Fried Butter
intro
Crispy, golden deep-fried butter is a beloved indulgent American state fair treat, with a melty, rich butter center wrapped in a spiced crispy panko coating.
Ingredients
Steps
Prep frozen butter cubes
Cut the 226g block of cold unsalted butter into uniform 2.5cm (1-inch) cubes, arrange in a single layer on a parchment-lined baking sheet, and freeze for 1 full hour until completely solid with no soft spots remaining.
Mix spiced batter
In a medium mixing bowl, whisk together 120g all-purpose flour, 25g granulated sugar, 4g baking powder, 1.5g ground cinnamon, and 1g fine salt. Stir in 120ml whole milk, 1 beaten large egg, and 5ml vanilla extract, whisking until completely smooth with no dry lumps, then let the batter rest 10 minutes at room temperature.
Assemble breading station
Remove the fully frozen butter cubes from the freezer. Place the rested batter in one shallow dish, and 150g panko breadcrumbs in a second shallow dish. Line a separate plate with parchment paper to hold breaded cubes before their second freeze.
Bread frozen butter cubes
Working one cube at a time to prevent thawing, dip a frozen butter cube fully into batter to coat completely, let excess batter drip off for 3 seconds, then press firmly into panko breadcrumbs to cover every surface. Place breaded cubes back on the parchment-lined plate, and return to the freezer for 30 minutes to set the coating.
Heat frying oil
Pour 1L of vegetable oil into a deep, heavy-bottomed pot or countertop deep fryer, and heat over medium-high heat until the oil reaches a steady 180°C (350°F), measured with a clip-on candy thermometer, which takes approximately 8-10 minutes of heating.
Fry butter in batches
Carefully lower 3-4 breaded frozen butter cubes into the hot oil at a time to avoid overcrowding the pot, which drops oil temperature. Fry for exactly 60-75 seconds, turning each bite once halfway through cooking with a slotted metal spoon, until the outer coating is deep golden and crispy.
Drain and serve warm
Transfer fried butter bites to a wire rack set over a paper-towel lined baking sheet to drain excess oil for 1 minute. Dust lightly with 10g optional powdered sugar if desired, and serve immediately while the butter center is fully melted and gooey.
Tips
2.Stick to the 60-75 second frying time at 180°C (350°F): longer frying causes butter to leak out, while shorter frying leaves a raw, doughy coating.
3.Serve immediately after draining: the crispy coating turns soggy and the melted butter center solidifies if bites sit for more than 5 minutes after cooking.
OMG I’ve been chasing that perfect state fair deep-fried butter taste for YEARS and this recipe nailed it!!! The crust stays so crispy even 10 minutes after frying, no soggy grease bombs at all. Made a batch for our college football watch party and every single piece was gone in 15 minutes. 10/10 will make again for next month’s block party!
SO good!!! I was worried this would be way too rich but the portion size per butter cube is perfect, so you get that crispy, melt-in-your-mouth butter hit without feeling gross after. My 8 year old asked if we can make these every Friday for movie night from now on lmao
Wait, hold on—this says cook time is 2 hours 10 minutes? I thought deep frying stuff was fast? What takes so long? Genuinely asking before I grocery shop for ingredients this week
Total game changer! I brought these to our church potluck last Sunday and people were lining up to ask for the recipe before they even took a second bite. Pro tip: add a tiny pinch of cinnamon to the breading for that extra little warm flavor that makes people go ‘what is that??’
Okay I know this is literally the opposite of vegan but I made this for my partner’s birthday (he’s a total butter fiend) and he said it was the best thing I’ve ever made for him. Even I snuck a bite and… no regrets. Worth every calorie.
Ugh my first batch came out super soggy? I think I didn’t get my oil hot enough? I was nervous about burning the breading so I turned it down too low, I guess. Flavor was still great though, just not crispy like the photos.
Y’all, I fried these up in my outdoor fryer for our Fourth of July cookout and they were a bigger hit than the brisket. Let that sink in. My brother in law ate 6 of them before the burgers were even done. Chefs kiss.
Wait, can you prep these ahead of time? Like, bread the butter cubes and freeze them for a few days before frying? I’m hosting a big birthday party next weekend and want to get as much prep done ahead as possible.
Made these in my tiny dorm room deep fryer (don’t tell RA) and my whole floor showed up when they smelled them. 10/10, easy enough even for a sleep-deprived college student who burns toast half the time. No fancy skills needed at all!
Wait has anyone tried dipping these in chocolate? I’m a total chocoholic and feel like melted milk chocolate would go so hard with the crispy salty butter crust.
Quick question—can I swap the regular all purpose flour and breadcrumbs for gluten free versions? My celiac best friend is coming to my game night and I want her to be able to enjoy these too!
Wait, I know the recipe says deep fried, but has anyone tried making these in an air fryer? I’m trying to cut down a little on oil but still craving that fried butter vibe. Would it work?
I remember eating deep fried butter at the Iowa State Fair back in 2010 and thought nothing could top that. This recipe is better. The crust is seasoned perfectly, not bland like some fair versions, and the butter melts just right without oozing out. Fantastic job on the recipe.
If you’re a heat lover like me, add a 1/4 tsp of cayenne to the breading and dip in spicy ranch. I made this for my partner and I last night and we were both blown away, the sweet butter and spicy kick is chef’s kiss.
My kids went absolutely nuts for these! I was worried they’d be too rich for my 6 year old but she ate two and asked for more. We had them after our weekly pizza night as a special treat, and now they’re requested for every family gathering. So easy to make too, which is a win for this busy mom!
Full transparency: I burned the first two batches because I got distracted scrolling TikTok while waiting for the oil to heat up. Third batch was perfect though, and even the slightly burnt ones were still pretty tasty lmao. Don’t walk away from the fryer, folks!
Tested this recipe out as a limited time special on my food truck last weekend and sold out in 2 hours. People were leaving reviews on our page asking when we’d bring them back. Absolute home run of a recipe, super easy to scale up for crowds too.
Was skeptical at first because I thought deep fried butter would just be a greasy, gross gimmick, but wow. This is actually insane. The crispy, salty crust with that warm melted butter inside? I served it with maple syrup for brunch and my guests thought I was a professional chef. 10/10, don’t knock it till you try it.
Love that this uses super basic pantry ingredients! I didn’t have to run to any fancy specialty store to make this, just grabbed butter, flour, eggs, breadcrumbs and oil from my regular grocery run. Total win for anyone on a budget who still wants a fun treat.
Entered these in my local county fair cook-off last weekend and won first place in the novelty dessert category! I followed the recipe exactly, no tweaks needed, and the judges raved about how crispy the crust was and how the butter didn’t leak out. Can’t beat that!