The Maryland State Fair–back for another run in Timonium weekends through September 8–has always been a destination for time-honored treats. Walk the Midway and you’ll find everything from corn dogs and candy apples to funnel cake and deep-fried Oreos. There’s also the Maryland Foods Pavilion, which honors the fair’s agricultural ethos with locally grown options like sweet corn fritters, fried green tomatoes, and the famous yogurt peach sundaes.
But aside from all of the craveable classics on offer from year to year, the fest also features a lineup of fresh finds to try, thanks to The Mallet Food Competition, which was introduced in 2023. The contest, judged by a panel on the first weekend, pits 10 finalist food purveyors against one another to see which dishes (all of which are available for purchase throughout the fair’s run) are worthy of the titles of Best Sweet, Best Savory, and Most Creative. This year’s winners included an inventive iced tea and a twist on a traditional Thanksgiving combo. (Read on for details!)
We ran the entire roster by some of our editors to get their initial reactions. What do they think of the flavor profiles? How likely would they be to stop and try? How does the recipe rank on the scale of over-the-top fair foods? (One thing about the Maryland State Fair, you know the food is going to be subtle, sophisticated, and healthy—JK,” quips editor-in-chief Max Weiss. “God bless America!”)
Here’s what they had to say:
Nutella Stuffed Pretzel Roll by Get Baked Food Trolley
Maryland’s traveling trolley known for its flavor-packed pretzels created this sweet-and-salty vegan roll stuffed with drippy Nutella–which clocks in at a foot long.
Jane Marion, deputy editor: “You had me at pretzel (I’m a Philly girl). You lost me at Nutella.”
Amy Scattergood, research editor: “I’d have to share this with many friends, but I do love the combination of chocolate and pretzel: very classic. Though not sure why the roll is vegan, as Nutella is most definitely not.”
Max Weiss, editor-in chief: “I’ve had Nutella in Europe and I’ve had Nutella in the U.S. I hate to break it to you, the American stuff pales in comparison—it’s way sweeter and the hazelnut flavor isn’t as strong. I’ll still hose it, mind you, especially when stuffed in a homemade pretzel roll.”
Strawberry Banana Pudding Crunch Mini Donuts by Deddle’s Mini Donuts
The Charm City favorite deep-fried donuts are topped with a scoop of banana pudding, sliced strawberries and bananas, shortcake crumbles, and a dollop of whipped cream for good measure.
JM: “When it comes to donuts, I am a purist. I’d get mine naked if that was an option. Otherwise, I’m going to have to pass.”
AS: “I like all of the components, but don’t think I need pudding with my doughnuts.”
MW: “As Coco Chanel (probably) once said about a particularly rich state fair treat, look in the mirror and take one ingredient off. Eh, who am I trying to kid? You had me at strawberry banana pudding crunch.”
S’mores Caramel Apple by Deggeller Attractions
The carnival concessions purveyor presents this Granny Smith with a summery twist. The caramel-coated apple is rolled in crushed graham crackers, drizzled in chocolate syrup, and topped with a whole melty marshmallow.
JM: “This does not look like first date food. Then again, given that my last first date was in 1983, I think it’s safe to say that’s not an issue. I’m all in.”
AS: “I’d try this out of curiosity, though I am slightly worried by the textures. Not so sure about the graham crackers, which seem unduly messy.”
MW: “The fair describes this as something that will ‘satisfy your cravings for both s’mores and caramel apples.’ I never knew I was craving both of those things…until right now.”
Baked Sweet Potato Apple Pie by Santillo Enterprise
Another known concession vendor, this gastro group tops a big baked sweet potato with the trifecta of fall flavors—butter, apple pie filling, and cinnamon sugar.
JM: “If sweet potatoes and apples had a baby that was swaddled in pie crust, this would be the result. It’s impossible for this to be anything but delicious.”
AS: “I’d try this. Though I’d take out the apples.”
MW: “I think you get to pretend this is healthy because it’s literally in a baked sweet potato. Problem is, I don’t love sweet potatoes so, enjoy, my friends.”
