Texans: They're just a different breed, aren't they? Well the Lone Star State has some suggestions for you if you're wondering what to serve at your Labor Day barbecue. You'll probably want to hide the menu from your cardiologist, but here are the finalists in the eighth annual Big Tex Choice Awards -- a competition at the Texas State Fair that in the past has included such delicacies as Fried Bubblegum and Fried Butter. Fried is clearly the operative word in Texas.
Some of this year's dishes competing for blockage of your arteries are:
Chicken Fried Cactus Bites: Hand-picked prickly pear cactus pads, thinly slicked and then chicken-battered and deep fried. They are served with a sweet and spicy jalapeno ranch dressing and agave nectar dipping sauce.
Fried Bacon Cinnamon Roll: We admit, bacon on our cinnamon roll was a stretch. Here's how the website describes them: Deliciously fresh cinnamon roll dipped in a special sweet pancake batter, rolled in crispy fried bacon crumbles, deep fried and sprinkled with powdered sugar. It's a main course and a dessert all in one.
Fried Mexican Fire Crackers: A yummy, spicy chicken, cheese and jalapeno mix wrapped in fresh-made masa dough and deep fried to a crispy, crunchy, explosion of flavor. OLE, JOSE! Served with fiery TNT sauce.
Fried Pork Wing: This juicy morsel is slow-cooked for six hours then lightly deep fried, rolled and tossed in a smoked bacon chipotle glaze. Accompanied by old-school homemade potato chips lightly dusted in barbecue seasoning, it's a sure crowd pleaser.
Check out the slideshow below for the other four finalists.
A State Fair spin is given to this Cajun classic. This "from scratch" jambalaya is created using shrimp, cajun sausage and seasonings, then coated in lightly seasoned flour and fried to a golden perfection. This deep-fried Southern delectable will be served with a side of "made in house" spicy ranch sauce. Via The Dallas Morning News
Via The Dallas Morning News
Pieces of delicious spicy fried chicken alternate tater tots and slices of dill pickle. Repeated three times on a stick then dipped in batter, rolled in bread crumbs, and fried until golden brown, this picnic wouldn't be complete without its choice of BBQ sauce, ranch, or honey mustard. BYO ants.
A slice of chocolate tres leches cake soaked in buttermilk batter, and fried to perfection. A light sprinkle of cinnamon, topped with whipped cream, fresh strawberry slices and peaches are drizzled with a yummy syrup.
This three-cheese mac is baked until golden brown, battered in bread crumbs, deep-fried until crisp on the outside, warm and gooey on the inside. Placed on a slider bun with a griddled beef patty, this Southern-style invention almost calls for a rocking chair and a front porch.
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