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Iowa State Fair introduces new food contenders for 2025 in Best New Food contest
Sweet, salty, spicy and savory return in good measure through new creations
Jul. 21, 2025 6:00 am, Updated: Aug. 4, 2025 7:00 pm
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DES MOINES — Each year, tradition is what drives the engine of the Iowa State Fair.
But the beauty of Iowa State Fair food is its proof that tradition doesn’t have to be repetitive, boring or worst of all — bland.
Last week, judges from across the state gathered to help narrow down 11 of the top new fair foods and form the ballot for fairgoers.
Soon, you all will have a chance to try them for yourselves and vote on your favorite. With so many options and so little time, here’s my guide to help you find the best sugars, carbs, proteins and fats in the event where “nothing compares,” running this year from Aug. 7-17.
1. Bacon Chicken Ranch Eggroll by Winn & Sara’s Kitchen
This relative newcomer is giving new meaning to being “on a roll” with a strong showing at the Iowa State Fair for the second year in a row.
Last year, Winn & Sara’s Kitchen won the popular vote at the Iowa State Fair with their Bacon Cheeseburger Eggroll. This year, they’re again demonstrating the versatility of a treat that tends to be pigeonholed.
It’s perfectly crispy, with a wrap that offers a satisfying crunch that other fried dough can’t. Inside, tender chicken and bacon, all well-seasoned, awaits.
The ranch on top is as tangy as the sauce used in their eggroll last year — a strength they may or may not recognize.
But what’s more is that they manage to pull off something entirely new with flavors Midwesterners have had ad nauseam. In my opinion, this showing completes the eggroll’s assimilation into Iowa culture.
In addition to being my personal favorite, this dish earned its place in the top three new foods by judges. Plan to try it and vote on it at the fair next month.
2. Maple Bacon Bourbon Grilled Cheese by What’s Your Cheez
There are three things this vendor will not be bashful about: its penchant for cheese, meat and maple syrup.
Two years ago, owner Joni Bell presented the Deep Fried Bacon Brisket Mac-n-Cheese Grilled Cheese with a chipotle raspberry syrup. It was a little rich for me, even with my expensive taste.
But this year, she’s got my endorsement with a much better balance.
A creamy maple bourbon cheddar from Kalona cohesively holds a sweet bacon and thick bread together. The sandwich has crispy, caramelized edges that taste just like French toast with the maple bourbon sauce.
The cheese is luscious, creamy and viscous, lending well to the bold flavor profile.
Bacon and syrup are often over hyped and overrated. This time, it’s worth a try.
3. The Butter Cow Tornado by Dairy Zone
Finally — a treat that gives us permission to have a cow.
Our beloved bovine beauty, in white chocolate form, is put on a pedestal atop a thick treat of butter cake ice cream blended with cake pieces and butterscotch. The form itself, a Tornado, is a bit like its national competitor’s weather phenomena, the Blizzard.
Soft and, at times, crunchy cake pieces add texture to a silky but thick blend of sugar and cholesterol. A contrast between various levels of sweet activates a cake batter flavor, with notes of butterscotch that bite back now and then.
Paula Deen, eat your heart out.
4. Nashville Hot Chicken Mac ‘n’ Cheese Pizza Slice by Wiseguys Woodfired Pizza
It’s hot from the first bite, letting you know it means business. But in an Iowa nice kind of way, it’s palatable for those who are sensitive to spice.
Notes of sweet and creamy punctuate each peppery bite, managing to keep the fire contained.
A drizzle of honey on top rounds out the crust, which is better than average with a little char at the end.
Pizza is so common that you might be tempted to skip over it at a fair with so many novel options. But this is worth your consideration.
5. Three Little Pigs by Whatcha Smokin? BBQ
This little piggy had a corndog. A second little piggy had a maraschino cherry soda. The third little piggy had a funnel cake.
Believe it or not, that’s not the first time I’ve used reference to the fairy tale in my food analogies. But this time, it’s not up to me.
