Deep Fried Butter
intro
Golden, ultra-crispy fried bites with a molten, rich buttery center, a classic over-the-top American state fair treat perfect for casual sharing.
Ingredients
Steps
Freeze butter cubes
Cut the 226g block of unsalted butter into uniform 2.5cm (1-inch) cubes, arrange in a single layer on a parchment-lined baking sheet, and freeze for 2 full hours until completely rock-hard. Partially frozen butter will leak out of the coating during frying, so do not shorten this freeze time.
Set up breading stations
Arrange three shallow bowls in a line on your counter: In the first bowl, mix 120g all-purpose flour with ½ teaspoon fine sea salt, ½ teaspoon smoked paprika, and 1 teaspoon garlic powder until evenly combined. In the second bowl, whisk 2 beaten large eggs and 120ml buttermilk until completely smooth. In the third bowl, stir together 180g finely crushed panko breadcrumbs, 2 tablespoons powdered sugar, and the remaining ½ teaspoon fine sea salt.
Coat frozen butter
Working with 2-3 butter cubes at a time (keep the rest in the freezer to stay hard), dredge each cube fully in the seasoned flour, shaking off all excess. Dip the floured cube completely in the egg-buttermilk wash, then press firmly into the panko mixture to cover every side. For a leak-proof seal, dip the coated cube back into the egg wash and panko a second time for a double layer of breading. Set coated cubes back on the parchment tray, then freeze for 30 additional minutes to set the breading firmly.
Heat frying oil
Pour 1 liter of neutral vegetable oil into a deep, heavy-bottomed stock pot or countertop deep fryer. Heat over medium-high heat until the oil reaches a steady 180°C (350°F), measured with a clip-on candy or deep-fry thermometer. Adjust stovetop heat as needed to hold this exact temperature through the entire frying process.
Fry butter batches
Carefully lower 3-4 coated butter bites into the hot oil at a time; do not overcrowd the pot, as this drops oil temperature too quickly. Fry each batch for exactly 45-60 seconds, until the outer breading turns a deep, even golden brown and is crisp to the touch. Use a slotted metal spoon to lift bites from the oil, transferring them to a wire rack set over paper towels to drain excess oil for 1 minute.
Serve immediately
Arrange drained warm fried butter bites on a small serving platter, adding an optional light dusting of extra powdered sugar or pinch of flaky sea salt to taste. Serve within 5 minutes of frying, while the butter center is fully molten and the outer crust remains shatteringly crisp.
Tips
2.Stick strictly to the 45-60 second fry time at 180°C (350°F): longer frying will cause the butter inside to fully melt and leak out, while shorter frying will leave the breading pale and undercooked.
3.Do not place fried butter bites directly on a thick stack of paper towels to drain for longer than 1 minute, as trapped steam will make the crispy crust turn soggy quickly; a wire rack over paper towels allows air flow to keep crust crisp.
OMG y’all, I made this for our neighborhood block party potluck last weekend and people were lining up for seconds! I was so nervous frying butter would be a greasy, oozing mess, but the crispy coating stayed perfectly crunchy even after sitting out for 20 minutes. Total game changer for making state fair food at home! My kids loved them so much they begged me to make a double batch for their joint birthday party next month.
Made this for my dorm movie night with the guys and everyone lost their minds. Only issue was I didn't freeze the butter long enough first so a couple pieces leaked out in the fryer, but even the wonky ones were SO good. Dusted them with powdered sugar and served with a side of caramel dip, 10/10 would make again even if my RA yelled about the fryer smell in the hallway.
I was skeptical about deep fried butter at first, but this recipe totally won me over. The seasoning in the breading is perfect—just a hint of cinnamon and salt that cuts the richness of the butter so it doesn’t feel too heavy. I brought a batch on our last camping trip (pre-froze the pieces and fried them up on our camp stove) and it was the best post-hike treat ever.
Help! I tried making this last night and half the butter oozed right out of the breading while frying, leaving me with empty crispy shells and a huge grease mess. What did I do wrong? I followed the cook time but maybe I cut the butter pieces too big?
Served these at our church potluck yesterday and I lost count of how many people asked for the recipe! I did a little twist and added a pinch of cayenne to the breading for a tiny kick, paired with honey for dipping. Chef's kiss.
I remember getting deep fried butter at the state fair when I was a kid and I've been chasing that taste for years! This recipe is spot on, exactly how I remember it—crispy outside, warm, melted butter inside, not greasy at all. My grandkids thought I was crazy when I said I was frying butter, but they ate half the batch before dinner even started.
Tried this for my son's sleepover and let me tell you, a bunch of 12 year old boys will lose their entire minds over deep fried butter. Zero leftovers, not a single crumb left. Only heads up: don't skip the parchment paper when freezing the butter cubes, I had half of them stuck to the plate the first time.
Wait, 3 hours total cook time? Is that mostly freezing the butter? I want to make these for my friend's birthday party tomorrow but I'm short on prep time, can I get away with freezing the butter for 45 minutes instead of 2 hours?
Made these last night for our family dinner dessert and wow, even my super picky husband who hates 'fair gimmick food' was raving about them! I rolled them in cinnamon sugar right after taking them out of the fryer and served them with warm chocolate ganache for dipping. 10/10, will be making these for every holiday gathering from now on.
Can I make these in an air fryer instead of deep frying? I don't have a countertop deep fryer and I'm nervous about heating up a big pot of oil on my stove (I've had a small oil fire before so I'm pretty cautious).
I made these for our college football tailgate last weekend and they were the most popular item on the table, even beating out my famous smoked brisket! I did a savory version with garlic powder and parmesan in the breading, served with marinara for dipping, and people were going back for thirds. Who knew fried butter could work as a savory snack?