beginnings in 1855, the Tennessee State Fair has drawn crowds to Music City&rsquos historic fairgrounds, hosting such acts as Sonny & Cher and ZZ Top. But locals sing the loudest praises for the Goo Goo Cluster, a Nashville-made confection invented in 1912 that features a cluster of roasted peanuts, marshmallow nougat and caramel enrobed in milk chocolate. While you can find the chocolate confection statewide, you can only get them deep-fried at the fair. So beloved is the Deep-Fried Goo Goo Cluster that is has earned the title of Official Tennessee State Fair Treat. Head to Strickland's Funnel Cakes where Goo Goo Clusters are frozen, dipped in batter and deep-fried, then dusted with powdered sugar and served on a stick.
Connecticut: Lime Rickey
The Durham Fair is not only Connecticut&rsquos largest agricultural fair, it is also one of the largest all-volunteer fairs in the country. And the 60-strong team of United Churches of Durham volunteers may have the most-rewarding task of all, making and selling a sought-after treat for their annual fundraiser. They combine freshly squeezed lime juice, simple syrup and seltzer to create a tart, refreshing Lime Rickey mocktail. Each drink comes served in a custom 30-ounce cup that&rsquos refilled at a discount year after year, a tradition that has turned the tumblers into collectors&rsquo items &mdash and kept the dollars pouring in. The United Churches of Durham raised more than $26,000 from drink sales in 2017 alone.
West Virginia: Country Ham Sandwich
Fair tradition runs deep in Lewisburg, which first stirred up carnival fever with the Greenbrier Industrial Exhibition back in the 1800s. Now known as the State Fair of West Virginia, the ten-day festival features the usual carnival rides, along with horse shows, harness racing and livestock exhibits. The fair&rsquos deep agricultural roots are underscored by its signature dish, a country ham sandwich that&rsquos prepared by volunteers to support the Greenbrier East High School chapter of the Future Farmers of America. A quarter-inch-thick slice of ham is cooked on a grill, then tucked into a warm hamburger bun and topped with lettuce and mayo.
Alaska: Deep-Fried Halibut
With rugged mountains like the Twin Peaks serving as its backdrop, it&rsquos fitting that the Alaska State Fair puts a rustic spin on its food stands. Log cabin booths house vendors hawking local delicacies: Pristine Products serves Prince William Sound oysters, Indian Valley Meats slings spicy reindeer sausages and Seafood Alaska features the fan-favorite: deep-fried halibut. Seafood Alaska&rsquos owner Annie Ernst sources the fish straight from the shores of the Kenai Peninsula, then dredges it in a scratch-made tempura batter and fries it to order. Get the filet with a side of French fries (aka fish and chips), or tucked into a pita pocket for a lighter take, but don&rsquot miss the homemade tartar sauce.
Kentucky: BBQ Porkchop Sandwich
When it comes to pork-centric food options, the Kentucky State Fair is spoiled for choice. One pigout-worthy option is the pork chop sandwich that&rsquos served at eight different booths operated by the Kentucky Pork Producers Association. Typically, the butterflied, boneless eight-ounce pork chops are grilled low and slow over charcoal and basted in a vinegar-based barbeque sauce, then placed between two halves of a pretzel bun. But when demand reaches peak heights, the chops are also prepared using a shortcut method that involves 500-degree automatic cookers and takes less than an hour. Offered for more than 35 years, this sandwich has reached icon status, with approximately 40,000 made throughout the duration of the fair. Taste it for yourself, but be sure to add a side of coleslaw and baked beans for a truly Southern culinary experience.
Every September, people from across the Sunflower State travel to Hutchinson, or Hutch as it&rsquos locally known, to attend the Kansas State Fair. For a taste of best-in-show local food, head to the Kansas Kitchen & Bakery serving breakfast and lunch in the Pride of Kansas Building. Operated by the crew from local restaurant Wheatfield Bakery, this sit-down cafe has been a fair fixture for more than 20 years. Crowd favorites include cinnamon rolls, biscuits and gravy, and roast beef sandwiches, but if it&rsquos a taste of Kansas&rsquo culinary heritage you&rsquore after, opt for the bierock. First introduced to the state by German and Eastern European immigrants, this baked meat pie comes crammed with savory fillings enveloped in a golden dough. At Kansas Kitchen, they stick close to tradition by stuffing the same sweet dough used for their cinnamon rolls with a mix of ground beef, cabbage, onions and carrots, but veer slightly from the standard by adding grated cheddar cheese before folding and sealing the dough. Other non-conventional additions include the option of nacho cheese on the side or a ladleful of gravy on top.
Rhode Island: Seafood Chowder
Richmond&rsquos Washington County Fair has a few claims to fame, among them being Rhode Island&rsquos biggest agricultural event and home to New England&rsquos largest traveling roller coaster. The fair&rsquos food lineup is distinct in and of itself: all fair food booths are owned and operated by non-profit organizations, with proceeds benefiting their missions and community causes. For a taste of the Ocean State, head to the South Kingstown High School Athletic Booster&rsquos tent for a bowl of seafood chowder made with local clams, mussels, lobster and fish.
24 of the Craziest Foods at America’s State Fairs
As we all know, foods are generally more delicious when consumed in a large crowd of people gathered on straw-covered fields to celebrate agricultural life and to ride really fast-spinning rides with dazzling colored lights.
This week, the Iowa State Fair introduced 15 new foods it is adding to this year’s experience. And these aren’t the corn dogs and chicken fingers you know and love, or the fried oreos (or fried anything really) you once laughed at but secretly crave. Take a look through the glorious creations along with our favorite fair foods of all time.
Corn in a Cup: A shaved-down alternative to corn on the cob with mayo, chorizo and cheese topped off with a lemon wedge and what the fair calls “magic dust.” (Pictured above). Still delicious. Way easier to eat.
Photo: Iowa State Fair
Apple Pie on a Stick: A quintessential American dessert, deep-fried and on a stick.
Photo: Iowa State Fair
Nacho Balls: They’re exactly what you think they are — all the must-have ingredients of nachos, rolled into a ball, and deep fried. Plus a side of melted cheese!
Photo: Iowa State Fair
Toasted Coconut Caramel Cluster: Crumbled fudge and pretzel bits are bundled together under a blanket of frozen chocolate.
Photo: Iowa State Fair
The Ultimate Bacon Explosion: 8 ounces of brisket entirely wrapped in bacon, covered in jalapeño cheese and barbecue sauce. Now that’s a lot more state-fair-like.
The Minnesota State Fair also released a list of 50 new food items you’ll find at this year’s fair. Here are some standouts:
Photo: Minnesota State Fair
Burger Dog: Hamburger, hot dog, bacon, cheese, and a dash of jalapeño are blended together and molded and eaten as a traditional frankfurter.
Photo: Minnesota State Fair
Italian Dessert Nachos:Cannoli chips replace tortilla chips, and are topped with ricotta cheese, fruit, chocolate, nuts, candy, and sprinkles, of course.
Photo: Minnesota State Fair
Mac & Cheese Cupcake: Macaroni and cheese is wrapped and sprinkled with breadcrumbs and frosted with Cheez Whiz.
