Deep Fried Butter Recipe

Butter: The star of the recipe, it needs to be cold and cut into cubes for easy handling.

Flour: Used to create the batter that coats the butter cubes.

Milk: Adds moisture to the batter, making it smooth and easy to work with.

Baking powder: Helps the batter puff up and become crispy when fried.

Salt: Enhances the flavor of the batter.

Oil: Necessary for deep frying, ensure you have enough to fully submerge the butter cubes.

When preparing the batter for deep frying, ensure that it is smooth and free of lumps. This will help the butter cubes to be evenly coated, resulting in a uniform golden brown crust. Additionally, make sure the oil is at the correct temperature of 375°F (190°C) before frying to achieve the perfect crispiness without absorbing too much oil.

• butter - Substitute with margarine: Margarine can mimic the texture and flavor of butter when deep-fried, though it may have a slightly different taste.

• flour - Substitute with cornstarch: Cornstarch can provide a similar crispy coating when fried, though it may result in a lighter texture.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and helps create a thicker batter for frying.

• baking powder - Substitute with baking soda: Baking soda can be used in place of baking powder if combined with an acidic ingredient like vinegar or lemon juice to activate it.

• salt - Substitute with sea salt: Sea salt can provide a similar level of seasoning with a slightly different mineral content.

• oil - Substitute with vegetable shortening: Vegetable shortening can be used for frying and provides a similar high smoke point, though it may impart a different flavor.

• Allow the deep fried butter to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Place the cooled deep fried butter on a baking sheet lined with parchment paper, ensuring they are not touching each other. This helps to maintain their shape and prevents them from sticking together.
• Flash freeze the deep fried butter by placing the baking sheet in the freezer for about 1-2 hours. This step ensures that each piece is individually frozen.
• Once the deep fried butter pieces are frozen solid, transfer them to an airtight container or a resealable freezer bag. Label the container with the date to keep track of freshness.
• Store the container or bag in the freezer. The deep fried butter can be stored for up to 1 month without significant loss of quality.
• To reheat, preheat your oven to 375°F (190°C). Place the frozen deep fried butter on a baking sheet lined with parchment paper.
• Bake for 5-7 minutes or until they are heated through and the coating is crispy. Avoid microwaving as it can make the coating soggy.
• Serve immediately after reheating for the best texture and flavor.

• Preheat your oven to 350°F (175°C). Arrange the leftover deep fried butter on a baking sheet lined with parchment paper. Bake for about 5-7 minutes until they are heated through and regain their crispy exterior.

• Use an air fryer set to 350°F (175°C). Place the deep fried butter in a single layer in the air fryer basket. Heat for 3-5 minutes, shaking the basket halfway through to ensure even reheating.

• For a quick fix, use a toaster oven. Set it to 350°F (175°C) and place the deep fried butter on the rack or a baking sheet. Heat for 5-7 minutes until they are warm and crispy.

• If you prefer the stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the deep fried butter in the skillet and cook for 2-3 minutes on each side until they are heated through and crispy.

• Avoid using the microwave as it can make the deep fried butter soggy. However, if you must, place them on a microwave-safe plate lined with a paper towel. Heat on high for 20-30 seconds, checking frequently to avoid overcooking.

• Deep fryer: A device to heat the oil to the required temperature for frying the butter cubes.

• Mixing bowl: Used to combine the flour, baking powder, salt, and milk into a smooth batter.

• Whisk: Essential for mixing the dry ingredients with the milk to create a smooth batter.

• Tongs: Necessary for safely placing the coated butter cubes into the hot oil and removing them once fried.

• Paper towels: Used to drain the excess oil from the fried butter cubes after they are removed from the deep fryer.

• Knife: Needed to cut the butter into cubes.

• Measuring cups: Used to measure out the flour, milk, and oil accurately.

• Thermometer: Useful for ensuring the oil reaches and maintains the correct frying temperature of 375°F (190°C).

Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the cooking process.

Use a deep fryer: A deep fryer heats oil quickly and maintains a consistent temperature, reducing cooking time.

Chill the butter: Ensure the butter is very cold before coating; this helps it hold its shape and fry faster.

Batch frying: Fry multiple butter cubes at once to save time, but avoid overcrowding the fryer.

Prepare draining station: Set up a paper towel-lined plate before you start frying to quickly transfer and drain the fried butter.