Minnesota State Fair unveils the 33 new foods for 2024

Let’s clear one thing up right away: There’s no lutefisk.

Every year we wait with bated breath to find out what the Minnesota State Fair has in store for fairgoers with its highly anticipated list of official new foods. Thankfully, preserved cod from last year’s list did not catch on as a trend.

But just like in past years, 2024′s offerings promise the gooey, the creamy, the deep-fried, on-a-stick innovation we expect. And a couple of eyebrow raisers.

As always, the new list continues to redefine what it means to eat in Minnesota, with purple sticky rice-on-a-stick, nixtamalized corn, savory sesame balls and even deep-fried ranch. Dill pickle continues its reign as fair food royalty, while strawberry lemonade and cookie butter appear to be vying for the title.

From the six new vendors to tried-and-true stands with new flavors, we can’t wait to get in line. So, secure your stretchy pants, break in those new walking shoes and polish up those people-watching skills because it’s almost go-time.

Here is this year’s crop of official new State Fair foods. We’ll see you on opening day, Aug. 22.

Sausage Sister and Me • Food Building, east wall

The sausage queens of the State Fair have found a new way to huff, puff and blow their way on to the new food list with three bacon-wrapped smoked sausages stuffed with cream cheese and served with a smoky drizzle of barbecue sauce. Garnished with jalapeño and served just like we like our fair food: on a stick. And it’s gluten-free.

Afro Deli • Food Building, east wall

Chompable little pastries infused with an African spice blend of cardamom, cloves, ginger, nutmeg and ground vanilla take a deep-fried bath before being served with toppings of choice: coconut flakes, sugar or plain with drizzles of mango chutney, caramel or chocolate. The flavor combination possibilities are enough to order doubles.

Baba’s • East side of Underwood St. between Lee & Randall Avs.

The hummus family has done it again with a combination that’s a taste of Middle East meets Midwest: Sour cream and onion hummus garnished with beef bacon, sumac tots, French onion crème fraîche, black cumin seeds and chive oil. It’s served with their signature mini puffed pitas for dipping.

Dino’s Gyros • North side of Carnes Av. between Nelson & Underwood Sts.

Looking like a Greek tot, these nuggets are a blend of chickpeas, tomato, roasted red pepper, scallions and a zip of cayenne alongside roasted red pepper hummus. Bonus: They are vegan and gluten-free.

Richie’s Cheese Curd Tacos • North side of Judson Av. between Liggett & Clough Sts.

Bring on the Buffalo flavor with these spicy curds and chicken dressed in blue cheese slaw and garnished with even more Buffalo sauce. Served as Richie’s does, in a deep-fried flour tortilla shell.

Tasti Whip • Northwest corner of Dan Patch Av. & Underwood St.

A cup lined with chamoy and Tajìn is filled with mango Dole soft serve and garnished with a tamarind straw for a refreshing treat that pairs well with the dog days of summer. Other flavors include pineapple, strawberry or lemon; all are vegan and gluten-free.

Mini Donuts & Cheese Curds • East side of Underwood Street between Murphy & Lee Avs.

Grab a bucket full of vanilla mini donuts that have been tossed in vanilla sugar before getting a Biscoff cookie butter garnish and then topped with cookie butter crumbles.

Loon Lake Iced Tea • West side of Underwood St. between Wright & Dan Patch Avs.

It’s the tea blend that’s been driving the internet crazy: butterfly pea powder tea with its vibrant purple hue is sweetened with “natural flavor” and cane sugar before getting a dose of fabulosity with edible glitter and a rock candy swizzle stick. Swirl it around and watch the color change. It’s caffeine-free, gluten-free and vegan.

Soul Bowl • Food Building, east wall

They’re the wings we flipped over at the new Klassics Kitchen, and now they’re ready to come out and play for summer. Chicken wings marinated in hot sauce, grilled and then deep-fried, served up like a proper boil with corn, chicken apple sausage and potatoes. It’s all tossed in crab boil seasoning and melted butter and garnished with lemon and parsley.

Holy Land • International Bazaar, southeast corner

It is the fair, after all; cheese must be deep-fried. Holy Land takes halloumi, the sheep and goat milk cheese, and wraps it up in pastry dough before giving it a dunk in the fryers. Served with a side of sweet chili sauce.

LuLu’s Public House • West End Market

It had to be done. LuLu’s figured out a way to deep-fry ranch. Ranch seasoning is mixed with buttermilk and cream cheese before getting coated in panko and plunged into the fryer. Served with a side of honey that’s spiked with Cry Baby Craig’s hot sauce.

Tot Boss • East side of Underwood St. between Wright & Dan Patch Avs.

Exactly what the name implies: These are tots flavored like a dill pickle, with a little vinegar and plenty of dill and seasonings.