Photo: Minnesota State Fair
Prime Rib To Go:Because who doesn’t want their prime rib to go? The steak is thinly sliced and stuffed in a soft bread cone with peppers, onions, and mushrooms. Choose au jus, horseradish, or Parmesan as your dipping sauce.
Photo: Minnesota State Fair
Totchos: Tater tots are covered in cheese, sour cream, scallions, and bacon bits, and come in chicken or beef varieties. Don’t worry though – it’s gluten free.
Photo: Minnesota State Fair
Wine Fried Kalettes: Kale is battered, fried to as crisp in wine, and served with sweet chili Thai sauce. Looks like the green superfood has found another place to dwell besides your $9 smoothie.
But could these foods trump the eye-catching (and often stomach-turning) dishes we’ve seen elsewhere?
Photo: San Diego County Fair
Deep Fried Starbucks – San Diego County Fair, 2015:Starbucks coffee is infused with pastry dough, fried, covered in sugar, and served with whipped cream.
Photo: Texas State Fair
Deep Fried Milk and Cookies on a Stick – Texas, 2014: A custard made of blended milk, sugar, and cookies is covered with an egg wash and Japanese bread crumbs.
Donut Burger – New York, 2011: Also known as “The Big Kahuna,” this burger has a quarter-pound patty nestled between two grilled glazed donuts. With a total of 1,500 calories, this sandwich lives up to its name.
Photo: Indiana State Fair
Spaghetti Ice Cream – Indiana, 2012: At first look it seems like pasta and sauce, but look again. The noodles are gelato, the tomato sauce is actually made of strawberry, the Parmesan is white chocolate, and the meatballs are actually chocolate.
Hot Beef Sundae – Tennessee, 2011: Marinated beef and mashed potatoes serve as ice cream, the gravy acts as chocolate syrup, grated cheese doubles as sprinkles, and a cherry tomato tops it all.
Pulled Pork Parfait – South Florida, 2011: These layers of pulled pork, mashed potatoes, and gravy in a cup almost had us fooled for ice cream.
French Fry Coated Hot Dog – Texas: Eat your hotdog and side of fries at once, conveniently on a handheld stick.
Deep Fried Beer – Texas, 2010: Little packets of dough filled with beer are deep-fried. Oddly enough, we can picture this as something you can snack on — rather than sip on — during a football game.
Deep Fried White Castle Burger – Orange County Fair, Calif.: Because a regular White Castle burger is not enough on its own, right?
Chocolate Covered Scorpions – California and Arizona: These crunchy “treats” are deep-fried and covered in chocolate. In Arizona, non-scorpion fans could go for cricket, grasshoppers, or lizards.
Fried Alligator on a Stick – Illinois: Though strange, this grub is not entirely rare. It’s also appeared in last year’s Bite of Seattle and previous New Jersey state fairs (along with shark kebabs). The Illinois rendition was served Teriyaki style and apparently, some people say it tastes like pork.
Chicken Fried Bacon – Texas: This lovechild of bacon and fried chicken can be enjoyed alone with a dip or layered within a cheeseburger.
Fried Jambalaya – Texas: These fried balls of the staple Cajun dish won the Big Tex best taste award in 2012.
50 Recipes That Celebrate The 50 States
With so many cuisines and world influences, America's culinary history ranges from Alaskan salmon and Idaho potatoes to Boston cream pie and Tennessee barbecue.
There really is no straightforward American cuisine. The south brings meaty barbecue, Mexican influences, and Gulf Coast goodies, the West serves California&aposs creamiest avocados and Pacific salmon, and the whole country is overflowing with global influence from immigrants. To celebrate each and every cuisine, below are 50 recipes to represent the 50 states:
Struggling to cook healthy? We'll help you prep.
The Alabama Lane cake originated from Harper Lee&aposs To Kill a Mockingbird, and has becomeਊ true symbol of Southern culture. An Alabama native won an 1898 county fair baking competition with the recipe, and now the layered cake is the state&aposs official dessert.
As the official state fish of Alaska, the king salmon is one of the highest quality salmon varieties on the market.
The apache trout is native to the state of Arizonaਊnd is the official state fish. The white fish hasਊ mild flavor, and tastes perfect cooked inਊ crunchy batter.
Pecans are a signature staple of American cuisine, and are especially popular in the south. Theyਊre the official state nut of Arkansas, Alabama, and Texas, though Arkansas is specifically known for pecan production.
Considering the hefty price and a short life span, avocados have taken America by storm. Californians in particular love the creamy fruit, and the governmentlared avocados the state&aposs official fruit in 2013.
There&aposs no state food in the mountainous state, but there is an official state cactus. The claret cup cactus takes the title, and the plant gives some true Southwest flavor to slaws and Tex-Mex dishes.
The Eastern Oyster holds the role of Connecticut&aposs official state shellfish. There are so many ways to enjoy the seafood, but pan-frying has a special place in our heart.
When you think peaches, your mind probably goes to Georgia. But Delaware has a soft spot for peaches too, making peach pie the official state dessert.
Travel to Key West and you&aposll have key lime pie so sweet and silky, you won&apost ever consider ordering anything else. The staple is Florida&aposs official state dessert, with a light yellow color instead of a green hue from food coloring.
Originally a Native American staple, grits can be found all over the south and were established as Georgia&aposs state prepared dish. We love them sweet or savory, but nothing quite compares to an old school shrimp and grits plate.
50 States of Fried Food
There’s something universally appealing about fried fare. At restaurants and state fair across the country, people are battering and frying favorite foods with local spins, including chicken-fried bacon and even battered butter on a stick. Here are the coolest State Fair-style fried foods in all 50 states.
Photo By: Nicholas Brachelli
Photo By: Adam Larkey Photography
Photo By: Lindsey Larue Photography
Photo By: Michael Christodoulakis
Photo By: Elizabeth Schreiter
Photo By: River Myers/Thrillist
Photo By: Allen Tippetts, CAT Graphics
Photo By: Stephanie Webster
Tater Tot Hotdish on a Stick, Minnesota
Deep-Fried Cheesesteak, Pennsylvania
Boredom and a love for fried foods gave Hoagie Xpress owner Chalie McDonald the idea for this deep fried take on the iconic Philly cheesesteak. The City of Brotherly Love&rsquos namesake sandwich usually combines paper thin slices of beefsteak with melted cheese &mdash preferably Cheez Whiz &mdash in a hoagie roll. While standing around on one cold winter&rsquos day in nearby Levittown, Pennsylvania, McDonald decided to forego the bread, sticking thinly sliced griddled beef with American cheese in a wrap, plunging the whole thing in bubbling oil and adding an extra side of liquid cheddar for dipping. The result might just be better than the original, if such a thing is possible.
Deep-Fried Lobster on Stick, Maine
Lobster is serious business in Maine. Many restaurants and seafood shacks will only serve it steamed or cradled in a fluffy bun. But at Susan's Fish and Chips in Portland on Fridays and Saturdays, the fried-seafood experts deep fry lobster on a stick. Fresh lobster tails are dredged in cornmeal batter, impaled, sent for a swim in the deep fryer and served with drawn butter. This fairground-style lobster is a hot commodity in Portland, so the folks here advise guests to call ahead to ensure they haven't sold out.
