Through August, I’m sharing recipes for foods found at county and state fairs. I’ve always been curious about Fried Butter. How do you put a solid fat product into a pool of a scalding hot melted fat without the butter melting. Also, everyone I’ve talked to says it’s delicious. Have you ever eaten a large chunk of butter or margarine by itself? It’s terrible.
Never the less. I went to the number one authority on butter to get a recipe; Paula Deen. Her recipe calls for 2 sticks of butter, cream cheese, an egg, flour, breadcrumbs, and peanut oil. FYI- A lot of fried recipes use peanut oil, but it’s super expensive. Substitute vegetable or canola if you’d like. You basically mix the cheese and butter together. Scoop it out into balls. Freeze them. Coat in the flour, egg, and crumbs. Then drop in the hot oil. Maybe you should duck at this point because I can only imagine the splash back when you drop something frozen in hot oil. CLICK HERE to go to Paul’s site for the full recipe.
Here’s an alternate recipe video that uses cinnamon and brown sugar.