Visit Dallas’ Insider Picks from the Big Tex Choice Awards: Must‑Try Fried Favorites
The Visit Dallas team recently attended the annual Big Tex Choice Awards, sampling the newest fried offerings destined for the State Fair. Below are our standout selections, highlighted by PR expert Lauren Farruya and marketing specialist Brenda Bond. Try these and many more at the fair when it opens on Friday, Sept. 30.
Injectable Great Balls of BBQ
Creator: Glen Kusak
What it is: Smoke‑crusted brisket, shredded and blended with Bock BBQ sauce, molded into golf‑ball‑sized spheres, breaded with seasoned crumbs, and deep‑fried to a crisp finish. Served atop coleslaw, each order includes a pipette of Bock BBQ sauce for a personalized squeeze.
Lauren’s take: “Injectable great balls of goodness! Barbecue and brisket—can you imagine anything more Texan? The deep‑fried bite and the fun, handheld sauce injector make this a State Fair masterpiece. A smoky, savory treat that’s clean, convenient, and utterly satisfying.”
State Fair Cookie Fries (Big Tex Choice Award Winner for Most Original)
Creator: Isaac Rousso
What it is: A playful twist on classic fries—cookie dough cut into crinkle‑cut shapes, fried until golden, and served with your choice of strawberry or milk chocolate sauce. Options include chocolate chip or classic chocolate chip cookie dough.
Brenda’s take: “Who doesn’t love crispy, golden cookie fries? These bite‑sized delights bring a sweet, savory surprise to the midway. A perfect dessert after a day of shows, livestock, and shopping—don’t miss this standout treat.”
Fried Jell‑O® (Big Tex Choice Award Winner for Best Taste)
Creator: Ruth Hauntz
What it is: Classic cherry Jell‑O encased in a panko‑breaded shell, flash‑fried to a crisp exterior, and dusted with powdered sugar. The center stays firm, delivering a surprising, sweet bite.
Lauren’s take: “Fried Jell‑O—two words that rarely pair, yet this recipe proves otherwise. The cherry filling stays solid inside the hot crust, and the powdered sugar finish adds a classic dessert twist.”
Caribbean Pineapple Korn‑A‑Copia
Creator: Stephen Alade
What it is: Marinated grilled chicken and shrimp atop a bed of Caribbean‑style fried rice and sweet corn, topped with tropical salsa and pineapple‑rum glaze, served in a pineapple half‑shell.
Brenda’s take: “This dish transports you to a dream island escape—fresh pineapple, juicy shrimp, and vibrant flavors in a light, satisfying plate. A great option after a busy day at the fair, leaving room for indulgent fried desserts.”