Fried Cheese Curds, Wisconsin
Before cheese is formed into blocks or wheels, it starts out as cheese curds. The small chunks, which are the basis for Wisconsin&rsquos famed cheddar, are mildly flavored and salty with a nice springy bite. They&rsquore also delicious deep-fried and plunged into assorted dips. Ceaselessly snackable, fried curds are revered among Wisconsinites, especially when beer is involved. They&rsquore found on bar and brewpub menus across the state such as Lakefront Brewery in Milwaukee, where squeeky Clock Shadow Creamery curds are battered, fried and served with garlic ranch.
Cheesy Enchilada Funnel Cake, Iowa
Some mishaps end up as a fortunate stroke of serendipity. When El Charro Cafe&rsquos founding chef, Monica Flin, accidentally dropped a big burrito into a vat of frying oil, she unintentionally invented the chimichanga. Now, those crisp, stuffed tortillas (filled with proteins like chicken, beef, shrimp, beans or carnitas) can be found in Southwestern restaurants from coast-to-coast, but true lovers of deep fried Mexican cuisine still make the pilgrimage to El Charro Café. Run by Flin&rsquos descendents, it&rsquos served quality Southwestern food since 1922.
Rocky Mountain Oysters, Colorado
Oysters may not leap to mind as a state specialty for land-locked Colorado, but Rocky Mountain oysters aren&rsquot actually oysters. They&rsquore bulls&rsquo testicles. For real: Colorado is a big cattle state. At Bruce&rsquos Bar in Severance, a small town just north of Denver, the "oysters" have been on the menu for more than a half-century. Bull or bison parts are breaded and fried, then served in a basket over fries.
French Fries, Idaho
Idaho&rsquos potatoes are so world-famous, the state has its own potato museum. In the state capital, Boise Fry Company salutes the beloved spuds by dedicating an entire restaurant to fries. (O.K., it does serve burgers, too.) Sourced locally from M&M Heath Farms in nearby Buhl, Idaho, the fast-casual concept offer seven different varieties of potatoes &mdash Russet, Gold, Laura, Yam, Sweet, Purple and Okinawa &mdash chopped into choice of five different cuts. Whether you go for regular, curly, shoestring or whatever else, each order is deep fried to-order and served with a selection of housemade dipping sauces. Basically, this place is Choose Your Own Adventure of French fries, and it&rsquos just as much fun as the vintage books.
Spam Musubi, Hawaii
Spam may have been created on the mainland, but nowhere in the United States is it as popular or beloved as in Hawaii. The Aloha State goes through about 5 million pounds of the canned meat per year. It&rsquos the star ingredient in one of the island&rsquos most-iconic dishes, Spam musubi, which is basically sushi with Spam instead of raw fish. Typically, the dish combines the canned pork product with a square of rice, wrapped in nori (Japanese seaweed). Maui&rsquos Da Kitchen makes it sizzle. The meat-like product is breaded and deep-fried, then drizzled with sweet-soy kabayaki sauce.
Crab Balls, Delaware
Maryland may earn name recognition for its crab cakes, but Delaware&rsquos deep-fried crab balls are just as good, and perhaps the Mid-Atlantic&rsquos best-kept secret. Seafood shacks throughout the region serve them. For more than 70 years, Meding&rsquos, a Milford seafood haven, has served little puffs of deep-fried crab for the masses to plunge into tartar sauce. Made with no fillers, the well-seasoned crab rounds are salty, sweet and truly addictive.
Fried Avocado Tacos, California
Alligator Bites, Florida
Fried Pimento Cheese Balls, Virginia
Fried Apple Pies, Georgia
Toasted Ravioli, Missouri
In a state known for its deep-fried cheese curds and burritos, toasted ravioli &mdash which are not toasted at all &mdash may be the most-iconic deep-fried dish of all. While it is a total misnomer, the dish is just as it sounds: crispy, breaded ravioli filled with meat and typically served with marinara sauce. At St Louis barbecue spot Salt + Smoke, toasted ravioli gets a wood-smoked spin, with a filling of chopped oak-smoked burnt ends inside, a dusting of garlic and herbs outside and Alabama-style white barbecue sauce for dipping.
French-Fried Onions, Illinois
A golden mass of deep-fried snack food, Hackney&rsquos Original French Fried Onions are basically a pile of onion strings shaped into the form of a brick. Thinly sliced Spanish onions are coated in a bready batter, deep-fried to a rich amber hue and piled into a rectangular loaf that&rsquos become a local obsession, best enjoyed on the patio with a beer.
Fried Bologna Sandwich, West Virginia
The hot bologna sandwich is a rite of passage in West Virginia, served in restaurants and made at home. Thick-cut bologna is fried, then doused with barbecue sauce and piled on bread with lettuce, cheese and a dash of hot sauce. The sandwich is served at popular Charleston restaurants like Dem 2 Brothers and a Grill and The Smokehouse on Charleston's West Side, and Tricky Fish on the East End, where owner Keeley Steele serves it with house BOG sauce, Swiss cheese, caramelized onions, lettuce and tomato on a kaiser roll.
Krispy Kreme Doughnuts, North Carolina
Krispy Kreme&rsquos airy, deep-fried rounds are now available around the globe, but the beloved chain was founded in Old Salem, North Carolina, back in 1937. And it&rsquos still an intense source of pride. At stores all around the state (and globe), when the red neon "Hot Now" sign is on, fluffy doughnuts are served fresh off the conveyor belt, seconds after they&rsquore pulled out of the fryer and coated with that sweet glaze. The original, unflavored circles are still the number one pick however, the company now offers a wide variety of flavors including, at one point, a Cheerwine soda-filled version, the ultimate Tar Heel State-inspired deep-fried treat.
Bacon Maple Doughnut, Oregon
Maple and bacon may seem like a standard (albeit exquisite) combination these days. Portland&rsquos Voodoo Doughnut might just be credited for opening the food world&rsquos palate to the joys of sweetened, salty pork in its notorious Maple Bacon Bar. Raised yeast dough is formed into logs and deep-fried to cloudlike consistency. The top is slathered with maple frosting as well as a crisp piece of bacon broken in half, decoratively placed side by side, so that smoky, snappy meat is evenly distributed in each ethereal bite.
Breaded Pork Tenderloin Sandwich, Indiana
Hog-friendly Indiana knows how to pile pork onto a sandwich. The unofficial Hoosier State sandwich is deep-fried, breaded pork tenderloin on a bun, beloved in restaurants and home kitchens from Lake Michigan to the Ohio River. The Mug, a "farm-to-curb" drive-in in Greenfield with a second location in Indianapolis, is one of the top places to take a bite. Made from local, pasture-raised hogs, the pork is pounded thin, breaded, deep-fried and set on a strikingly small bun. The overhanging tenderloin is like the food equivalent of Chris Farley's fat guy in a little coat, which is part of what makes people love it so much.
Rippers, New Jersey
Louisiana&rsquos deeply entrenched French influence gives it a cultural edge over many other states, especially when it comes to food. A prime example: beignets. Long before doughnuts became a trendy food, NOLA residents were tucking into powdered sugar-dusted pillowy rounds of fresh-out-of-the-fryer beignets 24 hours a day at legendary coffee shop Café du Monde. The iconic French Quarter spot is globally renowned for its puffy rounds of fried dough, perfect for dunking in the shop&rsquos chicory-scented coffee.
