Deep-fried butter

Deep-fried butteris asnack foodmade ofbuttercoated with abatterorbreadingand thendeep-fried.The dish has often been served atfairsin the US; among them, theState Fair of Texasin Dallas, Texas, the South Carolina State Fair, theIowa State Fairin Des Moines, Iowa,and County Fairs across Ohio.Roast butteris a similar dish, for which recipes exist dating to the 17th century.
Abel Gonzales Jr., also known as "Fried Jesus", of Dallas, Texas, invented deep-fried butter,serving it at the 2009State Fair of Texasin Dallas, Texas. Prepared using frozen, battered butter, it was awarded the "Most Creative food prize" at that time.
A version of deep-fried butter on a stick debuted at theIowa State Fair2011,which was prepared using frozen butter that is dipped in a honey- and cinnamon- flavored batter, deep-fried until browned, and then topped with a confectioner's sugarglaze.This concoction on a stick was invented by Larry Fyfe, an entrepreneur and concessionaire at the fair.Deep-fried butter has also been served on a stick at the State Fair of Texas.
In 2011 at theOrange County Fairin Costa Mesa, California, deep-fried butter was paired withchocolate-covered baconand dubbed the "coronary combo."ABC Newsmade a comparison regarding the pricing of thisfood pairing, stating, "the $10.50 price rivaled some health plans' co-payments for a visit to a cardiologist."This dish has also been served at other events and venues, such as theState Fair of Virginiaand theMusikfestmusic festival in Bethlehem, Pennsylvania.
The debut of deep-fried butter in 2010 at theCanadian National Exhibitionin Toronto, Canada may have led to a rise in attendance at the event.During the 18-day event in 2010, the concession stand purveying the dish sold 9,000 orders, which equated to 36,000 individual deep-fried butter balls using 800 pounds of butter.The dish was served in portions of four balls at the event, which totaled 315 calories.
In 2011 inEdinburgh, Scotland, a pub named The Fiddler's Elbow served a dessert dish named "Braveheart Butter Bombs" that consists of deep-fried butter served with ice cream infused withIrn-Bruandcoulis.Some critics in Edinburgh have referred to deep-fried butter as a "coronary on a plate", but chefs at the pub have stated that when consumed in moderation it "should be all right".The pub also planned on offering a variation using whisky in place of Irn-Bru.
Deep-fried butter's flavor was compared to that ofFrench toast, and described as tasting like "the most buttery bread you've ever had".
ABC News called it an "artery-clogging snack."Celebrity chefPaula Deenpublished a recipe for fried butter balls,which uses a blend of cream cheese and butter that is frozen, coated, frozen again, and then deep-fried.The cooking time in this recipe is short, for only ten to fifteen seconds, whereupon the product attains a "light golden" color.
Roast butter is a similar dish, for which recipes exist dating to the 17th century.The first known recipe for roast butter dates to 1615.Roast butter was documented in the cookbookThe Art of Cookery Made Plain and Easyin 1747.The recipe entailed soaking butter in salted water for a few hours, placing it on arotisserie("spit it"), covering it with breadcrumbs and nutmeg, and roasting it under a low fire while continuously covering it withegg yolksand additional bread crumbs.Oysters were recommended to accompany the dish.