There are only 50 more days until the Wisconsin State Fair. And the list of State Fair Foods is already heating up thanks to the release of the 2024 Sporkies and Drinkies Finalists.
This year, eight Sporkies finalists have been selected from a pool over 37 entries, with four Drinkies making the cut from 20 entries. That list will be pared down even further on Tuesday, July 31 when a panel of local celebrity judges will choose the winners (based on appearance, presentation, creativity, originality and taste) for the Golden Spork and Golden Cup awards.
All Sporkies and Drinkies items will be available for purchase during the Wisconsin State Fair. Entries will be easily identified on massive 13-foot Spork and Drinkies statues displayed at each finalist’s vendor location. Meanwhile, all entrants will display stickers at their individual locations.
Here are this year’s contenders:
The Drinkies
Fairway Fusion
Submitted by: Old Fashioned Sipper Club
The Fairway Fusion takes a refreshing twist on a summer classic, the Arnold Palmer. Equal parts sweet tea and lemonade collide with a mix of pineapple and key lime juices, a splash of coconut syrup and fresh mint leaves and a lime wedge for garnish.
Glazed Donut Coffee Float
Submitted by: Fluffy’s Hand Cut Donuts
The Glazed Donut Coffee Float features rich glazed donut-infused iced coffee poured over creamy vanilla ice cream. It's topped off with a golden glazed donut hole and delicate glazed donut crumbles.
Purple Pickle Lemonade
Submitted by: Tropics
What happens when you take two Fair favorites (lemonade and pickles) and put them together? Sweet and tart, the Purple Pickle Lemonade mixes lemonade, pickle juice, and baby dill pickles together for a refreshing drink. The addition of butterfly pea flower makes the drink naturally purple for even more fun.
Tropical Sunset
Submitted by: Deep-Fried Mashed Potatoes On-a-Stick
The Tropical Sunset is a sparkly twist on a favorite refresher. Made with jasmine green tea infused with strawberry, mango, and pineapple juice, this drink heads over the top with a dose of 100% edible, FDA-approved glitter. Hold up this refreshing drink to the sun, give it a swirl, and watch the whole State Fair shimmer.
The Sporkies
Cool Ranch Doritos Pickle
Submitted by: Deep-Fried Mashed Potatoes On-a-Stick
Bite into the Cool Ranch Doritos Pickle! This large dill pickle is spiral-cut on-a-stick, rolled into crushed up Cool Ranch Doritos and deep-fried. It's served with ranch dressing for dipping.
Deep-Fried Lemonade Bites
Submitted by: Saz’s BBQ
Nothing is better than a refreshing ice-cold lemonade break on a hot summer day. Take it up a Fair notch with a “sip” of these Deep-Fried Lemonade Bites. Hawaiian sweet rolls are dipped in French toast batter, filled with a homemade lemonade curd filling and deep-fried to golden perfection. Then they're tossed in lemon sugar with a drizzle of icing.
Dirty Chai Cinnamon Roll Lumpia
Submitted by: Lumpia City
The Dirty Chai Cinnamon Roll Lumpia takes the best part of a cinnamon roll – the gooey center– adds a little spice, and rolls it up in a crispy lumpia wrapper. This unconventional dessert is made with fresh dough, chai-spiced brown sugar butter, and cream cheese espresso frosting.
Elote Corn Ribs
Submitted by: Tropics
Take the Midwest staple of corn on the cob but add a little spice! The Elote Corn Ribs are made from corn on the cob with the cob acting as the “bone” of the corn “rib”. The corn is tossed in hickory smoked batter, deep-fried and then dusted with cotija cheese. The ribs are served on a bed of crisp kettle chips with a side of homemade elote dip and lime.
Elvis Nachos
Submitted by: Slim McGinn’s Irish Pub
Slims' is bringing back a blast from the past in the form of this shareable sweet and salty boat full of love. The Elvis Nachos feature homemade peanut butter banana sauce over Slim’s famous deep-fried potato chips and topped with chopped peanuts, chopped banana chips, and crumbled bacon that Fairgoers can’t help falling in love with.
Hot Ham and Glazers
Submitted by: Bud Pavilion
Enjoy this take on the Wisconsin tradition of “Sunday Hot Ham and Rolls” served every day during the Wisconsin State Fair! Thinly sliced, savory, smoked hot ham is covered with creamy, melted Swiss cheese, drizzled with spicy and sweet raspberry jam and then stuffed between two iconic Kwik Trip Glazers donuts. Served warm.
Loaded Baked Potato Churro
Submitted by: WürstBar
Dig into all the goodness of a loaded baked potato with a crispy, deep-fried exterior. The Loaded Baked Potato Churro is stuffed with the classic baked potato toppings like bacon, chives and cheddar cheese plus housemade sour cream and onion dipping sauce on the side.
Rise and Swine
Submitted by: Camp Bar
Shatter the myth that you can't eat dessert for breakfast with the Rise and Swine! This warm brioche-based waffle has pearl sugar nestled into the dough, giving it just the right amount of sweet caramelization. It's topped with Camp Bar’s Classic Vanilla Custard, a drizzle of Wisconsin maple syrup, gooey caramel sauce, toasted crunch bits, a dusting of powdered sugar and – for a savory twist – two made-to-order breakfast sausage links.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