Chicken-Fried Steak, Texas
Texas is renowned for its beef-centric fare, including brisket, hot links and hunks of prime steak. One of the state&rsquos most-popular dishes is chicken-fried steak. Huge, comforting and served all over the state, it combines the crispness of fried chicken with the heft of steak. One of the most-beloved versions is offered an hour south of Austin at Gristmill. The three-story restaurant, set on the banks of Guadalupe River, draws large crowds for its buttermilk-battered gravy-topped steak.
Fish 'n Chips, Massachusetts
Massachusetts might as well be the fried-seafood capital of the United States. Sure, fried shrimp and crisp fish fillets abound from coast to coast, but the Codfish State &mdash with plenty of coastline and fishermen &mdash elevates batter-coated seafood to an art form. For a taste, head to The Druid in Cambridge for tender, crisp-crusted, classic fish 'n' chips. Run by natives of County Clare, Ireland, the pub gets fresh cod delivered daily. Each fillet is dipped to order in a simple batter of milk, butter, flour, salt and pepper, then fried in vegetable oil and nestled tightly in newspaper with fries just like they do in the old country.
Cheesy Bacon Pork Rinds on a Stick, Kansas
"I love pork rinds," says Vulla Dusek of Dusek Concessions. "And I wanted to do something other than blooming onions." After 20 years in the fair business, the Kansan launched her own concession company for the 2017 Kansas State Fair with the goal of dishing out completely unique deep-fried inventions. Dusek goes whole-hog with an assortment of deep-fried pork rinds in flavors like Cajun, barbecue, sea salt and cayenne, but her cheesy bacon pork rind on a stick is unlike any other porcine creation. Dusek batters and fries a blend of cheddar and mozzarella cheeses on a stick, then rolls the whole thing in deep-fried pork rinds and bacon with a side of ranch dressing.
Fried Clam Cakes, Rhode Island
This third-generation family-owned diner is a seafood-lover&rsquos Shangri-La. Just minutes from the beach, Aunt Carrie&rsquos serves straight-out-of-the-sea platters of steamed clams, lobsters, clam bellies and more with a view of Point Judith Lighthouse on the horizon and a briny ocean breeze wafting through the air. The deep-fried clam cakes are a staple. The kitchen goes through so many on a summer&rsquos day, a large cement mixer is used to prepare the batter. Balls of chopped clams, flour, water and seasoning are dropped into searing beef shortening until perfectly chewy and crisp, and the perfect New England answer to crab cakes.
Deep-Fried Deviled Eggs, Nevada
Sopaipillas, New Mexico
Fried dough takes many regional forms across the U.S., including New Orleans&rsquo beignets Hawaiian takes on Portuguese malasadas. In Michigan, Polish-style paczki &mdash pronounced "punch-key" &mdash reign supreme. Resembling jelly doughnuts, but with richer dough, these rounds are stuffed with custard or jams in classic flavors , along with more-interesting fillings like rose hip or stewed plum. Try them in well-known paczki bakeries like New Palace Bakery in Hamtramck, the heavily Polish town outside Detroit.
Funnel Cake Chocolate Balls, Arkansas
Fried Oreos, fried funnel cake balls, fried lemon balls, fried Snickers, fried Twinkies: Mom&rsquos Kozy Kitchen, a Hot Springs food truck, conjures a fairground&rsquos fried smorgasbord of desserts without the fleeting timeline of a State Fair. The funnel cake chocolate balls are the blue ribbon winner. Funnel cake batter studded with a chocolate kiss in the center, each ball is tossed into a 350-degree fryer, then dipped in powdered sugar. Served warm, the ball releases a pool of melted chocolate that infuses the sweet and fluffy cake.
Hot Chicken, Tennessee
What supposedly began as the fiery revenge of a lover scorned has morphed into Nashville&rsquos most-famous dish. Legend has it that Thornton Prince&rsquos girlfriend concocted this blazingly hot, insanely peppery dish as retribution for a particularly late night out on the town. He loved it enough to ask for seconds, and eventually opened Prince&rsquos Hot Chicken to bring the aggressively spiced birds to the general public. The dish now appears across the United States, but Prince&rsquos original is still considered the standard bearer.
Deep-Fried Pickle, Mississippi
Deep-fried pickles may have become a popular snack food from coast to coast, but this Mississippi cafe claims to be "home of the fried dill pickle," attracting crowds for it's fried pickle chips since 1970. Named for its original location in Hollywood, Mississippi, this sweet diner fries rounds of dill pickles in beer batter with a touch of cayenne pepper and chile powder. Though only 2,000 people live in Robinsonville, the café serves nearly 100,000 pickles annually.
Huckleberry French Toast, Montana
Set under the dramatic mountain peaks of Glacier National Park, this seasonal, family-owned cafe is a top destination for tourists and locals through the summer months. The views are stunning, the staff is friendly and the food has received national praise. The stuffed French toast is a top pick, filled with combinations like hazelnut-vanilla and caramel-apple. The most-beloved rendition, that&rsquos most-emblematic of Montana and certainly most-famous, is the huckleberry. French toast is stuffed with local huckleberries and cream cheese, dipped in batter and deep fried until crisp on the outside, gooey within. The whole thing is dusted with powdered sugar and crowned with more huckleberries and a dollop of whipped cream.
Deep Fried Pizza Slice, New York
This Times Square institution is hailed for its cool Japanese pub vibe and incredible sake selection. You don&rsquot have to be an aficionado of rice wine to enjoy the place, though: It&rsquos also known for its excellent bar bites (and inexpensive beer). The most-iconic dish on its menu &mdash and the one most representative of NYC &mdash is the deep-fried slice. For each order, a slice of of plain cheese pizza (of unknown origins) is dipped in tempura batter and lobbed into a vat of hot oil. Although it sounds like it would feel like a brick in the gut, it&rsquos not. These battered slices are actually light, crisp and devoid of excess grease.
Cheese Frenchees, Nebraska
Nebraska leads the rest of the country when it comes to superlative grilled cheese. Found in diners and restaurants across the state, Frenchees are essentially deep-fried grilled cheese sandwiches. Yet, they are far more interesting than they sound. American cheese and a touch of mayo is layered between two slices of white bread and cut into triangles. Each section is battered, rolled in crunchy coating and dunked into a fryer. Try it at one of the seven Don & Millie's locations spread around Omaha, Lincoln and Bellevue.
Poutine, New Hampshire
Chislic, South Dakota
Fleischkuekle, North Dakota
Deep-Fried Mashed Potatoes on a Stick, Oklahoma
Southern Catfish Sundae, South Carolina
Sundaes and carnivals are like fish and chips. They don&rsquot have to go together, but they fit quite nicely as a pair. At the South Carolina State Fair, DeAnna&rsquos Concessions merges all four into a Southern Catfish Sundae. Don&rsquot worry: There&rsquos no ice cream in the mix. This special sundae combines deep-fried catfish fingers coated in a seasoned batter with fries, a spicy remoulade sauce and cooling tartare piled together like a sundae.
