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Photos: Finalists for Big Tex Choice Awards
Deep Fried Froot Loops® (by Gracie & Milton Whitley): Sweetened Froot Loops® folded into whipped marshmallow, dipped in a creamy batter, fried to a golden brown, and then topped with a drizzle of glaze and powdered sugar.
Texas Fajita Fries (by Nick Bert): Breaded deep-fried beef fajita strips seasoned with a sriracha spice mix and served in a bread cone on bed of Texas toothpicks with side of pico de gallo and sour cream guacamole hot sauce.
Deep Fried Chicken Noodle Soup on a Stick (State Fair of Texas)
The Tamale Donut (by Justin Martinez): "Classic Pork" Tamale Donut starts with slow-cooked pork carnitas, blended with masa, then hand-formed into a donut shape and fried. Finished off with a drizzle of homemade creamy jalapeno salsa.
Surfin’ Turfin’ Tator Boat (by Melissa & David Harrison): Lobster and steak, topped with cheese after being stuffed into a baked potato with butter melted inside. Topped with a single empress cut lobster claw and side of lemon butter
Pinot Noir Popcorn (by The Parish Family): A blend of Santa Monica Kettle Corn dusted with Pinot Noir burgundy wine powder. The wine-flavored popcorn is paired with savory cheddar cheese flavors to give you the perfect balance of sweet and savory.
Gulf Coast Fish Bowl (by Clint Probst): Drinkable aquarium that begins with Nerds® candy gravel, ice and a specially-formulated blue alcoholic punch. Swedish Fish® swim through the ice while a pineapple slice serves as the lid!
Funnel Cake Bacon Queso Burger (by Tom Grace & Edna Sutton): Two funnel cakes "buns" are fried to a golden crunch and topped with powdered sugar. Then they're placed on either side of a freshly-grilled burger patty, crispy bacon, and gooey queso.
Fernie’s Fried Texas Sheet Cake (by Winter Family Concessions): Brownie cake coated in ground cocoa puffs, panko, and cinnamon sugar, then fried and glazed with a rich icing made with Dr. Pepper®. Topped with pecans, whipped cream and strawberry.
Fat Smooth (by Tami Nevins-Mayes): Three Belgium mini cream puffs on a skewer dipped in a Café Du Monde® beignet batter. They are then fried until golden brown, dusted in powdered sugar, and drizzled with a chocolate and caramel sauce.