What New Foods Will Be At The Minnesota State Fair - The 2015 Menu Options Have Something Deep Fried For Everyone

The best part of the Minnesota State Fair? The food - of course! Just as famous as the rides and the grandstand concerts, the deep-fried offerings are legendary; some people go just to eat.

So what can you expect at the 2015 fair? Along with some of your old favorites, fair goers will have the chance to sample 40 new options from a wide variety of vendors. Here are some of the highlights:

Buffalo’d Bones: Slow-smoked center cut St. Louis-style spare ribs, fried, tossed in buffalo sauce and served with blue cheese dressing and celery. At Famous Dave’s.
Burger Dog: A ground blend of hamburger, hot dog, bacon, cheese and a splash of jalapeño on a hot dog bun. At Gass Station Grill.
Butter Chicken Samosas: Pastries filled with chicken in a tomato curry sauce and served with a side of green chutney. Sweet Summer Vegetable Samosas with corn, peas and onions also are available. At Hot Indian.
Cannoli: This pastry filled with a sweetened ricotta cheese cream returns to the fair in full or mini sizes. At Mancini’s Al Fresco.
Chilled Bread Pudding: Custardy bread pudding baked and served chilled – sundae-style - with a warm glaze/dunking sauce and a choice of crunchy “Moon Gravel” condiments. Bread pudding flavors: Old Fashioned Challah, Fudge Brownie Batter, Corn Bread and Gluten-Free. Glaze options: Classic Vanilla, Warm Berries, Salted Caramel Graham Cracker and Hot Chocolate. “Moon Gravel” topping choices: Granola Crunch, Cinnamon Churro Cookie, Candy Roasted Pecans and Rum Soaked Raisins. At Blue Moon Dine-In Theater.
Cowboy Bites: Sweet corn kernels, bacon, jalapeños and cream cheese blended into bite-size balls,breaded and fried, and served with ranch dipping sauce. At Frontier Bar.
Cowboy Dave’s Cluck & Moo: Smashed potatoes, roasted beef and grilled chicken covered with beef gravy, crispy onions and mustard BBQ sauce. At The Blue Barn.
Deep Fried Ribs: Smoked baby back ribs, breaded, fried and served with BBQ sauce. At Ball Park Cafe.
Grandma Deb’s Snicker Bar Salad: Chopped Snickers® bars and Granny Smith apples tossed in vanilla pudding with whipped cream and drizzled with caramel sauce. At The Blue Barn.
Grilled Venetian-Style Pizza: Grilled over an open flame for a crispy crust and offered in three varieties: Margherita (oven-roasted tomatoes, cheese and basil); Farm Fresh (olives, sweet red peppers, arugula greens and fresh goat cheese); and Spicy Salami (thin-sliced salami, cheese, oregano and red pepper flakes. At Mancini’s Al Fresco.
Hot Tail: Roasted pig tail coated in a scallion ginger sauce. At The Rabbit Hole.
Indi Frites: Indian-seasoned russet and sweet potato fries in a crispy batter. At Hot Indian.
Island Slaw: Gluten-free island-style cole slaw with pineapple, mandarin oranges, sugar snap peas and spinach, all topped with teriyaki chicken, a light Sriracha glaze and macadamia nuts. At Island Noodles.
Italian Dessert Nachos: Cinnamon sugar cannoli chips smothered with sweet ricotta cheese filling, fruit,chocolate, nuts and candy toppings. At Pizza Shoppe.
Kimchi ‘n’ Curry Poutine: Braised pork and potatoes smothered with curry gravy and cheddar cheese, then topped with kimchi and a poached egg. At The Rabbit Hole.
Limerick Stix: A blend of pimento cheese and cayenne pepper coated in a corn meal mix, deep-fried and served with custom dipping sauce. At O’Gara’s at the Fair.
Mac & Cheese Cupcake: Mac & cheese nestled in a breadcrumb crust, then sprinkled with breadcrumbs and frosted with a dollop of Cheez Whiz. At LuLu’s Public House.
Maple Bacon Funnel Cake: A funnel cake infused with bacon pieces, then topped with sweet maple glaze and sprinkled with more bacon. At Funnel Cakes.
Meatloaf Hash: Blue Barn meatloaf, sautéed potatoes, peppers and onions topped with scrambled eggs and béarnaise sauce. At The Blue Barn.
Minnesota BEE-NICE Gluten-Free Muffin: Minnesota-grown, pollinator-friendly blueberries, sweet corn and honey with a hint of chipotle in a gluten-free cornbread muffin. At Minnesota Farmers Union.
Minnesota Wild Rice Benedict Muffin: A wild rice English muffin cup with sliced ham and a soft-cooked egg, covered with hollandaise sauce. At LuLu’s Public House.
Pretzel Croissant Sandwich: Gluten-free and nitrate-free grilled chicken breast and ham, Swiss cheese and fresh spinach smothered in honey mustard and chive aioli, grilled and served hot on a pretzel dough croissant or gluten-free toast. At French Meadow Bakery.
Prime Rib to Go: Thinly sliced choice prime rib, sautéed peppers, onions and mushrooms (optional) in a soft bread cone with a side of au jus, horseradish or Parmesan garlic sauce. At Coasters.
Salad Named Soo: Cubed watermelon, basil, mint, arugula and almonds mixed with a chili honey lime sauce. At The Rabbit Hole.
Sara’s Tipsy Pies: This new State Fair vendor features 5 varieties of hand pies. At Sara’s Tipsy Pies.
Sausage Sister’s Sriracha Sliders: “Great Balls of Fire” meatballs with Monterey Jack cheese at the center,served on a crusty slider bun with Sister’s Sweet ‘n’ Hot Sriracha Sauce. At Sausage Sister & Me.
Seafood Slider: A lobster and seafood mix blended with mayo, red onion, garlic, celery, lemon juice and breadcrumbs, served hot on a Hawaiian roll with wine aioli. At Minnesota Wine County.
Shanghaied Henri’s International Tacos: 4 Varieties - Korean Bar-B-Q Beef Taco, Oslo Taco, St. Paul Taco, Yucatan Taco. At Shangheid Henri’s.
Smokey's Breakfast Burger: Seasoned sausage and hamburger on a corn-dusted bun with applewood-smoked bacon, caramelized onions, melted provolone cheese, fried egg and a tomato slice. At Smokey’s Char-Broiler.
SPAM® Burgers in 5 New Flavors: A grilled SPAM burger with cheese and onions, in your choice of five flavors: Jalapeño, Hot & Spicy, Bacon, Hickory Smoke and Black Pepper. At SPAM®Burgers.
Sriracha Balls: Two choices of filling breaded in panko, deep-fried and drizzled with Sriracha sauce: blend of shredded chicken, corn, tomatoes, egg and Sriracha; or Sriracha cream cheese with corn, tomatoes and egg. At Boulevard Grill.
Sriracha Dog: All-beef hot dog on a Sriracha cream cheese-smeared bun, topped with bacon bits and drizzled with Sriracha sauce. At Boulevard Grill.
Steak Apizzaiola: Cuts of Italian steak sautéed in au jus and served on a seasoned kaiser bun with caramelized onions, melted cheese and marinara sauce. At Spaghetti Eddie’s.
Stuffed Italian Meatloaf On-a-Stick: Italian meatloaf stuffed with Mozzarella and pepperoni, topped with marinara sauce and a Parmesan herb blend and served on-a-stick. At Green Mill.
Sweet Potato Taco: Mashed sweet potatoes, black beans, sautéed onions and vinegar cole slaw wrapped in a flour tortilla. At Potato Man & Sweetie.
Tikka On-a-Stikka: Chicken marinated in spices and yogurt, chargrilled and smothered in tikka sauce. At Hot Indian.
Totchos: Tater tots smothered in cheddar cheese sauce with seasoned sour cream, bacon bits and green onions (chicken or taco-style beef optional). Gluten-free. At Boulevard Grill.
Up Nort Shoreman’s Lunch: Battered northern pike in a fresh tomato sauce with potatoes and corn, finished with smoked pepper tartar sauce. At The Blue Barn.
Walleye Stuffed Mushrooms: Jumbo mushroom caps stuffed with flavored cream cheese spread, walleye, three cheeses, red pepper, panko breadcrumbs and a special sauce. At Giggles’ Campfire Grill.
Wine Fried Kalettes: Battered kale, fried crispy in wine and served with sweet Thai chili sauce. At Minnesota Wine Country.

