Minnesota State Fair releases its official new foods for 2022 - view all 38 here

ST. PAUL -- There’s gonna be a lot more ice cream at the Minnesota State Fair when the gates open Aug. 25.

The fair unveiled its new foods Tuesday, the annual preview of the dizzying array of new eating and drinking options at the 12-day gathering and eat-a-thon.

Think Cotton Candy Float (at German Root Beer and Popcorn), Deep Fried Ice Cream (Snack House in Warner Coliseum) and a licorice-infused Grey Duck sundae at Bridgeman’s.

But newcomer Union Hmong Kitchen also has a take on frozen desserts: Dej Qab Zib, a coconut lychee colada made with a blend of coconut milk, lychee syrup, lime and mint served over ice. And perennial headliner Hot Indian will have Kulfi, an Indian-style ice cream made with condensed milk, nuts and spices. It'll be available in three flavors: almond, cashew and pistachio; mango; and saffron, almond and pistachio.

They are a take on the theme for this year’s fair: a decidedly more diverse palette of foods for increasingly diverse Minnesota and its biggest single annual event.

Courtesy of the Minnesota State Fair

New vendor Soul Bowl, in the food building, will have a Soulsicle: Fried chicken on-a-stick topped with candied yam sauce, cornbread crumble, mac-and-cheese seasoned, cheddar cheese, hot sauce and green onions.

The Herbivorous Butcher will have plant-based vegan versions of fair comfort food: fried chicken and chicken fried steak, with gravy and Texas toast.

Courtesy of the Minnesota State Fair

All told there are more than three dozen official new foods and eight new vendors at the fair, which already has nearly 500 menu items at about 300 places around the grounds.

Courtesy of the Minnesota State Fair

And of course, if you’re going to have ice cream, you better bring the cake: Longstanding stalwart Hamline Dining Hall has turned to local ice cream shop La Michoacana Rose for a new Birthday Cake Paleta, a frozen Mexican dessert on a stick, made with chunks of birthday cake. Mancini’s is rolling out its own cake on a stick option as well — but with an option to add edible short text messages to the decoration.

Courtesy of the Minnesota State Fair

Other international options will include Turmeric Ginger Lemon Surprise, a take on lemonade, at West Indies Soul Food; a breakfast take on chilaquiles at Tejas Express; and three versions of traditional Venezuelan arepas from the Midtown Global Market’s Arepa Bar, a new entry at the fair.

And it wouldn’t be the fair without some foods of unclear origin: Dill pickle pizza perhaps? Rick’s Pizza will have hand-tossed dough topped with dill ranch sauce, mozzarella cheese and “crunchy dill pickles.”

Courtesy of the Minnesota State Fair

And Jammy Sammies by Brim will offer a “Sundae Sammie” — a grilled sandwich including cinnamon toast, vanilla cream and strawberry jam.

As always, don’t forget to grab a handful of napkins before they hand over your Great Minnesota Get Together indulgences. Maybe bring a clean shirt, too.

VIEW ALL 38 FOODS HERE:

1/38: Plant-based vegan hot dog hand-dipped in plant-based vegan corn dog batter and deep-fried.

At Daryl’s Dog House, located on the south side of Carnes Avenue between Nelson and Underwood streets

2/38: Fresh ginger, turmeric syrup and a dash of bitters mixed with West Indies Soul Food’s Original Caribbean Lemonade. (Gluten-free, vegan)

At West Indies Soul Food, located at the International Bazaar, south wall

3/38: All-beef hot dog dipped in corn dog batter, rolled in a mixture of minced tater tots, cheddar cheese and onions, then deep-fried.

At LuLu’s Public House, located at West End Market, south of Schilling Amphitheater

4/38: White chicken meat, bell pepper, onion medley, whole milk mozzarella cheese and West Indies Soul Food’s signature Jamaican Jerk Sauce on a buttermilk naan crust baked in a tandoor oven.

At West Indies Soul Food, located at the International Bazaar, south wall

5/38: Sweet potato waffle fries topped with cheese curds, Beyond chorizo sausage, turmeric gravy, pico de gallo and fresh cilantro. (Vegetarian)

At The Blue Barn, located at West End Market, south of the History & Heritage Center

6/38: Soft baked crepe filled with sweet vanilla-flavored cream cheese and sprinkled with powdered sugar.

At iPierogi, located in the Food Building, south wall

7/38: Grilled sandwich with cinnamon bread, Minnesota strawberry jam, vanilla cream, fresh strawberries, whipped cream, toasted peanuts, confetti sprinkles and flaked sea salt. (Gluten-free and vegan options available)

At Jammy Sammies by Brim, located at the North End, northwest section, across from the North End Event Center

8/38: 
Fried chicken on-a-stick topped with candied yam sauce, cornbread crumble, mac-and-cheese seasoned cheddar cheese, hot sauce and green onions.

