17 July 20-26, 2023 dallasobserver.com DALLAS OBSERVER Classified | MusiC | dish | Culture | unfair Park | Contents their spots atop the State Fair’s fried food mountain, which is, to say the least, no sim- ple task. The 2023 Big Tex Choice Awards are un- derway, and 36 semifinalists have survived the cut (down from 57). Only the tastiest and most distinctive culinary creations will ad- vance. Of the 36, just three will take home winning titles: Best Taste – Savory, Best Taste – Sweet, and Most Creative. Semifinalists will be judged on unique- ness, presentation, creativity and taste. In mid-August, the field will be whittled down to 10. Here are 10 semifinalists from the field of 36 we’re most looking forward to. • Creole Etouffee Beignets This creation is a beignet filled with on- ions, bell peppers, celery, shrimp, sausage and rice, deep-fried and topped with powdered sugar. Wild. Maybe the most intriguing of the semifinalists. • Deep-Fried Birria Bomb Here, Oaxaca cheese, birria (made from a family recipe) and mashed potatoes are rolled into a ball, dipped into a special batter, then deep-fried. Before being served it’s topped with cilantro and a drizzle of fire-roasted poblano ranch dressing. • Deep-Fried Pho Naturally, it was just a matter of time be- fore a deep-fried version of pho found its way to the State Fair, right? One bite promises a mouthful of rice noodles, thinly sliced beef, bean sprouts and slowly simmered pho broth. • OX’cellent Soul Roll Braised oxtail fused with crumbled home-style cornbread, butter, celery and sweet onions, all rolled into a flaky spring roll. Then fried. We’ll take a dozen, please. • Turkey Ribs The turkey legs at the State Fair are fa- mous. Could turkey ribs be, too, someday? Who knows? These ribs are gently fried, then served with “stuffing seasoned fries” and homemade giblet gravy. Or you can get them Texas-style with barbecue-sauced fries, jalapenos and pickles if you prefer. • Bourbon Banana Caramel Sopapillas Traditional sopapillas are topped with va- nilla-caramel-infused bananas, a sweet bourbon syrup, crushed candied pecans, sweetened mascarpone cheese and crum- bled Nilla wafers, which is all dusted with powdered sugar. Damn. You had us at bourbon and sopapillas, but sure, we’ll happily take the rest too. • Deep-Fried Honey Butter Brisket Swirls Flaky and buttery dough is layered with 16-hour-smoked chopped brisket, then rolled, deep-fried and glazed in honey butter sauce. Peak sweet and savory. • Deep-Fried Oatmeal Pie Ah, those Little Debbie oatmeal crème pies we spent many a childhood night stuffing into our faces in front of the pan- try. Now, take those and coat them in Dr Pepper-flavored pancake batter (what?), fry them, then drizzle with a Big Red re- duction (wut?) and soak in marshmallow sauce. Is this real life? • Not’Cho Average Nachos As the name says, cheddar nachos from your local sports bar these are not. Here, wonton wrappers are filled with cherry (or apple) filling, deep-fried (of course), sprinkled with cinnamon sugar and topped with whipped cream and brownie crumbs. These are then garnished with strawberry slices, blueberries and diced peaches. Oh, how about a citrus glaze and chocolate sauce with a cajeta-filled churro stick tossed in for good measure? Sure, why not? • Deep-Fried Vietnamese Coffee Slow-brewed Vietnamese coffee-infused cake rolled, battered and deep-fried, then served with condensed sweet milk. Gentlemen, start your deep fat fryers. State Fair of Texas