Reindeer Sausage Corn Dog, Alaska
Open since the late 19th century, Juneau&rsquos Red Dog Saloon feels as if it was plucked straight from the days of the frontier. Its wooden walls are adorned with taxidermied animal heads, a walrus oosik (let&rsquos just say bone) and a collection of antique guns, and sawdust coats the floor. The seasonally changing menu offers an array of Alaskan classics, including smoked chowder with Alaskan smoked salmon and brats cooked in local beer. From October through April, reindeer sausage corn dogs are a menu favorite. Exactly as they sound, the dogs feature mild Alaskan reindeer sausage dipped in a secret batter and fried to golden brown, served with fries and Dijon mustard on the side.
Cheddar Stuffed Tater Tots, Vermont
Deep Fried Derby Pie, Kentucky
Kern's Kitchen's Derby-Pie is as much of a Kentucky tradition as the Derby itself. The classic chocolate-walnut dessert, developed at Melrose Inn in 1950, is trademarked and baked with a secret recipe. At the State Fair, that treasured treat is battered and fried, coated with powdered sugar frosting and a raspberry drizzle. When you bite in, sugar will most likely coat your face, but the raspberry oozes together with the batter and nutty, chocolatey filling.
Unicorn Droppings, Washington
Seattle's Capitol Hill might just be the only neighborhood in the country to have two dueling carnival-themed bars. Each one has a unique vibe offering whimsical food and beverage menus, as well as an arcade, claw machine and photo booth. The 21-and-up Unicorn & Narwhal is like a playground for adults. The dessert menu focuses on fair-style, deep-fried sweets with upscale takes on funnel cake and deep-fried candy bars. Unicorn Droppings taste much better than they sound. Peanut butter cookie dough bites are deep fried to warm, gooey and crisp-crusted results.
Funeral Potatoes, Utah
This former auto garage shop is has become a go-to Salt Lake City hangout. It&rsquos known for its fun riffs on comfort classics and is hailed for its deep fried interpretation of the traditional Mormon post-funeral side dish, a storied piece of Utah&rsquos food culture. Instead of serving spoonfuls of cornflake-crusted casserole, this riff is rolled up into balls of Idaho potatoes, cheddar cheese, jalapeno, bacon and scallions, coated in a cornflake crust, "baptized in hot oil." The savory, slightly spicy, crispy result is to die for. Just kidding!
Fried Green Tomatoes, Alabama
Fried green tomatoes are a mainstay throughout the South. The version sold at Irondale, Alabama&rsquos Irondale café, though, is responsible for pushing the traditional dish into the national limelight &mdash and the Hollywood spotlight. Since the release of Fried Green Tomatoes, the 1991 film based on Fannie Flagg&rsquos book, the crisp, salty, tart slices of fruit jumped out of the South&rsquos frying pan and into the national fire. And the restaurant that inspired the heartfelt movie became the preeminent fried green tomato destination, selling 600 to 800 slices a week to hungry tourists looking for a slice of female empowerment. Available as a side dish or main course, the rounds are served with a creamy and spicy remoulade.
Fried oysters are a staple up and down the East Coast, from the top of Maine down to Key West. But in South Norwalk, Connecticut, Match's Chef-Owner Matt Storch has created an upscale variation that could be the state dish. Local bluepoint oysters are dredged in semolina batter, fried to a flaxen hue and set back in their shells. Served warm, each mollusk is topped with cool beef tartare and a touch of aioli.
Pitchfork Fondue, Wyoming
Cowboy cookouts are on many tourists' Wyoming to-do list. Though it often means meats cooked out over an open-flame, Pitchfork Fondue prefers to serve meat cooked on a pitchfork in large cauldrons of hot oil heated by wood fire. Guests take in views of the Wind River Mountains while noshing on sizzling hot, deep-fried steak, chicken, buffalo bratwursts and sides like potato chips and onion rings.
Barberton-Style Chicken, Ohio
Fried chicken is popular around the globe, but Barberton, Ohio, is confident enough in its take to declare itself the Chicken Capital of the World. That&rsquos due to the bounty of fried chicken joints that use recipes imported from Serbia 80 years ago. The wings, breasts, thighs, legs and backs (dubbed chicken ribs) of fresh Amish-raised birds are lightly salted, dusted in flour, coated in egg wash, rolled in breadcrumbs and fried in lard at places like Belgrade Gardens, where it&rsquos served with white bread, coleslaw, fries and "hot sauce," which is actually a Serbian-influenced stewed tomato and rice dish.
We found at least 10 Websites Listing below when search with top selling food at fairs on Search Engine
50 Best Fair Foods By State : Food Network Restaurants
Foodnetwork.com DA: 19 PA: 47 MOZ Rank: 66
First offered at the Nebraska State Fair in 2017, the top-selling dish has earned a permanent spot on Cactus Jack’s menu alongside another brisket-topped spin: the Cactus Jack Burger featuring
What Is the Best Food to Sell at a Festival or Fair
Gmpopcorn.com DA: 17 PA: 50 MOZ Rank: 68
- What is the Best Food to Sell at a Festival? Ask almost anyone, and the most popular fair food will be fried foods
- This is a growing food type ranging from corn dogs and funnel cakes, to now fried avocados, fried Coke, and more
- If you can eat it, chances are you can fry it.
Best Fair Food Delicious Foods from Fairs and Carnivals
Ranker.com DA: 14 PA: 34 MOZ Rank: 50
- Funnel cake might be our favorite food of all time
- The only reason we don't eat it every day is because we'd turn into a hybrid of fried dough and human, and we couldn't get any work done if we were gnawing at our doughy fingers all day
- Seriously guys, the fried dough, powdered sugar combo is the perfect fair food.
80 Best-Selling Foods You Can Sell at Fetes and Fairs
- I love the feel of fetes and fairs
- Everything is just so fun and festive! And what I love the most about it is that there’s so many food choices
- Some products sell better than others
- Here is a list of the best-selling foods at fetes and fairs…
What Kind of Foods Sell Best at Fairs & Festivals
- When people visit a fair or a festival, they tend to think of the same types of fair foods - corn dogs, cotton candy, funnel cakes, etc
- While it is great and very profitable to sell these traditional fair food items, they don't exactly make you stand out from the crowd.
Top 10 State Fair Food Favorites
Abcnews.go.com DA: 14 PA: 46 MOZ Rank: 65
- Top 10 State Fair Food Favorites
- State fair season inspires the fried foods on a stick, for starters
- It has been a runaway hit, selling 7,000 slices -- unexpectedly -- …
Top 10 Foods at the State Fair of Texas
Tripsavvy.com DA: 17 PA: 38 MOZ Rank: 61
- Marty Coleman/MAKE Studio/Getty Images
- There's no doubt that one of the biggest attractions at the State Fair of Texas is the food
- And yes, a lot of it is ingenious fried food, like fried lattes, fried Oreos, and fried ice cream
- Essentially, if it can be dropped in batter and deep fried, you will find it at the State Fair of Texas.
17 Heart-Stopping Foods At The Iowa State Fair
Buzzfeed.com DA: 16 PA: 50 MOZ Rank: 73
- Last year, the Iowa State Fair made national headlines by selling fried butter on a stick
- Aaronjhill.wordpress.com But let's not forget some of the other fried delicacies at …
Be a Food Vendor at Festivals and Fairs
- If you dream of selling cotton candy or your own special recipes at festivals and fairs, you’ll need to know a few requirements before you go out and start your own food trailer
- First and foremost, you need to figure out what permits your county and city require
- Permits will vary depending on where you are selling.