At Soul Bowl*, located in the Food Building, east wall

9/38:  Corned beef, Swiss cheese and sauerkraut hand-rolled in an egg roll wrapper, deep-fried and served with a side of O’Gara’s homemade Thousand Island dressing.

At O’Gara’s at the Fair, located on the southwest corner of Dan Patch Avenue and Cosgrove Street

10/38: Breaded and deep-fried Minnesota pork loin topped with pickled cabbage and served with mustard mayo on a toasted bun.

At Minnesota Farmers Union Coffee Shop, located on the north side of Dan Patch Avenue between Cooper and Cosgrove streets

11/38: Frozen slushie drink made with juice squeezed from fresh pink guavas.

At Holy Land, located at the International Bazaar, southeast corner

12/38: Hand-tossed homemade pizza dough topped with homemade specialty dill ranch sauce, fresh mozzarella and crunchy dill pickles, and finished with dill weed seasoning.

At Rick’s Pizza*, located on the west side of Cosgrove Street between Wright and Dan Patch avenues

13/38:  Two new fresh-made waffle sandwiches: Belly Full is a spring onion-infused Nordic Waffle filled with sous vide seasoned pork belly with coleslaw and locally made jalapeño jam; Vanilla Dream is a Nordic Waffle coated with cinnamon and sugar and filled with Norwegian vanilla custard cream.

At Nordic Waffles, located at West End Market, south section

14/38: Green chile and red chile – made with roasted-on-site New Mexico Hatch chiles and a hint of chorizo pork, topped with queso-style cheese and red onion, served over all-beef hot dogs on slider buns. Comes with a prickly pear cactus slushie shooter on the side.

At Blue Moon Dine-In Theater, located on the northeast corner of Carnes Avenue and Chambers Street

15/38: Purple sticky rice with choice of sauce, including Krunchy Chili Oil (dried Thai chilis, garlic, shallots), Lemongrass Scallion Dressing (lemongrass, ginger, garlic, shallots), and Tiger Bite (Thai chilis, garlic, shallots, cilantro, fish sauce, oyster sauce, lime juice); plus, choice of skewered and grilled meat, including Hmong Sausage (house-made coarse-ground pork sausage link with Krunchy Chili Oil), Hilltribe Chicken Thigh (ginger, lemongrass), or Lemongrass Turmeric Tofu (marinated in a lemongrass and turmeric blend). (All items gluten-free; vegan options available)

At Union Hmong Kitchen*, located at the International Bazaar, south wall, west corner

16/38: Deep-fried corn masa empanadas with choice of fillings: Chipotle Style is filled with shredded chipotle chicken and topped with chipotle sour cream, cotija cheese and fresh cilantro; and Elote Style is filled with roasted corn and topped with mayo, cotija cheese and Tajin seasoning (can be prepared vegan). (Gluten-free)

At Midtown Global Market’s Andy’s Garage, located in the Taste of Midtown Global Market booth at the International Bazaar, east wall (Available Aug. 25-30 only)

17/38: Handmade blueberry pie made with a crisp, flaky crust, filled with blueberries, and served with vanilla ice cream. (Vegan if served without ice cream)

At Minneapple Pie, located on the south side of Judson Avenue between Nelson and Underwood streets

18/38: Smoked Rib Tips tossed in Nashville Hot Sauce, served with Comeback Sauce.

At RC’s BBQ, located on the north side of West Dan Patch Avenue between Liggett and Chambers streets

19/38: Lemon sandwich cookies deconstructed into four large tortilla chips made from a blend of cookies and corn, served with creamy-center-of-the-cookie cream dip topped with lemon curd.

At Blue Moon Dine-In Theater, located on the northeast corner of Carnes Avenue and Chambers Street

20/38: Indian-Style Ice Cream in Three Flavors: Made with condensed milk, nuts and infused spices. Available in three creamy flavors: Almond/Cashew/Pistachio Kulfi; Mango Kulfi; and Saffron/Almond/Pistachio Kulfi. (All Kulfi are gluten-free and vegetarian.)

At Hot Indian, located in the Food Building, east wall

21/38: Poultrygeist is fried chicken topped with sausage gravy and french fried onions on buttery Texas toast; and Steak-xorcist is chicken fried steak topped with sausage gravy and french fried onions on buttery Texas toast. (Both entrees are vegan.)

At The Herbivorous Butcher*, located in the Food Building, west section, south wall

22/38:  Bridgeman’s Black Licorice Ice Cream topped with marshmallow cream, crunchy mini marshmallows, whipped cream and a cherry.

At Bridgeman’s Ice Cream, located on the northeast corner of Judson Avenue and Liggett Street

23/38: Earth Sliders™ are a marinated, battered and crispy fried “chicken” patty topped with house-made, slightly spicy secret sauce, shredded lettuce and house-made cucumber pickles that have been marinated in turmeric, garlic and sweet onion, served on a grilled bun. “Meat” Balls & Marinara are Italian herb-seasoned “meat” balls browned and sauteed in house-made garlic and oregano red marinara sauce, topped with plant-based Parmesan cheese and fresh parsley, served with a slice of grilled sourdough bread. (Both entrees are vegan.)

