It seems they will deep-fry anything in Texas
You read that right. The State Fair of Texas, is now underway, with some unusual entries. We originally linked to WFAA.com, but it has mysteriously vanished from the web). Here is an excerpt:
“Fried butter is among eight dishes contending for Monday’s fifth annual Big Tex Choice Awards, which showcases the top new foods at this year’s fair. Fried butter will duke it out with other fine fried foods, including the fried sweet potato, fried peach and fried pork loin.”
“…Scoops of pure butter the size of golf balls are frozen and covered with dough and dropped into the deep fryer. Bite into a ball and melted butter pours out.
The understatement of the year…
“This is no health food, but Gonzales says it tastes rich – and good.”
“There’s nothing better than to have a piece of warm bread with melted butter all over it,” Gonzales said. “Who’s not going to want that?”
Some of the other entries include deep-fried Fruit Loops, Deep-fried Jello(!), Twisted Yam on a Stick, Fernie’s Deep Fried Peaches & Cream and Fried Peanut Butter Cup Macaroon.
This could spawn a whole new genre. I nominate: Twice Cooked Oleo. But i am sure there are many other variants that will be equally exciting to the tasteless buds.
We had a chive and lobster butter that was deep fried on the menu at the old Genoa about 2 years ago. It was a garnish for a Lobster Veloute and it was divine. A little caviar and hard boiled egg were in the butter as well. Mmmm!!
OMG, my arteries just seized up reading that. I think I’ll stick with something a little lighter… perhaps a bit of foie gras. :-)
why mess around, just go straight for the “fryer grease mimosa” and call it a day. If deep-fried butter speaks to you, well, hopefully it has its logical effect on your health before you get a chance to pass your genes onto the next generation of mouth-breathers.
Wylie Dufresne at wd~50 fries small cubes of hollandaise (coated with english muffin crumbs) as part of his Eggs Benedict. It’s damn good. He also used to do fried mayonnaise as a sauce/garnish on a tongue dish.
Loren Skogland says
Sure it’s not something that you see every day but there is a recipe for fried butter in my 1961 issue Larousse Gastronomique. I do like the idea of caviar and lobster in it though.
Food Dude says
Interesting. It seems to have been eliminated from my later edition.
Your heart would be stilled forever if you ate many of those!
Loren Skogland says
I found the fried butter in the Larousse quite some time ago and use it for silly conversation across the counter when I talk to customers about old french cooking. Never have tried it though. It suggests the recipe as a sauce for fish.
Is it fair to say that many American foods resemble recreational drugs more than food? What would you call a Dorito?
The only over-the-top part is that they’re golf ball sized. I think marble sized would be fantastic.