6 Secrets for Selling More at Trade Shows and Craft Fairs
- The first secret of selling more at any show or fair is that you and your products and services will be judged partly by those around you
- In other words, if the stuff around you is junk, the perceived value of your products and services will suffer
- Likewise, if everything around you is top-notch, your products and services will immediately
Top Items to Sell at Carnivals & Festivals Bizfluent
Bizfluent.com DA: 13 PA: 50 MOZ Rank: 73
- Fair food staples include turkey legs, corn dogs, chili dogs and smoked sausage dishes with a side of grilled corn on the cob or chili cheese fries
- Certain regional areas boast fish tacos, crawfish or alligator dishes
- Themed food trucks are increasingly popular at carnivals and festivals.
The Most Over-The-Top Festival Foods You Can Get in the US
Insider.com DA: 15 PA: 50 MOZ Rank: 76
- One of the fair's biggest food items is definitely the 1-pound meatball, which is only found at Frigo's Gourmet Foods. Cheesecake on a stick has been at Taste of Chicago for decades
- The cheesecake on a stick costs under $10.
The Official Ranking of America's Best Fair Foods
- Another standout vendor at the Minnesota State Fair is The Blue Barn, a restaurant that prides itself in taking fair food up another level
- One of their most renowned items is their Fried Chicken in a Waffle Cone which they top with their house-made gravy
- It's the kind of unique combo that you can only find at a state fair.
How Much Do Food Truck Vendors Make at Fairs & Festivals
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- How to Estimate Food Truck Income at a Festival or Fair? According to many food truck vendors we’ve spoke asked, they estimate that you will sell meals to about 5% of the size the total number of people at an event
- So on average one in every twenty people that attend an event will placed an order with you
- Now let’s make a couple back-of
Reality Check: Minnesota State Fair’s Top 10 Bestselling Foods
- One of the biggest changes to the top 10 list in the last few years is how fast the fast food revenues went up
- For the first time, five food vendors are in the million dollar club
What Sells Best at a Craft Show
Madeurban.com DA: 17 PA: 28 MOZ Rank: 60
- Products that sell best at craft shows are also ones that are easy on the budget
- That doesn’t mean high-priced items don’t sell well, but it’s an easier leap for a shopper to take when going from not planning to buy anything to spending that $20 bill that’s in their wallet , versus not planning to spend anything to dropping $100 plus.
Carnival and Fair Food Recipes Allrecipes
Allrecipes.com DA: 18 PA: 50 MOZ Rank: 84
- Over-The-Top Homemade Carnival Foods Let's all suspend judgement and simply marvel at the most outrageous, gut-busting foods found at state fairs
- Plus, we've got recipes if you want to bring the fun to your own backyard.
Selling Homemade Food At Craft Fairs: A Guide For
Anniesnoms.com DA: 18 PA: 50 MOZ Rank: 85
What foods are popular at craft fairs? Craft fairs can host any types of food, but baked goods are by far the biggest seller – cakes, cupcakes, biscuits, anything along these lines should prove to be very popular indeed! What do you need to start selling at craft fairs?
Top 10 Selling Food Items at The State Fair
Here is a graph of the Top 10 Selling Food Items at the Minnesota State Fair (Click to Bigify): As you can see, Sweet Martha’s Cookies are number one with bullet, out-selling their closest competitor nearly three to one while earning $202,000 per day.
Fair for All: 25 Crazy Fair Foods You Can Make at Home
Foodiecrush.com DA: 19 PA: 50 MOZ Rank: 88
- With the air getting crisper, I’m dying to break out my oversized pumpkin-colored “Mr
- Rogers” sweater—and settle into some comfort food, exactly what fair food is all about
- If you missed your favorite fair food this year or just didn’t care to brave the mass crowds, we’ve remedied the situation with
Page 2 for 80 Best-Selling Foods You Can Sell at Fetes and
- Best-Selling Brownies & Slices Brownies and slices are extremely inviting on whatever occasion.
25 State Fair Foods We'll Miss the Most This Year Eat
Eatthis.com DA: 15 PA: 18 MOZ Rank: 54
- Corn dogs are the must-have state fair food
- The classic snack takes a hot dog and batters it, and then the whole thing takes a swim in the deep fryer
- And let's not forget that anything on a stick is just way more fun to eat
- A lot of people like topping their corn dogs with ketchup or mustard, but our favorite topping is melted nacho cheese!
Andrew Zimmern's 10 Favorite State Fair Foods
Andrew Zimmern's 10 Favorite State Fair Foods From original cheese curds at the Minnesota State Fair to savory barbecue chicken at the Arizona State Fair, chef, writer and Bizarre Foods host Andrew Zimmern shares his top 10 state fair foods.
The Best State Fair Food in Every State
Tasteofhome.com DA: 19 PA: 33 MOZ Rank: 75
- Reindeer sausage is a staple in many Alaskans’ diets, and it always makes an appearance at the Alaska State Fair, sold by vendors like Alaska Sausage and Seafood
- Sample it in all its delicious forms, from spicy reindeer Polish dogs to reindeer sausage cheese melts.
Concession Stand Food Ideas: Popular & Profitable Ideas
- Selling pre-made concessions reduces the amount of equipment you need at your stand
- If you have limited space, preparing your food at a commissary kitchen ahead of time can be helpful
- Less on-site prep time means you can sell more products than if you cooked them to order
- Although prepared food saves time-on-site, it also involves some risk.
8 Best Hot-in-Demand Baked Goods to Sell at Farmers Market
- Note that you can have a member of your staff walk around the market offering samples to other vendors and market attendees, market rules permitting
- Homemade fudge makes a great gift for holidays and birthday, and they make a good sell at local farmers market
- Use the best ingredients you can afford.
Most Profitable Concession Stand Foods Bizfluent
Bizfluent.com DA: 13 PA: 50 MOZ Rank: 89
- The most profitable concession stand foods are cotton candy, shaved ice, popcorn, funnel cakes and nachos
- With profit margins ranging from 87 to 94 percent, cotton candy gives you the most bang for your food-cost buck
- Made of regular white granulated sugar with a touch of flavoring and food color, cotton candy costs around 13
The Biggest, Most Insane List Of Fair Foods You'll Ever Read
Foodbeast.com DA: 17 PA: 18 MOZ Rank: 62
- In honor of the special birthday event, we compiled a list of 125 of the greatest foods and drinks you can find at the Orange County Fair
- While the majority can be found there right now, some are
4 Ways to Make Money Selling at Festivals
Wikihow.com DA: 15 PA: 32 MOZ Rank: 75
- Whether you're selling food, products, or art at a festival, you of course want to make as much money as possible
- You need to make sure you find the right festival for what you sell…
60 State Fair Foods You Can Re-Create at Home
Tasteofhome.com DA: 19 PA: 28 MOZ Rank: 76
- 60 Recipes for Homemade State Fair Food Julie Meyers Updated: Jul
- 30, 2020 Bring the fairgrounds to your own backyard this summer with homemade versions of classic state fair foods like cream puffs, cheese curds and turkey legs.
