The San Diego County Fair has found a way to make Starbucks drinks even more caloric.
At the Bacon-A-Fair booth, fairgoers can buy deep-fried balls of dough stuffed with Starbucks ground coffee, which comes in a Starbucks cup and is topped with whipped cream. So the concoction basically looks like a deep-fried Frappuccino. Or just think about it as “coffee, sugar, and cream,” the booth’s owner told ABC News.
Last Fall, Amy Erickson of food blog “Oh Bite It” showed off her deep-friend pumpkin spice latte bites.
See 15 Mouthwatering BBQ Photos
Smoked pork hot link with collard greens and mac and cheese at Jim 'N Nicks Bar-B-Q in Birmingham, Ala.Andrew HetheringtonFried chicken at Husk in Charleston, S.C., named "Best New Restaurant in America" by Bon Appétit in 2011.Andrew HetheringtonCatfish with a selection of sides (including large lima beans, fresh green beans, collard greens, boiled cabbage, fresh mashed potatoes and brussels sprouts) from the daily cafeteria menu at Niki's West in Birmingham, Ala.Andrew HetheringtonHoleman & Finch Public House in Atlanta infamously serves only 24 burgers a night, at around 10 pm. Get there early; they almost always sell out.Andrew HetheringtonJames Beard award-winning chef Sean Brock holding house-cured meat at McCrady's in Charleston, S.C.Andrew HetheringtonWhole pig ready to be butchered at Husk in Charleston, S.C.Andrew HetheringtonSmoked pork ribs with watermelon pickle at Cochon in New OrleansAndrew HetheringtonMenu display at Gus's Hot Dogs in Birmingham, Ala.Andrew HetheringtonHot dog on the griddle at Gus's in Birmingham, Ala.Andrew HetheringtonThe finished product at Gus's in Birmingham, Ala.Andrew HetheringtonAll 24 burgers on the griddle at the same time at Holeman & Finch Public House in Atlanta.Andrew HetheringtonHouse-cured meat at Star Provisions in Atlanta.Andrew HetheringtonBread for sandwiches and hamburgers at the soda fountain in Add Drug in Athens, Ga. The store is well known for the best-value lunch in town.Andrew HetheringtonCrawfish boil on the banks of the Mississippi in New Orleans with chefs Donald Link and Stephen Stryjewski of Cochon restaurant. The crawfish are cooked with lemons, garlic, and salt, then tossed with Old Bay and Cajun spices before being dumped on a plastic table for eating.Andrew HetheringtonLemon meringue pie at Niki's West in Birmingham, Ala.Andrew Hetherington
