
How To Make Deep-Fried Butter
Deep-fried butter made with butter dipped into cinnamon-sugar mixture and batter before cooked until golden brown and puffed. An overloaded butter treat.
Serves:
Ingredients
- ½cuplight brown sugar
- 1½tspground cinnamon
- 1½cupscold butter,cut into tablespoon-sized pieces
- 1½cupsall-purpose flour,divide or more as needed
- 2tspground cinnamon
- 1tspbaking powder
- ¼tspsalt
- 1cupbuttermilk
- 2eggs
- 2tbspwhite sugar
- 4cupsvegetable oil,or as needed
- toothpicks
- ¼cupconfectioners’ sugar,or as needed
Instructions
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Whisk brown sugar and 1½ teaspoons of cinnamon together in a shallow bowl. Dip each piece of butter into a cinnamon-sugar mixture to coat completely.
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Place butter pieces in a single layer on a parchment paper-lined baking sheet. Freeze until hard for 8 hours to overnight.
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Stir 1 cup flour, 2 teaspoons of cinnamon, baking powder, and salt together in a bowl. Beat buttermilk, eggs, and white sugar together in another bowl; add flour mixture to buttermilk mixture and beat until smooth.
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Gradually stir remaining flour into buttermilk mixture until the desired batter consistency is reached.
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Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
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Poke a toothpick into the center of each frozen piece of butter. Dip butter into the batter to coat completely.
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Working in batches, carefully drop coated butter pieces into hot oil and cook, turning occasionally until golden brown and puffed for about 2 minutes.
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Transfer fried butter to a paper-towel-lined plate and dust with confectioners’ sugar.
Nutrition
- Calories:Â 981.61kcal
- Fat:Â 98.71g
- Saturated Fat:Â 19.80g
- Trans Fat:Â 1.51g
- Monounsaturated Fat:Â 60.05g
- Polyunsaturated Fat:Â 13.84g
- Carbohydrates:Â 24.18g
- Fiber:Â 0.83g
- Sugar:Â 11.47g
- Protein:Â 3.47g
- Cholesterol:Â 88.48mg
- Sodium:Â 132.94mg
- Calcium:Â 77.77mg
- Potassium:Â 75.67mg
- Iron:Â 1.02mg
- Vitamin A: 208.52µg
- Vitamin C:Â 0.23mg
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