Sabino’s Pizza Pies • Warner Coliseum, north side

Biscoff cookie butter, banana and honey are sandwiched between two slices of bread, then dunked in sweet pancake batter before a deep-fry. That’s the kind of layered decadence the fair experience requires.

Union Hmong Kitchen • International Bazaar, south wall

Chef Yia Vang gives us another reason to line up at this stand, with rice that’s formed into a rectangle and grilled on a skewer, served with shredded Hmong beef jerky or a vegetarian option of pickled mushrooms (both are gluten-free). Garnished with fresh herbs and UHK’s Krunchy chili aioli.

Route 66 Roadhouse Chicken • Food Building, northwest corner

Hollowed out potato jackets are loaded back up with sour cream, cream cheese, chopped pickles and ham, and garnished for good measure with crumbled potato chips. It’s all gluten-free, too.

Bridgeman’s • Northeast corner of Judson Av. & Liggett St.

Bridgeman’s newest flavor combination is an ode to our state flower, the Lady’s Slipper — and it’s a trifle. Strawberry ice cream mingles with lemon marshmallow cream and ladyfingers, all served in a cup and topped with whipped cream and a bright red cherry.

Jammy Sammies by Brim • North End, northwest section

Like a gathered fresh garden bite, this bowl from Brim combines local rhubarb jam, thyme-marinated tomatoes, farmer cheese and jalapeño honey with a side of grilled gluten-free flatbread. Or go vegan with thyme tofu dip standing in for the cheese and maple syrup instead of honey.

Minnesnowii Shave Ice • West side of Nelson St. between Dan Patch & Carnes Avs.

A mound of shaved ice holds a caramel macchiato cold foam center and is doused in caffeine-free coffee flavoring. It’s topped with chocolate syrup and dark chocolate espresso beans for a gluten-free refresher.

Taste of the Midtown Global Market booth • International Bazaar, east wall (Aug. 28-Sept. 2 only)

New bites from chef Sean Sherman’s Indigenous Food Lab include bison meatballs or sweet potato dumplings garnished with mixed berry wóžapi sauce. Served on a bed of nixtamal (white corn, blue corn and yellow corn) mixed with wild rice and seasoned with maple and spices — all vegan and gluten-free. There’s also an optional crunch from spiced cricket-and-seed topping.

West End Creamery • West End Market, northwest section

Minnesota Dairy Lab once again brings its intrepid flavor creations to the fair with “Patata Frita” — kettle chip-flavored ice cream sandwiched up in focaccia bread from another notable maker, Wrecktangle Pizza. The whole deal is topped with a blend of honey butter, kettle chips and herbs.

The Blue Barn • West End Market

Is it even a morning at the fair without a new food from the giant blue barn? This year the eye-opener offering is pancake-battered, thick-cut bacon that’s served with peanut butter whipped cream, grape jelly and banana chips.

The Herbivorous Butcher • Food Building, west section, south wall

Deep-fried sesame mochi is stuffed with a vegan cheeseburger filling in this supersized orb. Their proprietary burger mix is combined with vegan cheese, grilled onions and pickles and garnished with bacon-flavored powder sugar. And it’s all vegan and gluten-free.

At Scenic 61 by New Scenic Cafe • East side of Underwood St. between Lee & Randall Avs., south of Little Farm Hands

Choose your choux pastry eclair with bánh mì or lobster filling. The bánh mì includes pork confit, chicken liver pâté, pickled carrot and daikon, cucumber and sriracha mayo, garnished with micro cilantro. The lobster mixes lobster meat with celery mayo, Cholula hot sauce, lime and chives.

French Meadow Bakery & Cafe • North side of Carnes Av. between Nelson & Underwood Sts.

Deep-fried oyster mushrooms stand in for squid in this vegan and gluten-free ode to the crispy seafood bar snack. They’re ready for dunking with a side of chipotle sauce.

Waffle Chix • Judson Av. between Liggett & Clough Sts.

Belgian waffle sticks capture the flavors of summery dessert, with strawberry shortcake cookie dough folded into the batter. They’re topped with whipped cream, strawberry sauce and, yes, are served on a stick.

Fluffy’s Hand Cut Donuts • Between West Dan Patch & Carnes Avs. and Liggett & Chambers Sts., south section

The folks that brought us a pickle doughnut in 2023 go for more classic flavors this year. The giant yeast-raised doughnut is frosted with lemon buttercream, rolled in strawberry lemonade crunch and topped with a gummy lemon slice and a freeze-dried strawberry. If that’s not enough puckery sweetness, it comes with a pipette filled with strawberry lemonade.

Salem Lutheran Church Dining Hall • North side of Randall Av.

