Best new 2013 Minnesota State Fair food

RICK NELSON | Updated 8/26/2013

There are more than 40 cholesterol-clogged, stuck-on-a-stick options that weren’t around last year.

The annual communal pig-out known as the Minnesota State Fair is back in business. Along with crowning a new Princess Kay of the Milky Way and pinning a ribbon on the fattest pig in the barn, adding new foods to the mix of 450-plus offerings is a grand tradition of the Great Minnesota Get-Together. The 2013 fair takes that custom to Skyride-level heights, with the addition of more than 40 cholesterol-clogged, stuck-on-a-stick options that weren’t around last year.

A croissant, slumming as a doughnut (and loving every minute of it)? Of course. A restaurant family name that is practically synonymous with St. Paul? They’re here. A deep-fried tribute to the craft beer sensation that’s sweeping the state? Brilliant.

Those are some of the highs. There are lows — oh boy, there are lows — and plenty of in-betweens, too. Here’s a rundown of what not to miss — and what to definitely avoid — among the freshman class fare at the fair.

French Meadow Bakery & Cafe has flawless timing. The first-rate operation has cleverly tapped into the nation’s craziest, most excessive food darling of the moment, the croissant doughnut. Their version is called the Dough-Sant ($4, ⋆ ⋆ ⋆ ⋆), and it’s buttery layer over buttery layer of laminated dough (one of the few products not made on the premises) that’s cut into the familiar round shape, carefully fried and dusted with powdered sugar. It’s not too sweet, and each bite collapses in your mouth like the world’s most sophisticated raised doughnut. Naturally, it’s selling like deep-fried hot cakes. “Oh, we will run out,” said co-owner Chris Gleize. “There is no question.”

At Ball Park Cafe, owners and brothers Dan and David Theisen have taken their passion for local craft beers one delicious step further. They start by soaking thick-cut onions in Indeed Brewery Company’s pale ale before dipping them in a batter that uses the same brew. A toss in the deep fryer and, voilà, step right up to a gigantic basket of onion ring perfection ($8, ⋆ ⋆ ⋆ ⋆). They’re light, crispy, teasingly sweet and mildly spicy (thanks to lots of black pepper and Tabasco) and piping hot. They’re even better, if that’s possible, with a dunk in a whole-grain mustard blended with Excelsior Brewing Company’s brown ale.

Two newcomers at Minnesota Farmers Union demonstrate simplicity’s enduring appeal. A slab of rich, creamy mango ice cream, popping with the fruit’s tangy essence ($5.75, ⋆ ⋆ ⋆ ⋆), is a premium on-a-stick idea. It hails from St. Paul’s Grand Ole Creamery, as does the vanilla that’s the centerpiece to a fine affogato ($5, ⋆ ⋆ ⋆ ⋆), which only improves as the ice cream lazily melts — and totally mellows — the bitter espresso.

Speaking of simple pleasures, there’s not a more refreshing palate cleanser — particularly after a go-round in Deep-Friedville — than the gloriously refreshing sliced watermelon, so ripe and juicy — at the Produce Exchange ($5, ⋆ ⋆ ⋆ ⋆). It’s the equivalent of having your fair food-addled taste buds sigh and say “­ahhhhh.”

Saintly City additions

St. Paul’s iconic Mancini’s has a handsome new fair outpost, with a half-dozen entries on its menu. The one to order is what they’ve dubbed Porketta Pork Wings ($8, ⋆ ⋆ ⋆ ½), lovingly seasoned pork shanks that are slow-roasted until the outside of the meat is nicely caramelized and the meat practically falls off the bone.

Another enduring Capital City name, O’Gara’s, has the fair’s No. 1 slider: Slabs of crispy-chewy pork belly brushed with a robust, slightly sweet barbecue sauce and topped with a crunchy cabbage-carrot slaw, served two to an order ($8, ⋆ ⋆ ⋆ ½). Oh, and the kitchen’s deep-fried bread pudding ($6, ⋆ ⋆ ⋆) is a total guilty pleasure; it’s sweet (hello, caramel sauce), it’s fried, it melts in your mouth. What else does a carb-seeker need?