There is perhaps no cultural phenomenon more distinctly American than the State Fair. It is a place where culinary inhibition goes to die, replaced by a deep-fried, sugar-dusted celebration of excess and agricultural pride. From the dusty fairgrounds of Texas to the lush midways of Minnesota, these events are not just about blue-ribbon livestock; they are open-air cathedrals of comfort food.
As of late 2025, the trend in American fair food has moved beyond simple novelty into a genre of “gourmet shock”—think wagyu beef sliders on donut buns or CBD-infused lemonades. However, while the new inventions grab headlines, the true heart of the fair lies in the legends: the items that have sold millions of units and defined the experience for generations.
At Top 10 America, we believe the best fair food isn’t just about the calorie count; it’s about the history and the regional identity wrapped in wax paper. Our selection criteria prioritize cultural impact, longevity, and that undeniable “only in America” factor. Whether you are looking for a savory stick of meat or a bucket of cookies, this list represents the pinnacle of carnival cuisine.
Overview: Top 10 Best State Fair Foods in the USA
| Rank | Food Item | Location/State |
|---|---|---|
| 1 | Funnel Cake | Pennsylvania (Kutztown) / National |
| 2 | Fletcher’s Original Corny Dog | Texas |
| 3 | Original Cream Puffs | Wisconsin |
| 4 | Sweet Martha’s Cookies | Minnesota |
| 5 | Pork Chop on a Stick | Iowa |
| 6 | Deep-Fried Butter | Texas |
| 7 | Deep-Fried Cheese Curds | Wisconsin / Minnesota |
| 8 | Navajo Tacos | Arizona / New Mexico |
| 9 | Roasted Corn | Indiana / Iowa |
| 10 | Deep-Fried Oreos | National / California |
Top 10. Deep-Fried Oreos
While deep-frying sweets is a national pastime, the Deep-Fried Oreo is the undisputed gateway drug of the genre. Found at virtually every county and state fair from California to Florida, this treat takes America’s favorite cookie, dips it in pancake batter, and submerges it in hot oil. The result is a transformation where the cookie softens into a warm, brownie-like consistency while the cream filling melts into a sweet sauce.
In Top 10 America’s view, this item ranks tenth because, while ubiquitous, it represents the modern baseline of fair food. It is reliable, accessible, and perfectly illustrates the “fry everything” philosophy that dominates the midway. It lacks the specific regional history of items higher on this list, but its popularity is undeniable.
Insider Note: The invention is often credited to “Chicken” Charlie Boghosian of the San Diego County Fair in the early 2000s. Locals suggest eating them immediately; a cold fried Oreo is a heavy, greasy regret, but a hot one is pure magic.
Key Highlights
- Origin: Popularized in the early 2000s, often linked to California fairs.
- Texture profile: Crispy exterior with a molten, cake-like interior.
- Serving style: Usually dusted heavily with powdered sugar.
Top 9. Roasted Corn (Elote Style)
In the agricultural heartland of Indiana and Iowa, corn is king. However, fairgoers know that the best way to consume it isn’t boiled at home, but roasted in the husk over an open flame until charred. While simple roasted corn is a staple, the “Elote” style—slathered in mayonnaise, chili powder, cotija cheese, and lime—has become a massive hit across the USA, blending American agriculture with Mexican street food culture.
We suggest this item for those seeking a break from the deep fryer. It provides a smoky, savory, and fresh flavor profile that honors the agricultural roots of the state fair tradition. It is messy, communal, and deeply satisfying, connecting the eater directly to the harvest being celebrated in the nearby barns.
Insider Note: Look for the stands that roast the corn inside the husk first. This steams the kernels in their own juices before the husk is peeled back for the final char, ensuring the corn is sweet rather than dried out.
Key Highlights
- Primary States: Indiana, Iowa, and Texas.
- Preparation: Roasted in-husk, then shucked and dressed.
- Evolution: Shifted from plain butter/salt to complex chili-lime toppings in recent years.
Top 8. Navajo Tacos
A staple of the Southwest, particularly at the Arizona State Fair and fairs in New Mexico, the Navajo Taco is a heavy hitter of regional cuisine. Instead of a tortilla, the base is “fry bread”—a pillowy, golden disk of deep-fried dough that originated from Navajo history. It is piled high with chili beans, ground beef, lettuce, cheese, and salsa, requiring a fork and knife to conquer.
