China has xiaolongbao, succulent steamed dumplings that burst with a small flood of rich pork and crab broth when you sink your teeth into them. Texas has deep fried beer.
It took Mark Zable three years to develop the recipe – he won’t divulge the secret for successfully frying a liquid – but his entry is among eight vying for glory at the Sixth Annual Big Tex Choice Awards. For the past five years, scores of hopefuls have entered their recipes for everything from deep fried butter to deep fried lattes, as well as deep fried peaches and cream and chicken-fried bacon, in an all-out effort to capture the crown at the State Fair of Texas.
