How to make your own deep-fried butter
Got to love the State Fair or Texas
The butter center must be made ahead and frozen to ensure perfect crispy outside with a creamy center.
Fried Butter
Butter center:
1/2 cup butter
1/4 cup powdered sugar
3 tablespoons cream cheese
3 tablespoons berry jam (flavor of choice)
Cream butter, sugar, cream cheese and jam together with an electric mixer until smooth. Using a melon baller, form 1-inch balls of butter mixture and arrange them on a parchment-lined sheet pan. Freeze until solid, at least two hours.
Batter:
1 cup flour
3 tablespoons powdered sugar
1 tablespoon cornstarch
1 cup chilled club soda (plus up to 1/4 cup additional if batter is too thick)
In a large bowl, combine dry ingredients. Fold chilled club soda into dry mixture. Do not overmix; batter will be slightly lumpy and thick.
Heat 3 1/2 cups peanut oil in a large frying pan over medium-high heat, to 350 F.
Working with frozen butter balls, skewer frozen balls one at a time and dip in batter. Place battered butter ball in hot oil and remove skewer, using a second skewer to dislodge. Fry for 30 to 45 seconds and turn with slotted spoon. Allow battered butter to fry for an additional 30 to 45 seconds or until lightly browned.
Remove fried butter balls from oil with slotted spoon and cool on a rack for at least 1 minute. (I know it will be hard to wait.) Skewer and eat, State-Fair style. Careful, contents of fried butter will remain hot.
Variations:
Garlic Fried Butter: Omit sugar and jam from butter center; add 1 tablespoon garlic powder. Omit sugar from batter.
Plain Fried Butter: Omit jam from butter center.
The butter center must be made ahead and frozen to ensure perfect crispy outside with a creamy center.
Fried Butter
Butter center:
1/2 cup butter
1/4 cup powdered sugar
3 tablespoons cream cheese
3 tablespoons berry jam (flavor of choice)
Cream butter, sugar, cream cheese and jam together with an electric mixer until smooth. Using a melon baller, form 1-inch balls of butter mixture and arrange them on a parchment-lined sheet pan. Freeze until solid, at least two hours.
Batter:
1 cup flour
3 tablespoons powdered sugar
1 tablespoon cornstarch
1 cup chilled club soda (plus up to 1/4 cup additional if batter is too thick)
In a large bowl, combine dry ingredients. Fold chilled club soda into dry mixture. Do not overmix; batter will be slightly lumpy and thick.
Heat 3 1/2 cups peanut oil in a large frying pan over medium-high heat, to 350 F.
Working with frozen butter balls, skewer frozen balls one at a time and dip in batter. Place battered butter ball in hot oil and remove skewer, using a second skewer to dislodge. Fry for 30 to 45 seconds and turn with slotted spoon. Allow battered butter to fry for an additional 30 to 45 seconds or until lightly browned.
Remove fried butter balls from oil with slotted spoon and cool on a rack for at least 1 minute. (I know it will be hard to wait.) Skewer and eat, State-Fair style. Careful, contents of fried butter will remain hot.
Variations:
Garlic Fried Butter: Omit sugar and jam from butter center; add 1 tablespoon garlic powder. Omit sugar from batter.
Plain Fried Butter: Omit jam from butter center.
Replies to This Discussion
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Permalink Reply by iAunt B~ Independent Geezer Geek on -
the only thing that would make it better is to wrap it in bacon!
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Permalink Reply by Mark Perez on -
that was last years fair
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Permalink Reply by Melicious~ FML on -
do people actually eat this?
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Permalink Reply by Melicious~ FML on
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ick.
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Permalink Reply by Mark Perez on
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just wait till next year. Don't know what is going to top fried butter but they will come up with something
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Permalink Reply by iAunt B~ Independent Geezer Geek on
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you can put powdered sugar on anything and it will taste good.
or wrap it in bacon.
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Permalink Reply by Summer~Left of Center on -
Bumping for the fried butter peeps
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