If Big Tex's crisp denim jeans and Western shirt appear a little snug around his 27-foot waist, he may have eaten a few too many funnel cake bacon queso burgers, tamale donuts and fried Froot Loops this year.

Who could blame him? Any good Texan knows a big draw of the fair is its midway of fried foods and turkey legs. But there's no reason to gobble up all your winter calories at the State Fair of Texas when a city full of crackly fried chicken, beer-battered fish and handmade fruit pies await you a short drive away.

The fried okra at 18th & Vine comes long and skinny, not in little discs like most barbecue joints do. (Andrew Buckley / Special Contributor)

Here are eight terrific fried prizes you need to eat this month, all of them better than most anything you'll find along the midway. Except maybe an original Fletcher's corny dog, a Texas staple so revered and heavenly, it might have supplanted apples in the garden of Eden -- if only corny dogs grew on trees.

Fried okra at 18th & Vine

Southern cooks could learn a few things about okra by following the lead of classically trained chef Scott Gottlich and pitmaster Matt Dallman, the duo behind 18th & Vine BBQ. They slice the slender, tapered pods lengthwise rather than into round nubbins to maximize surface area for crunch. A simple bath in buttermilk, a quick toss in cayenne-spiked flour, then a plunge in the fryer produces okra with bone-tingling crunch and plenty of sweet heat. It's as perfect as okra gets. 4100 Maple Ave., Dallas, 214-443-8335. 18thandvinebbq.com.

Fried avocados at Knife

John Tesar, the chef and owner of Knife, is talented and outspoken. He grows quiet, though, when munching on Knife's avocado fries. Inspired by a State Fair snack, Tesar dredges avocado slices in rice flour, then through a tempura batter. Next comes the hot oil, a deep fry until they develop a crispy, crunchy outside and a warm, creamy inside. A shower of sea salt adds a saline punch. Never have avocados tasted so good. Not even on toast. 5300 E. Mockingbird Lane, Dallas, 214-443-9339. knifedallas.com.

Fried chicken at Pecan Lodge

1 / 2Fried chicken at Pecan Lodge in Dallas(Rose Baca / Staff Photographer) 2 / 2Fried chicken photographed at Pecan Lodge in Dallas on Friday, Sept. 22, 2017. (Rose Baca/The Dallas Morning News)(Rose Baca / Staff Photographer)

Yes, there's a line out the door for Pecan Lodge's slow-smoked brisket, mac 'n' cheese and Aunt Polly's banana pudding. But the fried chicken, brined overnight, then crisp fried precisely adhering to owner Diane Fourton's grandmother's recipe, is divine, too. 2702 Main St., Dallas, 214-748-8900. pecanlodge.com.

Fried Castelvetrano olives and pecans at Gemma

Allison Yoder and Stephen Rogers have roots in Napa, Calif., but we're glad they made it to Dallas to open Gemma. Rogers, Gemma's chef, bathes bright green Castelvetrano olives from Sicily in buttermilk before rolling the ripe, buttery orbs in semolina and flour. A quick fry and a tumble with toasted Texas pecans results in the best shared plate in town. 2323 N. Henderson Ave., Dallas, 214-370-9426. gemmadallas.com.

Kung pao lobster at Nick & Sam's

Nick and Sam's chef and co-owner Samir Dhurandhar has a way with prime steak. He also has a way with oysters, crab, clams, snapper, duck, quail and Kobe beef, all of which feature prominently on the steakhouse's menu. But insiders know that Dhurandhar's kung pao lobster dish -- an Australian cold water lobster tail cut into generous medallions that are crisp-fried then ladled with a spicy, Sichuan pepper sauce and a handful of peanuts -- is his magic trick. 3008 Maple Ave., Dallas, 214-871-7444. nick-sams.com.

Fried pies at Fearing's Restaurant

Fearing's fried blueberry pie (Dave Carlin)

Many things that Fearing's Restaurant pastry chef Jill Bates rolls, bakes, freezes or glazes are irresistible, but her handmade seasonal fried pies -- flaky and served three to a plate -- make diners swoon. Right now, they're filled with perfectly ripe apples. Look for roasted pumpkin or glazed pecans to take their place as the weather chills. 2121 McKinney Ave., Dallas, 214-922-0200. fearingsrestaurant.com.

Crab-fat caramel chicken wings at Hot Joy

Maybe it's the vodka-laced batter. Or maybe it's the double-dip in hot oil followed by a romp in a hot, sticky glaze that's funky, musty, sweet and savory all at once. Either way, you won't be able to stop eating Hot Joy's crab-fat caramel wings. 3130 Lemmon Ave., Dallas, 214-628-2468. hotjoyrestaurant.com.

Fish and chips at Montlake Cut

Chef and restaurateur Nick Badovinus' Neighborhood Services and Town Hearth restaurants are crowd pleasers, and his soon-to-open Perfect Union Pizza Co. is already generating buzz. At Montlake Cut, his culinary hat tip to the Pacific northwest, order whatever fish he's frying in beer batter that day, whether it's halibut, cod or even petrale sole. Drizzle on some malt vinegar, squeeze a lemon, maybe add a dollop of tangy tarter sauce. The fish and chips are crunchy yet tender -- good enough that you'll be back for them very soon. 8220 Westchester Drive, Dallas, 214-739-8220. mlcdallas.com.