If you’ve ever wondered, how do you deep fry butter? – you’re in for a treat. Deep fried butter is a unique indulgence that combines the rich, creamy goodness of butter with a crispy, golden-brown exterior. It’s a popular fair and festival snack that’s surprisingly simple to make at home with the right technique. Let’s dive into how you can create this decadent delight yourself!
What Is Deep Fried Butter?
Deep fried butter is essentially chunks or cubes of butter that are coated in a batter or breading and then quickly fried at a high temperature. The result is a crispy shell that holds a molten, buttery center – a perfect contrast of textures and flavors. It’s a rich snack that’s often dusted with cinnamon sugar or powdered sugar for an extra touch of sweetness.
Ingredients You’ll Need
– Unsalted butter (softened)
– All-purpose flour
– Eggs
– Breadcrumbs (or a batter mix)
– Granulated sugar (optional for sweetness)
– Ground cinnamon (optional)
– Salt
– Vegetable oil (for frying)
Step-by-Step Guide to Deep Fry Butter
1. Prepare the Butter
Start by softening the butter to room temperature, then cut it into small cubes about 1 inch in size. To prevent the butter from melting too quickly during frying, you’ll want to freeze these cubes for several hours or overnight. This step is crucial to keep the butter intact inside the crispy coating.
2. Make the Coating
You can choose between a breadcrumb coating or a batter. A classic approach is to coat the butter cubes first in flour mixed with a little sugar, salt, and cinnamon if you like a sweet touch. Then dip them into beaten eggs, and finally roll them in breadcrumbs to create a firm shell.
Alternatively, you can prepare a batter using flour, baking powder, eggs, and buttermilk, which gives a lighter, puffier crust.
3. Freeze Again
After coating, place the butter cubes back in the freezer to firm up. This double freezing ensures the butter stays solid long enough to get that perfect fry without leaking out.
4. Heat the Oil
Heat vegetable oil in a deep fryer or a heavy pot to around 350°F (175-180°C). Use a thermometer to maintain this temperature, as frying at too low a heat will make the coating greasy and soggy, while too high a heat risks burning the outside before the butter melts inside.
5. Fry the Butter
Carefully drop the frozen, coated butter cubes into the hot oil. Fry them for about 2-3 minutes, turning as needed, until they are golden brown and crispy. Because the butter inside melts quickly, it’s important to work in small batches and remove them promptly once done.
6. Drain and Serve
Use a slotted spoon to remove the fried butter and place it on paper towels to drain excess oil. Serve immediately while warm. For a sweet treat, dust with powdered sugar or cinnamon sugar. For a savory twist, sprinkle with a pinch of salt or your favorite seasoning.
Tips for Perfect Deep Fried Butter
– Keep it cold: The key to success is keeping the butter frozen until the moment it hits the oil.
– Use clarified butter or vegetable oil for frying: Regular butter has a low smoke point and can burn easily, so use oils with higher smoke points or clarified butter (ghee) if you want buttery flavor in the oil.
– Don’t overcrowd the fryer: Fry in small batches to maintain oil temperature.
– Serve immediately: Deep fried butter is best enjoyed fresh and hot for that gooey center and crispy shell.
Fun Variations to Try
– Deep Fried Butter on a Stick: Skewer the butter cubes before coating and frying for a fun, portable snack.
– Sweet or Savory: Experiment with adding spices like cinnamon or cayenne to the coating for different flavor profiles.
– Dipping Sauces: Pair with honey, chocolate sauce, or spicy mustard for an extra layer of taste.
Deep fried butter is a rich, over-the-top treat that’s perfect for special occasions or when you want to impress with something truly unique. With a little preparation and care, you can master this indulgent snack right in your own kitchen.
Enjoy your crispy, melty, buttery creation!
Deep frying butter involves coating frozen butter cubes in batter or breadcrumbs and frying them quickly in hot oil to achieve a crispy exterior and a molten center. The key is to keep the butter frozen before frying and to maintain the oil temperature around 350°F for best results.