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The State Fair Welcomes Deep Fried Samoas to its Collection of Deep Fried Foods

DMN reporter Eric Aasen says that the one woman, Christi Erpillo, has successfully found a way to dip a Samoa into a vat of boiling oil. The fried food expert is using her favorite cookie to celebrate the Girl Scouts’ 100th anniversary this year at the State Fair, which starts September 28.

Erpillo plans to top the chocolate-caramel-coconut cookie with more chocolate drizzle, caramel, and toasted coconut.

Apologies to all of y’all drooling at your desk right now.

3 comments on “The State Fair Welcomes Deep Fried Samoas to its Collection of Deep Fried Foods

  1. Ah, it’s cookies! In Tonga we have a similar taro-seasoned delicacy made with the lower limbs and extremities of Samoan warriors. For example, the savory taste that comes from spices and Taro combine with the slow roasting process following a twenty-four soak in rainwater, Bud Light and marinade combine to extract flavors and expose a layer of culinary complexity otherwise hidden from the human palate. Roasted on an a metal rod suspended above a low fire, Opossum may substituted if dead for at least 36 hours and great care is takem

  2. Oh goodness. I’m so there. I always take the team sharing approach to fair food (in a dualistic attempt to be calorie conscious and glutenous at the same time – try as many things as I can without feeling as guilty as I should), but I will be keeping these to myself.