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Yes, There is Such a Thing as Deep-Fried Butter

Sep 8, 2010 10:00 AM

There are endless deep-fried recipes for disaster (re: heart attack), but this one takes the cake. Abel Gonzales Jr., the inventor of fried Coke and fried cookie dough, presents deep-fried butter, which tastes like a "a mix between a biscuit or a croissant that is just stuffed to the gills with butter on the inside." Gonzales' creation took top prize at last year's Texas State Fair.

Fried dough balls dusted with powdered sugar in a festive red and white basket, with butter sticks in the background.

Via the Today Show:

"To make fried butter, the butter itself needs to have an outer coating, or shell, if you will — something that can withstand the bubbling cauldron of the deep fryer.

'I mean, butter by itself does not taste good,' Gonzales said. 'Nobody just grabs a stick of butter and eats it. That would be gross.'

So here's what Gonzales does: He takes 100 percent pure butter, whips it until it is light and fluffy, freezes it, then surrounds it with dough. The butter-laden dough balls are then dropped into the deep fryer.

Fried dough balls dusted with powdered sugar in a red and white patterned basket.

For purists who just want the unadulterated taste of butter, Gonzales serves up plain-butter versions of his creation. For others who want a little more pizzazz, he offers three additional versions with flavored butters: garlic, grape or cherry.

'When you taste it, it really does taste like a hot roll with butter,' said Sue Gooding, spokeswoman for the State Fair of Texas. 'It tastes great.'"

How can you go wrong with a hot roll with butter? Yum.

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