2018 Big Tex Choice Awards: Meet the Winners and Their Iconic Deep‑Fried Creations

Forty‑nine standout entries entered the 2018 Big Tex Choice Awards, vying for the most coveted titles in Texas. The competition kicked off in early July, featuring 49 dishes from 30 concessionaires. From those, 31 were chosen as semi‑finalists and evaluated on four key criteria: uniqueness, creativity, presentation, and taste. On September 28, the top 10 finalists will be unveiled at the State Fair of Texas, but you can now get an inside look at this year’s champions.

Below is a showcase of the award‑winning dishes that stole the spotlight at the 2018 Big Tex Choice Awards.

Most Creative: Cotton Candy Taco by Justin & Rudy Martinez

Blending sweet and savory, this inventive creation starts with a graham‑cracker waffle‑cone batter formed into a crisp taco shell. The shell is glazed with marshmallow, then stuffed with chocolate, toasted marshmallow, and organic cane‑sugar cotton candy. It’s finished with chocolate cookie crumbles and chocolate‑cream‑covered biscuit sticks for a playful, dessert‑like experience.

Best Tasting – Savory: Fernie’s Hoppin’ John Cake by Winter Family Concessions

This southern classic takes on a bold new form. The cake is made from creamy black‑eyed peas, fluffy rice, smoked sausage, green onions, and a secret spice blend, then bound with breadcrumbs and egg. The mixture is formed into a generous, Texas‑sized loaf and deep‑fried to a golden finish.

Best Tasting – Sweet: Arroz Con Leche (Sweet Crispy Rice) by the Garza Family

These cinnamon‑spiced rice balls are battered with puffed rice cereal and fried until crisp. Served with vanilla ice cream, caramel drizzle, and a dusting of powdered cinnamon, they offer a satisfying crunch and comforting sweetness.

Deep Fried Shepherd’s Pie by Clint Probst

Cheddar‑creamy mashed potato pillows are filled with a savory ground‑beef and vegetable shepherd’s pie, seasoned with a special blend of herbs. The pockets are deep‑fried to bring out a crispy exterior and melt‑in‑your‑mouth filling.

Deep Fried Skillet Potato Melt in a Boat by Tom Grace

Golden‑browned skillet potatoes are topped with breakfast sausage, a mini Babybel® cheese loaf, and a flour coating before deep‑frying. The result is a savory, creamy melt served in its own potato skins, finished with cheddar, bacon, and a chipotle sour cream sauce.

Fernie’s Orange You Glad We Fried It?! by Winter Family Concessions

Layers of chiffon orange cake, whipped cream, and citrus preserves form a custard that’s folded into puff pastry, fried, and dusted with powdered sugar. Served with two dipping sauces and a citrus twist, it’s a bright, flavorful treat.

State Fair Ful‑L Cake Ice Cream by Tom Landis

Infused with funnel‑cake flavor and pieces, this premium ice cream captures the State Fair’s essence. It’s served with powdered sugar, whipped cream, and strawberry sauce for a classic fair‑food experience.

Sweet Bakin’ Bacon by Ed & Eddie Campbell

A cream‑filled sponge cake wrapped in bacon, dipped in funnel‑cake batter, and deep‑fried until golden. A dusting of powdered sugar turns it into a sweet‑savory indulgence.

Texas Fried Hill Country

Mozzarella, basil, green tomatoes, and seasoned breadcrumbs are hand‑breaded and flash‑fried to create a gooey, savory bite, finished on a bed of greens with balsamic drizzle and Texas honey.

Texas Twang‑kie by Chris & Sherry Howard

Moist cornbread cake is hollowed, filled with Tex‑Mex grilled chicken and white‑bean chili, and served with cornbread fries and extra chili for dipping—a modern take on a classic favorite.