The most Swedish of ways to eat ice cream? “Covered” in lingonberry jam. This Nordic sundae is sprinkled with Swedish ginger cookie crumble and garnished with a ginger cookie heart.

Hamline Church Dining Hall • North side of Dan Patch Av. between Underwood & Cooper Sts.

The fair’s oldest food concession keeps innovating. This time, it gives us brioche sliders with cranberry-wild rice meatballs, dill Havarti cheese and “red relish” (beets, red onions, red peppers, lingonberries and cranberries).

Blue Moon Dine-In Theater • Northeast corner of Carnes Av. & Chambers St.

This retro diner introduced its now-bestselling sweet corn ice cream to the fair in 2011; this year, they’ll float it up with Minnesota-made sweet corn cola, topped with whipped cream, popping candy and housemade frozen caramel.

RC’s BBQ • North side of West Dan Patch Av. between Liggett & Chambers Sts.

With Charlie “The Meat Guy” Torgerson behind the menu, RC’s BBQ is usually one to watch. This year, he brings us a rice bowl featuring double-smoked slab bacon that’s been tossed in red barbecue sauce and topped with hot honey, chili crunch and green onions.

Minnesota Farmers Union Coffee Shop • North side of Dan Patch Av. between Cooper & Cosgrove Sts.

The hits keep coming at this fair food stand that represents Minnesota’s farmers. The newest entry? A Monte Cristo done Minnesota-style. Pan-O-Gold Bakery’s Texas toast is the foundation for the sandwich, which gets filled with Ferndale Market turkey, CannonBelles white cheddar, apple butter made from Wescott Orchard apples, spicy mustard-mayo, and a dusting of powdered sugar. Get it with extra cheese instead of turkey to make it vegetarian.

O’Gara’s at the Fair • Southwest corner of Dan Patch Av. & Cosgrove St.

O’Gara’s goes for walkable and snackable with the kind of pub fare found in the British Isles: hearty house-made pastry pockets stuffed with ground beef, mashed potatoes, vegetables and gravy.

Nordic Waffles • West End Market, south section

Yes, the viral pickle lemonade will be back this year. But the newest addition to the popular West End gnome house is a thin and crisp Norwegian waffle inspired by a Texas burger chain. It’s stuffed with a beef patty, American cheese, caramelized onions and the actual patty melt sauce from Texas-based Whataburger.

East side of Underwood Street between Murphy & Lee Avs.

The Korean corndog trend — where hot dogs on sticks get battered and fried with cheese, potatoes and all manner of drizzles and dusts — has arrived at the fair. New on the scene, Chan’s Eatery will offer the panko-fried hot dog and mozzarella stick base three ways: dusted with cinnamon sugar; coated in fried potatoes, or topped with hot Cheetos and spicy mayo. Also available: eight flavors of Mochi doughnuts, and fruit and milk boba teas with all the toppings.

International Bazaar, south center section

The venerable restaurant, deli and grocery serving Mexican staples in St. Paul since 1979 has finally landed a fair stand, in the International Bazaar. There, you’ll find quesabirria taquitos (fried, rolled beef tacos), esquites (corn and toppings, off the cob), and aqua de sandia loca (watermelon drink with chamoy and dried mango). It’s all gluten-friendly.

South of the Grandstand Building under the Grandstand Ramp

The Egyptian dish called koshari might be making its fair debut. These bowls start with a base of rice, pasta, chickpeas and lentils; are flavored with tomato and dakkah (garlic-vinegar) sauces; topped with fried onions; and served with your choice of chicken, beef or vegetable. Can be made gluten-free. There’ll be hibiscus tea, too.

West side of Underwood St. between Wright & Dan Patch Avs.

Cotton candy iced tea sounds about as State Fair as you can get, and they’ll have that and more at this new stand. All brews are cane sugar-sweetened and come in blood orange, blueberry, peach and strawberry flavors. (Unsweetened is also an option.)

Taste of the Midtown Global Market booth at the International Bazaar, east wall

Indigenous Food Lab, a casual counterpart to Sean Sherman’s award-winning Indigenous restaurant Owamni, joins its Midtown Global Market family at the fair, taking up the second week at the market’s International Bazaar stand. On the entirely gluten-free menu: a nixtamal (corn) and wild rice bowl with wóžapi berry sauce and your choice of bison meatballs or sweet potato dumplings. For some crunch, have them add cricket and seed mix on top. Aug. 28-Sept. 2 only.

South side of Judson Av. between Clough & Nelson Sts.

This farmers market mainstay is bringing large-batch paella to the fair for the first time. Gluten-free and dairy-free bowls of comforting caramelized rice (the crispy bits are a chef’s kiss) come studded with chicken and chorizo and lots of veggies. Seafood and egg are optional add-ons. To drink: aguas frescas in six fruity flavors.