The classic Iowa ham ball gets a makeover — call it lipstick on a pig.
Each ball is sweet and moist, and the flavors add a nice touch.
The first adds a distinct mustard and honey cornbread glaze. The funnel cake delivered a pleasant vanilla flavor with a little powdered sugar.
The maraschino cherry soda one, in the center, was a miss for me — not because the hamball wasn’t good, but because I could hardly detect any cherry in the glaze.
Be sure to weigh in next month — this item made the top 3.
6. The Scotcheroo Shake by Over The Top
This shake is wonderfully creamy from first sip, with overtones of peanut butter and undertones of butterscotch.
Topping it all is a sample of another Iowa icon on a toothpick — the scotcharoo meets its flattering derivative.
A good quality whipped cream was a nice touch, too.
It only makes sense that a uniquely Iowan treat gets more recognition at the Iowa State Fair.
This treat earned the award of “Sweetest New Fair Food,” a new honor at the Best New Food contest, and a spot on the top 3 ballot for voters in August.
7. Potato Half & Half Korean Corn Dog by GoldenKDog
The Korean dog, which is often made without meat, is gaining popularity. Only in recent years could one find a Korean dog in Iowa restaurants.
Crinkle cut fries bejewel the fried crust, sprinkled with a little granulated sugar rather than salt.
The beauty you see in the photo is drizzled perfectly with a sweet chili sauce and spicy mayo; mine came with dipping cups. It’s unclear what their presentation will be for customers at the Iowa State Fair, but the sauces are necessary to bring out the full depth of this dog.
The spicy mayo coaxes the first bite, which seems to be potato and more potato. Beneath the starchy crust lies a mozzarella cheese that is cartoonishly stretchy.
A respectable take on this trendy item.
8. HoQ Lamb Wrap by HoQ
Lamb isn’t your typical fair fare, but maybe this will change that precedent. The HoQ Lamb Wrap highlights local Iowa ingredients with a global fusion.
By fairground standards, this is a relatively healthy treat with little fat, wholesome ingredients and a naan bread that is refreshing altogether.
The lambs flavor melds nicely with the veggies. Basmati rice and turmeric creme fraiche gives Mediterranean vibes with above average quality, finished by the texture of kale.
9. Chicken Pickle Ranch Rocket on a Stick by JR’s SouthPork Ranch
Brined for 48 hours and brushed in a buttery ranch, this stick is layered with both dill and sweet pickles.
The chicken is tender and treated well. It pairs well with the AE Dairy Dill Pickle Dip — an Iowa culinary sealant.
It’s not quite explosive enough to earn the title of “rocket.” But this is the fair, where we give creative license free rein, and I’m OK with that.
10. Sweet Granny’s Apple Delight Sundae by Applishus
It’s every type of apple flavor you can imagine in one dish.
Apple cookies are uber soft, laden with cinnamon and spices. Green apple ice cream adds a slightly tart and creamy filling.
Underneath it all is a bed of very sweet pie filling. Over the top, it’s all drizzled with caramel.
If you love apple flavors, you’ll love this. If apples are just another fruit to you, you might consider the green apple ice cream a la carte instead a la mode on this dish.
11. Hawaiian Hog by Iowa Pork Producers Association (The Iowa Pork Tent)
If you’re hoping to live “high off the hog” at this year’s Iowa Pork Tent, you may be disappointed in comparison to the Iowa Pork Producers Association’s previous fair creations.
My beef with this pork is that it’s just too bland.
Creamy but demure coleslaw is hyped up by a mild pineapple on a soft bun. The pork is there, but it’s not really “hamming it up.”
It comes with a sauce, which you’ll need.
It’s a decent sandwich and a wholesome meal, for sure. But looking around at the options this year, I’m not sure how this made the top 11 — it’s drowned out by the novelties around it.
Comments: Features reporter Elijah Decious can be reached at (319) 398-8340 or elijah.decious@thegazette.com.
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