Good Question: Who Makes The Most Dough At The Fair
With nearly 250 vendors selling food at the State Fair, and a massive waiting list for people who want to get in, you know there are dreams of making big money during the fair…
12 Top Tips for Selling at Food Festivals & Fairs Relish
- 12 Top Tips for Selling at Food Festivals & Fairs This week, we have a guest blog for you
- Claire Martinsen of Breckland Orchard has been kind enough to share with us her top 12 tips for selling at Food Festivals & Fairs, and after 3 years in business and many a fair under her belt, we’re delighted to share her superb advice with you!
Inside the MN State Fair's Lucrative Food Business
- There are about 300 food vendors at the Minnesota State Fair, and nearly twice as many begging to get in
- The allure is more than just the dream of making big money in less than two weeks, but that’s part of it
- Last year, the food vendors at the fair made more than $41 million in revenue, plus another $11.3 million in beer sales.
10 Best State Fairs in America Livability
Livability.com DA: 14 PA: 50 MOZ Rank: 97
- The fair showcases California’s best products through competitions in everything from extra-virgin olive oil and wine to cheese, craft beer and more
- It’s also the largest food festival in Northern California with over 100 food vendors selling everything from gourmet baked potatoes to grilled corn on the cob and other California staples.
Over-The-Top Foods You Can Find at State and County Fairs
Insider.com DA: 15 PA: 50 MOZ Rank: 99
- Fairs are known for their over-the-top foods, especially of the fried variety
- Though many state and county fairs have been postponed or canceled due to the coronavirus pandemic, that doesn't mean we can't celebrate these culinary concoctions
- At the Iowa State Fair, they sell everything from fried butter to Bacon Ball on a Stick.
Top 10 New Foods At The 2011 State Fairs HuffPost
Huffpost.com DA: 16 PA: 32 MOZ Rank: 83
- Every year, the fairs across this great land compete with each other to invent bigger, badder, greasier fair food
- But after Texas stepped up its game last year with deep fried beer, this thing hit a whole 'nother level
- The 2011 state and country fair foods have been more insane -- and more amazing -- than ever
- Here are our top 10 favorite finds.
No Selling Racist Items At The Fair But Awards Are Still
Wfpl.org DA: 8 PA: 50 MOZ Rank: 94
- That was on top of an existing ban on selling items featuring the Confederate battle flag
- But there are still places at the Fair where …
Make Money selling At Fairs And Festivals
Halling.com DA: 15 PA: 40 MOZ Rank: 92
- Back in 2007, it was common to make $1000 a weekend selling at fairs and festivals
- But then the economy went bad and unemployment became an issue and people stopped spending and started hoarding their cash
- Since then, it has been hard to make much of a profit and the game was to stay in business until the economy improved.
Top Selling Items for Craft Fairs eHow
Ehow.com DA: 12 PA: 48 MOZ Rank: 98
- Although online craft sites, such as Etsy, can provide a certain degree of insight into which crafts are likely to sell better than others, it is very difficult to quantify and calculate the top-selling types of products at craft fairs
- However, items that sell well at craft fairs tend to share certain qualities that contribute to their
25 Deep-Fried Foods From the Texas State Fair Mental Floss
Mentalfloss.com DA: 19 PA: 50 MOZ Rank: 11
- The Texas State Fair — the largest state fair in the country — holds a yearly competition for the most innovative deep-fried foods
- Here are 25 fried Frankenfoods from fairs …
Ranked: Best and worst foods among the Big Tex Choice
Dallasnews.com DA: 18 PA: 50 MOZ Rank: 10
Ranked: Best and worst foods among the Big Tex Choice finalists at the State Fair of Texas 2019 Don't spend $100+ on the hot, new foods: Use this list and save your cash for the best State Fair foods.
A casserole made of tater tots? You'd better believe it! Hotdish is the ultimate comfort food for potato-loving Midwesterners.
Named for the dark and viscous mud that runs along the Mississippi river, this chocolate-packed pie has become the beloved favorite among dessert seekers nationwide. The pie, unlike the cake, is made with a cookie crust, and the filling remains a delicious mixture of pudding, cake, biscuits, ice cream, whipped cream, and marshmallows. What's not to love?
50 American Food Facts You Didn't Know
You eat your favorite foods all the time, but you might be surprised that there are new things to learn about the avocado you spread on your toast and the chips you snack on with a sandwich. So many foods you love have origin stories that rival iconic superheroes. From inventive restauranteurs to the sunniest place in America, the U.S. has many incredible food moments. In fact, history could've been made in your hometown.
For all the food facts you never knew you needed about your go-to meals and snacks, check out our list below. (Trust us, you're gonna want to read all the way down to Wyoming).
The official nut of Alabama is the pecan, which explains the popularity of comforting pecan pie in this southern state. It hosts a pecan festival every fall with country music, carnival rides, and a western show.
This chilly state is more than frost and snow. Berries can often be foraged out in the nature, and wild Alaskan blueberries are more nutritious than common blueberries.
Yuma County, Arizona, is the nation's winter lettuce capital, thanks to its recognition as the "sunniest place on earth." This county provides America with 90% of its leafy greens from November through March and hosts its own veggie festival called "City of Yuma's Lettuce Festival" every year.
Prefer your veggies on the crispy side? The first fried dill pickle ever sold was at the Duchess Drive-In in Atkins, Arkansas, in 1963. If you're looking to try the original, you can get your fix at the Atkins Picklefest each May.
Rolling pastures and bright skies make for happy cows. The Golden State is the United States' #1 dairy producer, churning out tons of butter, milk, and, of course, ice cream each year. Better yet: 99% of California dairy farms are family-owned!
You've got the Rocky Mountain State to thank for your cookout favorite &mdash the cheeseburger. Drive-in owner Louis E. Ballast trademarked the "cheeseburger" on March 5, 1935. He never formally enforced his trademark, and the Humpty Dumpty Barrel restaurant, where the cheeseburger was created, no longer stands, but you can find a stone carving on the side of the road that designates the site of its birth.
This state is for suckers. No, really &mdash the lollipop was first invented in New Haven, Connecticut, in 1908 by George Smith, who enjoyed going to the races so much that he named his creation after a competitor of the time, a horse named Lolly Pop.
In 2009, the country's first state declared peach pie its official dessert. The campaign was started by fifth and sixth graders who chose the dessert because of Delaware's peach farming history.
Guacamole fans, rejoice. The first avocado tree in the United States was planted in Florida in 1833, making taco night in American homes infinitely better since.
Your PB&J wouldn't be quite the same without this state. Georgia is the number one peanut producer in the U.S., and half of its crop gets processed into peanut butter &mdash creamy and crunchy.
Need your caffeine fix? Hawaii is one of only two U.S. states to grow coffee beans. The Kona region of the Big Island is home to over 650 coffee farms alone.
Yes, we want fries with that. While potatoes are grown in all 50 states of the U.S., Idaho remains the country's biggest producer, harvesting about 13 billion pounds annually.
Chicago's famous deep-dish pizza isn't an Italian export, but rather an American original. Chicago restaurant Pizza Uno first created the dish in 1943, and it has become the city's most iconic food since.
The Hoosier State is one of the country's biggest corn producers, harvesting 983 million bushels in 2018. The state takes great pride in its kernel production and even has a town named Popcorn.
We have found your new vacation destination, ice cream lovers. Le Mars, Iowa, was deemed the "Ice Cream Capital of the World" in 1994, and produces more ice cream from a single company, Blue Bunny, than any other city in the world.
