The Fry Basket Review at Epcot's Food and Wine Festival

As if we needed more theme park fries…it turns out we did. The Fry Basket at Epcot’s Food and Wine Festival is one of those booths that proves you don’t have to reinvent the wheel to achieve success.

Like its name, the Fry Basket offers fries. In 2023, the fry flight returns along with the Adobo Yuca fries from last year. An additional item, pickle fries with dill ranch, was added to this year’s menu.

Here is a photo of the incredibly popular fry flight from last year. At less than $8.00, it’s hard to go wrong with such a tasty menu item–expect a long line.

Fry Basket Menu Items

Below are the menu items with prices at the Fry Basket.

Adobo Yuca Fries ($5.50)
Fry Flight ($7.50)
- Sea Salt and Malt Vinegar Fries
- Barbecued Bacon Fries
- Sweet Potato Casserole Fries
Pickle Fries with Dill Ranch ($5.50)

Beverages:

Salty Dog Cocktail ($12.00)
Stone Brewing Buenaveza Salt and Lime Lager ($5.50 or $9.50)

The Fry Basket is located between Test Track and the back of the Creations Gift Shop. Specifically, it’s directly across from Cool Wash, the cooling station that mists water and sometimes serves frozen Coca-Cola drinks.

You’re sure to know when you’re anywhere near Fry Basket territory. Guests are walking by every which way, proudly carrying their flight of fries.

Additionally, I noticed that all the area’s blacktop tables were extra greasy. So I decided to take my fry flight to a table a little further away from the booth. Here is my flight from last year.

I started with the Sea Salt and Malt Vinegar fries pictured on the far left. Unfortunately, while tasty, these fries were difficult to eat due to being over-salted. Don’t get me wrong, I love the flavor, and it might have just been my particular order, but they tasted like they had been fried in salt rather than grease.

Next, I went with the Barbecued Bacon fries. These fries came with chunks of smoked bacon and aioli. Okay, the chunks of smoked bacon were delicious and lent a unique bite that complemented the fries. The aioli was fine. There wasn’t really enough of it to make a difference either way.

And the fries tasted as though they had been dipped in a chili-like seasoning. These were fries I kept trying. Part of me liked them, while part of me didn’t. But, ultimately, I kept trying them, which says something about the seasoning.

Do you know what they say to save the best for last? Well, that’s what I recommend doing with the sweet potato fries.

This order of fries was so much more than I would have thought. The menu describes them as “sweet potato casserole fries with candied pecans, toasted marshmallow cream, and caramel whisky.”

These indulgent fries were the star of the entire flight. The marshmallow topping melted immediately, coating the fries with an extra layer of sweetness.

And I thoroughly enjoyed the candied pecans. When I finished my fries, I grabbed a fork and scraped the rest of the nuts from the bottom of the container. Yes, they were that yummy.

Pickle Fries

Pickle fries were added to this year’s menu and are so tasty. First, I had to wait in line for what felt like forever to try these things. But after I ordered, I quickly received my fries while many others waited to the side for fry flights.

Soon after, I found a table to try the fries. They were covered in sauce, and I didn’t expect to enjoy them. But I was wrong. They were piping hot and had an unexpectedly delicious buttery, cheesy taste.

Oh, and by the way, these are deep-fried pickles with ranch. Obviously, the menu calls them pickle fries, but it never occurred to me that they were actually pickles until I bit into one.

If you enjoy pickles, try these out. I haven’t had many deep-fried pickles over the years, but these were by far the best of any I’ve ever tried.

Unfortunately, I haven’t tried the Yuca fries, which are a separate order and a plant-based item. However, if they’re anything like the Yuca fries over at Nomad Lounge, they will surely be a home run.

You might also enjoy these individual food booth reviews: