Now coming to a State Fair near you, fried butter:
Well, brace yourself, because a new deep-fried item has been invented that’s so bold, so audacious, so brazen, it’s bound to take your breath away. The invention is none other than:
That’s right. This artery-clogging, heart-stopping dish is among eight new deep-fried concoctions that will be unveiled to the public at the State Fair of Texas in Dallas later this month. Each year, fair concessionaires try to outdo themselves by dreaming up recipes that could send you racing to your cardiologist if they became regular staples of your diet. The friendly competition has become so intense that fair officials have dubbed the fairgrounds the “Fried Food Capital of Texas.”
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.”
Yea, so is dropping into a vat of hot oil and then eating it.