This midwestern state harvests so much wheat in a year that its annual harvest could bake 36 billion loaves of bread &mdash enough to feed the world's population for about two weeks.
This state's popular food export is no secret: Colonel Harland Sanders cooked the first batch of Kentucky Fried Chicken at Sanders Cafe in Corbin, Kentucky. The recipe has changed a few times over the years, and the first bucket of KFC chicken sold in 1957.
This state's flavors are so intricate that it has its own cuisine. Cajun food is derived from French-speaking Acadian immigrants who came to Louisiana in the 18th century. It is known for its aromatic preparation of vegetables, rice, and seafood.
Get your butter and bibs. Maine's lobster harvest hit an all-time high in 2016, with fishermen bringing in over 130 million pounds of the crustacean. Lobsters are harvested year round in Maine, despite extreme cold winter temperatures.
Maine's not the only crustacean capital in the country. Maryland blue crabs are a classic Chesapeake delicacy that locals (and visitors!) enjoy steamed, sautéed, or mixed into soups and dips.
It wouldn't be New England without a bowl of "chowdah," and Bay Staters take their soup so seriously that one lawmaker tried to criminalize adding tomatoes to their New England clam chowder back in 1939.
If you've ever sipped a can of ginger ale to quell an upset stomach, you have this state to thank. The first soda &mdash or "pop" &mdash made in the country was Vernor's Ginger Ale in 1866.
Pass the bread basket! This midwestern state is nicknamed the "Bread and Butter State" because of its plentiful wheat fields and butter-making plants.
Sweet potatoes have been growing in the United States since before Columbus came over in 1492. Vardaman, Mississippi, is the Sweet Potato Capital of the World and hosts an annual sweet potato festival featuring a pie eating contest, live entertainment, and a Sweet Potato King & Queen competition.
The St. Louis World's Fair in 1904 forever changed frozen dessert history when an ice cream vendor ran out of cups and asked a nearby waffle vendor to roll up some waffles, creating the first ice cream cones.
Vegetables can be pretty sweet. Montana is such a big producer of sugar beets &mdash light brown beets that you can cook to create a molasses &mdash that they're the mascot of Chinook High School.
Got steak? Nebraska's license plates in the '50s and '60s read "The Beef State", and beef continues to be the state's single largest industry.
If you're looking to get the biggest meal for your buck, a trip to Las Vegas will leave you with a full belly. The casino city is also known as the world capital of buffets, with about 70 total in the city.
A visit to Stonyfield Farm in Londonderry, New Hampshire, can show you how yogurt and other dairy products are produced ethically. This organic, non-GMO company is one of the most popular yogurt producer in the country, and you've probably spotted their products in your dairy aisle. Bonus: They'll even let you taste some free samples.
Need a french fry fix at 2 a.m.? No problem. New Jersey is known as the diner capital of the world thanks to the hundreds of greasy spoons within the Garden States borders. Estimates say there are over 600 statewide.
The chile pepper is the state vegetable of the Land of Enchantment. These spicy veggies go great in many New Mexican meals &mdash just be sure not to rub your eyes after handling them.
After a particularly picky customer at Moon's Lake House in Saratoga Springs, New York, complained about the thickness of his french fries in 1853, Chef George Crum sliced some potatoes paper thin, creating the first potato chips.
Pharmacist Caleb Davis Bradham invented Pepsi-Cola in New Bern, North Carolina, in 1867. Although now a beloved soft drink, Pepsi was originally touted as a healthy drink that aided in digestion.
Nearly 90% of this rural state is farmland, making it the nation's leading producer of all dry edible beans, honey, canola, and more.
Internationally recognized horticulturalist Alexander W. Livingston developed the Paragon tomato, the first commercially grown tomato, in 1870 in Reynoldsburg, Ohio, giving the town the title, "Birthplace of the Tomato."
While it's considered a fruit pretty much everywhere else, the watermelon was declared the state vegetable of Oklahoma in 2007. Since watermelons come from cucumber and gourd families, the state decided that they should be considered vegetables.
99% of all hazelnuts in the U.S. are grown in Oregon's Willamette Valley, keeping the country's chocolate-hazelnut cravings completely satisfied.
The Philly Cheesesteak made its debut in 1930 when Pat Olivieri, a hot dog vendor, decided to put some beef on his grill and put it on a sandwich. Eventually Pat's King of Steaks opened and the cheesesteak's popularity skyrocketed.
A cup of Joe isn't necessary to get your java fix in this state. Rhode Island adopted coffee milk as its state beverage in 1993. Similar to chocolate milk, the drink is made by mixing a sweet, concentrated coffee syrup with cold milk.
The first recorded effort to cultivate rice in the U.S. happened in Charleston, South Carolina, in 1685. Because of this historical connection to the grain, the state is sometimes called "The Rice State."
This state has maintained its culinary connection to native culture. Fry bread &mdash the official state bread &mdash has its origins in the Navajo tribe.
Originally developed as a snack sold to Appalachian coal miners, moon pies were first made in Chattanooga Bakery in Tennessee. The cookies are made with a marshmallow sandwiched between two graham crackers, dipped in chocolate.
As of 2003, the official state snack is something we eat at almost any gathering: chips and salsa.
Approximately 2 billion cherries are grown in Utah annually, making it the official state fruit. After World War II, the Japanese also sent cherry trees to Utah as a sign of friendship.
The state is the single largest producer of maple syrup in the U.S. In 2018 alone, the state syrup crop came in at a record 1.9 gallons.
This seaside state is known as the oyster capital of the east coast, thanks to its plentiful seafood yields. The state also hosts the Urbanna Oyster Festival and the Chincoteague Island Oyster Roast, among other events honoring the shellfish.
If every apple picked in Washington in a single year was placed side-by-side, they would circle around the earth 29 times. Even more impressive? Every apple in the state is hand-picked.
The calzone-esque pepperoni roll originated as a meal for West Virginian coal miners. They are made out of bread rolls with pepperoni and sometimes cheese baked into the middle.
Home of the cheeseheads, Wisconsin produces more than 600 different varieties of cheese. Today the state is home to 8,327 dairy farms and more than 1.27 million cows.
Harkening back to its cowboy roots, Wyoming has its own type of feast: a milk can dinner. Vegetables, meat, and water or beer are placed in a 10-gallon milk can and then cooked over a fire for a couple hours.
America’s 50 Most Outrageously Insane State Fair Foods - Recipes
The 2020 Ohio State Fair has been canceled
Today, the Ohio Expositions Commission announced that it will cancel the 2020 Ohio State Fair, originally scheduled for July 29 - August 9 in Columbus. Members o
FOR IMMEDIATE RELEASE:
April 6, 2021
COLUMBUS - The Ohio Expositions Commission has announced the following meeting:
FOR IMMEDIATE RELEASE:
January 26, 2020
COLUMBUS - The Ohio Expositions Commission has announced the following
FOR IMMEDIATE RELEASE:
December 1, 2020
COLUMBUS - The Ohio Expositions Commission has announced the following meeting:
State Agency Partners
“Ohio State Fair Anywhere: An Online Experience” Starts Wednesday, July 29
A new and exciting way to safely enjoy fair favorites
From Wednesday, July 29, through Sunday, August 9, Ohioans can enjoy their fair favorites from the