Blue Crab and Cheese-Stuffed Pretzel Roll by Get Baked Food Trolley
The pretzel purveyors’ savory entry celebrates Maryland by wrapping crab meat, cheese, and Old Bay in its soft pretzel dough and baking it to order.
JM: “This feels like my own personal story, moving from Philly to Baltimore. I adore anything with soft pretzels and Blue crab—the iconic foods of the states I’ve lived in the longest. If the Get Baked Food Trolley is reading this now, please set aside one for me.”
AS: “No. Not a fan of seafood and cheese.”
MW: “This is Maryland, so putting crab and cheese in a pretzel roll seems like a solid plan.”
Smoked Pork Belly Fried Rice
The fair’s pork stand is fusing its tender smoked pork belly into a classic fried rice garnished with chopped scallions and chili crisp.
JM: “I would definitely eat this—and I’m pretty sure I have in year’s past. Though it doesn’t have the excitement of some of the other offerings, it’s a no-risk dish when hunger calls.”
AS: “Yum! Best of the lot here.”
MW: “Of all the food featured in this list, this is the one I would most likely eat in Before Times (that is, before the State Fair). This dish is almost too normal. I feel like it should have Flamin’ Hot Cheetos on it or something.”
Mexican Corn Street Dog by Santillo Enterprise
A twist on a classic carnival dog, this snack on a stick deep fries a quarter-pound hot dog in a traditional corn batter, tops it with mayo, and sprinkles it with a parm and Cajun spice blend.
JM: “There’s nothing like eating a corn dog while walking around a State Fair. Jazzing it up with its corny cousin elote can only improve an already great culinary invention.”
AS: “Not a huge fan of corn dogs, but this is interesting, as it kind of merges the classic corn dog with elote.”
MW: “On the one hand, a corn dog seems like the kind of thing you can have any time. On the other—when was the last time you actually had a corn dog? This one looks especially delicious and that frou-frou swirl of creamy mayo looks downright haute.”
El Dominicano by Crispy Kitchen
Inspired by classic Dominican flavors, this handheld skewer stacks fried salami, crispy plantains, pickled red onions, fried cheese, and a fried egg.
JM: “Sounds a little sweet, a little salty, and like every part of the food group on one stick. I’d definitely down this.”
AS: “I’d eat that, though not very much of it. This is a lot, but the fact that it’s on a stick is helpful.”
MW: “This sounds more like a ride than a food. ‘Are you brave enough to ride the El Dominicano?’ But it does sound like a wild ride. This is what State Fair food is all about. An absolutely insane amount of food, fried, and put on a stick.”
And now for the winners of the Mallet Food Competition—whose booths are marked by 10-foot flags so you can easily spot them while wandering around the fair.
Chocolate-Dipped Strawberry Iced Tea by Tiki Tea
Known for its refreshing sips that help attendees cool off in the end-of-summer heat, this stalwart stand won the award for Best Sweet Item with its strawberry iced tea infused with Hershey syrup and topped with skewered chocolate-covered strawberries.
JM: “This sounds incredibly creative and I love the glass mug it’s served in. It also sounds like you can drink this and immediately go on a ride without fear of getting sick—a big plus when you love the swings as much as I do.”
MW: “It makes me laugh that even the tea at the State Fair contains food (chocolate-dipped strawberries in this case). Would eat/drink.”
Turkey and Stuffing Waffles
It might only be August, but the fair’s turkey stand is getting locals ready for Thanksgiving with its stuffing waffle topped with shredded turkey in a ponzu sauce and a scratch-made maple bourbon cranberry drizzle. The concoction took home the prizes for Best Savory and Most Creative.
JM: “This take on fried chicken and waffles is clever, but I’m not a fan of turkey—or stuffing—on Thanksgiving, so I certainly wouldn’t eat it on a waffle at the State Fair.”
AS: “I’m a little scared. Though I like all the components—except ponzu, which is confusing in this context.”
MW: “Never in my life have I looked upon a waffle and thought, “You know what this needs? Stuffing!” But maybe it’s secretly a taste sensation?”