Donut burgers, deep fried Kool-Aid, beer and butter, chocolate bacon treats. It's fair time in North America.
Along with typical vendor foods at the Canadian National Exhibition, such as shawarmas, falafels, mini doughnuts and, of course poutine, deep fried butter was introduced in 2010.
The butter is dipped in batter and some “secret ingredients,” then topped off with the customer's choice of syrup: chocolate, caramel or vanilla.
In the process of frying, the oil cooks the batter and melts the butter, so what you get is a little snacky thing that tastes kind of like of doughnut, kind of like a bagel, but sweeter.
In 2011, visitors chomped on a cheeseburger made with Krispy Kreme doughnuts and topped with bacon and egg at only 1,500 calories per serving. Deep fried macaroni and cheese was also available.
In 2012, lines formed for the deep fried fudge at the CNE and the deep fried bubble gum at the State Fair of Texas.
2013’s big invention at the CNE is the cronut hamburger, a deep-fried croissant covered in cinnamon sugar, filled with an all-beef burger patty and cheese, and topped with bacon-maple jam. Great with bacon and eggs on the side.
Deep-fried macaroni and cheese created such a frenzy a few years ago that a vendor at the Texas State Fair was forced to hit up every grocery store and Wal-Mart in the Dallas-Fort Worth area to buy up the preferred brand of mac and cheese.
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