Deep-Fried Breakfast on-a-Stick takes a sausage patty, slice of Canadian bacon, egg, plus American and Swiss cheeses and sandwiches it all between two pancakes. But since that’s not enough, it’s batter-dipped and deep-fried too.
Also for breakfast, there’s cream cheese cinnamon pull-apart Gorilla Bread. It’s slathered in buttery caramel sauce before serving.
These Rustic Savory Scones are buttermilk-based with ham plus Swiss and mozzarella cheese baked in, served topped with béchamel sauce, black pepper, and freshly-grated Parmesan.
A dish that “easily qualifies as breakfast for two,” Chilaquiles are a heaping pile of tortilla chips smothered in chili verde sauce, chicken, fried-to-order eggs, sour cream, and a sprinkling of lettuce and tomatoes.
A cross between breakfast and lunch–some might call it “brunch!” Oh, the clever devils!–PB&J French Toast is served with your choice of ham, bacon, or sausage on the side.
Chicken in the Waffle, a crunchy waffle cone filled with Cajun-seasoned, bite-sized fried chicken and drowned in creamy sausage gravy. At the bottom of the cone is a surprise: A malted milk ball, to prevent the gravy from seeping through.
Made from animals pasture-raised in nearby Wisconsin, these Bison Dogs are hickory-smoked and served Chicago-style or with your choice of toppings on a poppy seed or plain bun.
The Caribbean-Style Lobster Roll tosses chilled lobster salad in citrus chipotle mayo and cayenne pepper, allspice, and nutmeg. It’s all offered up in a soft, buttered and grilled roll.
Korean BBQ Collar uses ginger sesame accents for its pork collar and provides faux-kimchi sweet pickles on the side.
Walleye Mac ‘n’ Cheese is a “beastly amount of food.” The two-pound boat of pasta and fresh fish is topped with with smoked Gouda cheese, roasted red peppers, and parsley bread crumbs. It looks rather better in its official portrait, but so do we all.
Minnesota State Fair 2014: (continued)
Farm Handwich is a roast beef slider with spicy pimento cheese sauce and fries, on the inside!
It’s hard to believe something as classic as the Bacon-Wrapped Turkey Leg launched in 2014.
Or Meatloaf on-a-Stick. This edition was “gelatinous in texture, with any flavor drowned out by the viscous, two-sweet ketchup / corn syrup / cayenne glaze.”
Pizza Tots, or hash browns meshed with pizza, “taste like you’re eating pizza, which might make you wonder why you’re not just eating pizza.”
Pretzel Curds coat the cheese in batter made from crushed pretzels and Pilsner beer.
Blue Cheese & Corn Fritz are deep-fried corn fritters filled with crumbled blue cheese. That’s fresh herb chimichurri on the side.
Iron Range Pierogies are deep-fried potato and cheese dumplings served beneath a bed of crispy onion strings and horseradish sauce.
Schnitzel Strips take seasoned, breadcrumb-coated pork tenderloin strips that are deep-fried and served with a lemon, garlic, mayo sauce on the side.
Described by one food critic as “simplicity itself,” Deep-Fried Lobster on-a-Stick features Canadian crustaceans coated in butter and battered in a corn-based coating before it’s deep fried and skewered.
Less well-reviewed, the Shrimp Dog takes baby shrimp and cream cheese, coats it in batter, and serves it deep-fried and on-a-stick.
Gluten-Free Beer-Battered Brat uses a pork brat made in St. Paul and sorghum beer. It’s also served on a stick.
For those unfamiliar with the classic Ohio candy, Buckeyes are creamy peanut butter balls coated in chocolate save the characteristic “eye” in the middle. Here, though, they’re also dipped in funnel cake batter, deep fried, coated in powdered sugar, and offered up with strawberry sauce.
Deep-Fried Baklava, served on a stick, is served like chocolate sauce.
The curiously-spelled Xtreme Chocklit Fudge Puppy wraps a chocolate chip-speckled chocolate waffle around a stick, dips it in chocolate, coats it in whipped cream, and tops it with chocolate sprinkles.
Described as a “fusion of feathery light cotton candy, flaky shaved ice, and creamy layered snow,” SnoRibbons sounds like a delight. It’s offered in 14 flavor varieties, including mango tangsicle, salty dog, strawberry pretzel cream cheese, coffee ‘n’ donuts, banana toffee crunch, grasshopper pie, red hot velvet, green tea black sesame, frozen hot chocolate, chocolate cherries jubilee, cocoacaramel, salted caramel corn crunch, horchata-churro, and blue cotton moon. Bonus? It’s low in sugar and in calories too. MPA roadtrip, anyone?
It doesn’t look quite as good in real life, but the taste more than makes up for it. Here’s the Horchata Churro, which is vanilla rice snow, rum caramel bananas, cinnamon churro cookie, and milk sauce.
Chocolate Dessert Salami features a “meat” made of chocolate, almonds, walnuts, and butter mushed up and rolled into a salami shape before it’s cut, dusted with powdered sugar, and served on specialty crackers. There’s a hint of orange and coffee in the mix, because what would salami be without a bit of mystery in the meat?
It looks even better in real life!
Black Hills Gold, a sweet cream Oreo pecan praline caramel concoction favored by former President Obama. It’s served at the fair on a stick, as well as a waffle cone or cup.
The classic JonnyPops made their fair debut in 2014 with a special edition known as Snelling Strawberry Rhubarb.
These “wonderfully old-fashioned and utterly divine” Apple Rollovers take cinnamon-tossed apples and fold them in layers of flaky pastry. The dish is topped with an apple cider glaze.
Hot Toasted Waffle Ice Cream Sandwich, which takes toasted waffles with a light powdered sugar coating and sandwiches a wedge of vanilla ice cream between them.
I don’t think I’ve ever seen the words “tractor-churned” before, but here we have it to describe this Caramel Apple Ice Cream. It’s infused with caramel and interspersed with diced Granny Smith apples. The stand also offers Bubblegum ice cream dotted with Chiclets.
Beer Gelato is made fresh each day of the fair at the fair from local craft oatmeal stout.
The classic Minnesota dessert brought to ice cream, the Jell-O Salad Ice Cream takes a sweet cream base that’s infused with fresh lime juice, swirled with cranberry sauce, and blended with marshmallows dipped in marshmallow creme.
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