Deep-Fried Butter

Ummm, butter.

From Abel Gonzales, Jr., inventor of fried Coke and fried cookie dough, comes this tasty confection (above), to be unveiled to the public at the Texas State Fair in Dallas later this month.

Excerpts from Laura T. Coffey's September 3, 2009 MSNBC story follow.

•••••••••••••••••••••••••

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.

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.”

“It’s like a mix between a biscuit or a croissant that is just stuffed to the gills with butter on the inside,” Gonzales said. “I think that’s the best way to describe it.”

An order of fried butter will get you three or four pieces of piping-hot dough in a little cardboard boat.

“Any more than that and I think it would be a little bit too much,” Gonzales said. “A little bit too rich.”

•••••••••••••••••••••••••

You will note that Ms. Gooding stated, "It tastes great."

Think it might be time to bring back that old Miller Lite campaign?

[via Weird Universe]