The following are the new frozen treats:

BBQ Pickle Ice Cream: Vanilla ice cream infused with a light BBQ sauce and diced pickles. At R&R Ice Cream.
Butter Queen Coffee Ice Cream: Chocolate espresso flakes blended into browned butter and coffee ice cream. At Hamline Church Dining Hall.
Caramel Chocolate-Dipped Bacon Ice Cream Bar: Vanilla ice cream bar with a bacon and caramel-filled center, dipped in chocolate, rolled in bacon and drizzled with more caramel. At Pat’s Place.
Chocolate-Dipped Cherry On-a-Spoon JonnyPop: Fresh tart cherries and cream, dipped in dark chocolate and served not on-a-stick but a spoon, inspired by Minneapolis’ Spoonbridge and Cherry sculpture. At JonnyPops.
Chocolate Jalapeño Ice Cream: Chocolate ice cream blended with jalapeño pepper bits. At Rainbow Ice Cream.
Chunks O’ Fruti Frozen Strawberry Bar: All-natural frozen treat with chunks of real strawberries on-a-stick–dairy and gluten-free. At Key Lime Pie Bar.
Doo Wop Dip: Strawberry ice cream with real strawberries in a croissant, dipped in chocolate and drizzled with white chocolate. At West End Creamery.
Dot Shakes: A chocolate or vanilla milkshake layered with your choice of Dippin’ Dot flavor. At Dippin’ Dots.
Espresso Float: Iced espresso over vanilla ice cream and topped with whipped cream. Flavor choices include: chocolate, chocolate salted caramel, vanilla, hazelnut or almond. At Java Jive.
Fire and Ice Kreme: Soft serve vanilla ice cream with Sriracha sauce and corn chip crunch, topped with whipped cream. At Goertze’s Dairy Kone.
Salted Caramel Puff malts and sundaes: Vanilla ice cream topped with caramel sauce and finished with salty, crunchy puffcorn. At Dairy Goodness Bar.