Top 10 America values this dish for its cultural significance and sheer heartiness. Unlike snackable items, this is a full meal that speaks to the indigenous history of the American West. The texture of the fry bread—crispy on the outside, chewy on the inside—absorbs the savory chili in a way that a standard tortilla never could.
Insider Note: The best fry bread should be bubbly and golden, never flat. If you are visiting the Arizona State Fair, this is arguably the single most mandatory food item to purchase to truly experience the local flavor.
Key Highlights
- Base Ingredient: Traditional Navajo Fry Bread.
- Region: Dominant in the American Southwest (AZ, NM, UT).
- Flavor Profile: Savory, spicy chili meets slightly sweet, yeasty dough.
Top 7. Deep-Fried Cheese Curds
You cannot talk about the Upper Midwest without mentioning cheese curds. At the Wisconsin State Fair and the Minnesota State Fair, these “squeaky” nuggets of young cheddar are dipped in beer batter and fried to golden perfection. Unlike mozzarella sticks, which can be stringy, a proper cheese curd melts into a puddle of savory goo contained only by its batter shell.
In our view, this is the ultimate regional snack. The freshness of the curd is paramount; locals know that a curd that doesn’t “squeak” against your teeth when raw isn’t fresh enough to fry. The best vendors use curds produced literally days before the fair begins, ensuring a flavor that is rich, milky, and salty.
Insider Note: At the Minnesota State Fair, the “Mouth Trap” booth inside the Food Building is legendary. The lines are long, but they move fast, and the curds are served piping hot in a paper boat that becomes translucent with grease—a sign of quality.
Key Highlights
- Key Location: The “Mouth Trap” (Minnesota) or Wisconsin Dairyland vendors.
- Freshness Factor: Must use fresh curds (less than 2 days old) for the “squeak.”
- Batter: typically a light beer batter to cut the richness of the cheese.
Top 6. Deep-Fried Butter
If one item symbolizes the delightful absurdity of the State Fair of Texas, it is Deep-Fried Butter. Created by Abel Gonzales Jr. (the “Fried Jesus” of the fair circuit), this item debuted in 2009 and won the “Most Creative” Big Tex Choice Award. It consists of a pat of butter wrapped in dough, fried until the butter melts entirely, essentially creating a hollow puff pastry filled with liquid gold.
We include this not as a daily suggestion, but as a bucket-list experience. It is the culinary equivalent of skydiving—intense and brief. Critics mocked it, but fairgoers loved it because it tastes remarkably like a super-rich crescent roll or the center of a cinnamon bun, rather than just a stick of butter.
Insider Note: Although it sounds savory, it is usually treated as a dessert, dusted with cinnamon sugar or honey. It proves that in Texas, imagination (and cholesterol) knows no bounds.
Key Highlights
- Debut Year: 2009 (Big Tex Choice Award Winner).
- Origin: State Fair of Texas (Dallas).
- Flavor: Resembles a very buttery, liquid-filled biscuit or cinnamon roll.
Top 5. Pork Chop on a Stick
The Iowa State Fair is one of the country’s most famous agricultural expos, and the Pork Chop on a Stick is its savory scepter. This is not a processed meat product; it is a thick-cut, bone-in loin chop, seasoned simply and grilled over charcoal. It is rustic, unpretentious, and perfectly aligned with Iowa’s status as the top pork-producing state in the US.
Top 10 America ranks this highly because of its simplicity. In a sea of battered and fried concoctions, the Pork Chop on a Stick stands out for being high-quality, real food. It allows the quality of the local meat to shine without hiding behind powdered sugar or chocolate sauce.
Insider Note: Over 5,000 of these chops are consumed daily during the fair. It is considered “walking food,” meaning you eat it while navigating the crowds, using the bone as a handle if the stick gives way.
Key Highlights
- State Identity: Iowa (Top Pork Producer in the USA).
- Sales Volume: Tens of thousands sold during the 11-day fair.
- Preparation: Charcoal grilled, simple seasoning, served bone-in.
Top 4. Sweet Martha’s Cookies
At the Minnesota State Fair, “Sweet Martha’s Cookie Jar” is not just a booth; it is an industrial powerhouse. Famous for their overflowing buckets, this vendor serves hot, bite-sized chocolate chip cookies that are piled so high they defy gravity. The cookies themselves are soft and gooey, but the experience of walking around with a shimmering pail of them is the real draw.