At French Meadow Bakery & Cafe, located on the north side of Carnes Avenue between Nelson and Underwood streets

24/38: Handmade ice cream bar covered with a crispy corn flake coating, deep-fried, drizzled with raspberry and blueberry sauces, and topped with sprinkles. (Vegetarian)

At Snack House, located in the Warner Coliseum, south side

25/38: Cotton candy soda poured over Kemps vanilla ice cream and topped with cotton candy.

At German Root Beer and Popcorn, located east of Chambers Street, just south of the Grandstand

26/38: All-beef patty with raspberry aioli, lettuce, pepper jack cheese, pickled jalapeños and bacon served on a concha, a traditional Mexican sweet bread roll.

At Aldo’s, located in Warner Coliseum, west side

27/38: Fried corn tortilla strips sauteed with guajillo chile salsa and topped with scrambled eggs, pico de gallo, cotija cheese,avocado and crema.

At Tejas Express, located in The Garden, north wall

28/38: Chicken seasoned with tandoori spices, onions and peppers wrapped in paratha flatbread, then grilled and served with a side of avocado cilantro lime sauce.

At Holy Land, located at the International Bazaar, southeast corner

29/38: Grilled chicken sausage custom-made with chunks of Swiss cheese and asparagus, ground pineapple, bacon and jalapeño, served on a bun.

At Gass Station Grill, located on the west side of Cooper Street between Dan Patch and Judson avenues, outside southeast corner of the Food Building

30/38: White cake infused with almond flavoring and decorated with white frosting. This mini version of Mancini’s house cake can be personalized on-site with short text to celebrate a favorite fair fan or special occasion.

At Mancini’s al Fresco, located on the north side of Carnes Avenue between Nelson and Underwood streets

31/38: Hot honey drizzled over chicken sausage skewered with cornmeal biscuit chunks and served on a bed of coleslaw.

At Sausage Sister & Me, located in the Food Building, east wall

32/38: A bed of potato gnocchi topped with scrambled eggs, bacon, pesto cream, shallots and balsamic glaze.

At The Blue Barn, located at West End Market, south of the History & Heritage Center

33/38: A coconut lychee colada made with a blend of coconut milk, lychee syrup, lime and mint, served over ice. (Vegan)

At Union Hmong Kitchen*, located at the International Bazaar, south wall, west corner

34/38: A Mexican frozen dessert on-a-stick made with chunks of birthday cake, sprinkles and a vanilla extract base, specially created by locally owned La Michoacana Rose to celebrate Hamline Church Dining Hall’s 125th year at the fair. Additional paleta varieties are also available.

At Hamline Church Dining Hall, located on the north side of Dan Patch Avenue between Underwood and Cooper streets

35/38: Beauty and the Buffalo bowl features ranch hummus, buffalo chicken, crumbled blue cheese, scallions, buffalo sauce and buffalo dust, served with pita puffs. The Coco-Nuts bowl features hazelnut chocolate hummus, chocolate chips, hazelnuts, shredded coconut and bananas, served with powdered sugar pita puffs. (Coco-Nuts is vegan and can be gluten-free without the pita puffs.) At Baba’s, located on the east side of Underwood Street between Lee and Randall avenues, just south of Little Farm Hands

36/38: Baked Venezuelan crispy corn pocket with choice of three fillings (all arepas are gluten-free): The Pulled Pork Arepa is pork shoulder slow-roasted in red wine and vegetables served with shredded cheddar cheese, cabbage, carrots, green onions and parsley; The Queen (Reina Pepiada) is pulled chicken and avocado puree salad topped with mozzarella cheese and fresh arugula; and the Vegan Arepa is house-prepared black beans, fried sweet plantains, cabbage, carrots, green onions and parsley. At Midtown Global Market’s Arepa Bar*, located in the Taste of the Midtown Global Market booth at the International Bazaar, east wall (Available Aug. 31-Sept. 5 only)

37/38: All Quacked Up! Fried, farm-fresh duck egg from Graise Farm in Faribault atop shaved smoked ham, aged cheddar cheese, tomato and spinach, served open-face on toasted sourdough bread with paprika aioli.

The Hideaway Speakeasy in the Veranda, Grandstand upper level, northwest section

38/38: Mix of spicy feta, cream cheese and mozzarella blended with Dino’s Greek seasoning, then rolled in a gluten-free panko, deep-fried and sprinkled with lemon juice, Parmesan cheese and Dino’s seasoning. (Gluten-free, vegetarian)

At Dino’s Gyros, located on the north side of Carnes Avenue between Nelson and Underwood streets