Our team suggests this as the ultimate shareable item. You do not buy a bucket of Sweet Martha’s for yourself (unless you are very brave); you buy it for your group. The booth generates millions of dollars in revenue in just under two weeks, proving that quantity has a quality all its own.
Insider Note: The cookies are baked at a rate of nearly 3 million per day during the fair. Pro tip: pair them immediately with the “All-You-Can-Drink Milk” stand usually located nearby for the quintessential Midwestern pairing.
Key Highlights
- Capacity: Can bake up to 3 million cookies daily.
- Revenue: Generates approx. $5 million per fair season.
- Signature Packaging: The overflowing plastic pail (with cone lid).
Top 3. Original Cream Puffs
Since 1924, the Original Cream Puff has been the signature dessert of the Wisconsin State Fair. These are not small, delicate pastries; they are massive, burger-sized shells sliced open and filled with an incredible amount of fresh, sweet Wisconsin whipping cream. They are messy, decadent, and deeply tied to the state’s dairy identity.
Top 10 America places this in the top three because of its incredible consistency and history. “Team Cream Puff” operates 24/7 during the fair to bake the shells and whip the cream fresh. It is a tradition that families in Wisconsin adhere to religiously, often ordering them in 3-packs or 6-packs to take home.
Insider Note: In recent years, they have introduced drive-thru lines for Cream Puffs, allowing locals to pick them up without even entering the fairgrounds. The average sales top 400,000 puffs over the 11-day event.
Key Highlights
- Established: 1924.
- Sales Stats: Over 400,000 sold annually.
- Key Ingredient: Fresh Wisconsin heavy whipping cream.
Top 2. Fletcher’s Original Corny Dog
While corn dogs are found everywhere, Fletcher’s Original Corny Dog at the State Fair of Texas claims to be the progenitor of the species. Debuting in 1942, invented by Neil and Carl Fletcher, this item defined the “food on a stick” category. The batter is a secret family recipe—a mix of cornmeal and flour that fries up into a thick, crunchy mahogany crust that protects the juicy hot dog inside.
We rank this #2 because it is an institution. Eating a Fletcher’s Corny Dog in the shadow of Big Tex (the giant talking cowboy statue) is a rite of passage for any Texan. The texture contrast between the crisp shell and the soft meat is superior to the frozen, mass-produced versions found elsewhere.
Insider Note: There is a strict local etiquette: Mustard is the standard condiment. Ketchup is available, but true purists frown upon it. Fletcher’s sells approximately 500,000 to 600,000 dogs during the fair’s run.
Key Highlights
- Invented: 1942 by the Fletcher Brothers.
- Location: Big Tex Circle, State Fair of Texas.
- Volume: ~600,000 sold annually.
Top 1. Funnel Cake
The undisputed king of the midway, the Funnel Cake takes the number one spot due to its national ubiquity and timeless appeal. Originating from the Pennsylvania Dutch (appearing at the Kutztown Folk Festival in Pennsylvania as early as 1950), this dish is made by pouring batter through a funnel into hot oil in a circular pattern, creating a lattice of fried dough.
In Top 10 America’s view, the Funnel Cake is the perfect fair food. It smells of vanilla and sugar, it is designed to be torn apart and shared, and it is impossible to eat without getting powdered sugar on your shirt—a badge of honor for any fairgoer. While other foods rely on shock value, the Funnel Cake relies on the simple, perfect marriage of fried dough and sugar.
Insider Note: While the classic powdered sugar version is best, modern fairs have begun topping them with fruit compotes, chocolate, and even bacon. However, the Pennsylvania original remains the gold standard for texture: crispy on the edges, soft in the center.
Key Highlights
- Origin: Pennsylvania Dutch country (mid-20th Century).
- Profile: Unleavened batter, deep-fried, topped with powdered sugar.
- Status: The most widely recognized fair food in the entire USA.
Conclusion
From the dairy-rich delicacies of Wisconsin to the deep-fried innovations of Texas, American State Fair food is a testament to the country’s love for bold flavors and communal eating. These top 10 items are more than just snacks; they are edible landmarks that define the summer and fall seasons for millions of Americans.
Whether you are a purist reaching for a Funnel Cake or an adventurer trying Deep-Fried Butter for the first time, Top 10 America encourages you to embrace the chaos, grab a napkin (or ten), and enjoy the ride. Which one of these legendary treats will you be lining up for next summer?
