Deep Frying With Butter: Is It Safe?

Deep-fried butter is a snack food made by coating butter in batter or breading and then deep-frying it. It is often served at fairs in the US and has been described as tasting like the most buttery bread you've ever had. However, it has also been referred to as a coronary on a plate by critics. While it is possible to deep-fry butter, it is important to note that regular butter will burn at high temperatures. To prevent this, clarified butter or ghee, which have higher smoke points, can be used.

Deep-fried butter is a snack food

Deep-fried butter was invented by Abel Gonzales Jr. (also known as "Fried Jesus") of Dallas, Texas, who served it at the 2009 State Fair of Texas. Gonzales Jr.'s creation was prepared using frozen, battered butter and was awarded the "Most Creative Food Prize".

A version of deep-fried butter on a stick debuted at the Iowa State Fair in 2011, invented by entrepreneur and concessionaire Larry Fyfe. This concoction was made using frozen butter, dipped in a honey- and cinnamon-flavoured batter, deep-fried, and then topped with a confectioner's sugar glaze.

Deep-fried butter has also been served at the State Fair of Virginia, the Musikfest music festival in Bethlehem, Pennsylvania, and the Canadian National Exhibition in Toronto, Canada. In 2011, a pub in Edinburgh, Scotland, served a dessert dish called "Braveheart Butter Bombs", which consisted of deep-fried butter served with Irn-Bru and coulis-infused ice cream.

The flavour of deep-fried butter has been compared to French toast, and described as tasting like "the most buttery bread you've ever had". However, some critics in Edinburgh have referred to it as a "coronary on a plate". Celebrity chef Paula Deen has also published a recipe for fried butter balls, which are made using a blend of cream cheese and butter, frozen, coated, frozen again, and then deep-fried.

Deep-frying in butter can add a rich, indulgent flavour to foods such as chicken tenders and onion rings. When deep-frying in butter, it is important to select the right type. Unsalted butter is ideal as it allows control over the salt content of the dish. Additionally, using butter with a high smoke point, such as clarified butter or ghee, can prevent it from burning at high temperatures. A deep-fry thermometer can help monitor the heat of the butter accurately, ensuring a crispy exterior and even cooking.

Choose the right type of butter

Butter can be used for deep frying, but it is important to select the right type of butter to prevent it from burning. Here are some tips to choose the right type of butter for deep frying:

Choose Unsalted Butter

Unsalted butter is ideal for deep frying as it allows you to control the salt content of your dish. Salted butter might make your food too salty, especially if you are also using a batter or seasoning that contains salt.

Opt for Clarified Butter or Ghee

Clarified butter or ghee has a higher smoke point than regular butter, which means it can withstand higher temperatures without burning. This is important because deep frying requires a temperature range of 350°F to 375°F (121-163°C). Using regular butter at these temperatures will likely cause it to burn, affecting the taste and safety of your food.

Consider the Quantity

Deep frying requires a significant amount of butter, especially if you are using it as your primary frying medium. Clarified butter or ghee can be more expensive than regular butter, so consider the quantity you will need before choosing this option. Alternatively, you can clarify butter yourself by cooking it at a low heat until the water evaporates and the milk solids separate, but this can be a time-consuming process.

Check the Ingredients

If you are using a recipe that calls for deep frying butter, make sure to check the ingredients list carefully. Some recipes may use a blend of butter and other fats or oils to achieve the desired results without burning. For example, celebrity chef Paula Deen's fried butter balls recipe uses a blend of cream cheese and butter.

Prepare the Butter Properly

Before deep frying with butter, it is crucial to prepare it properly. This includes ensuring the butter is fully melted and at the correct temperature before adding your food. Use a deep-fry thermometer to monitor the temperature, which should be between 350°F and 375°F for optimal frying. Additionally, make sure your food is dry before adding it to the hot butter to prevent splattering and help the coating adhere.

Use the proper equipment

To deep fry in butter, you need to use the proper equipment. A heavy-bottomed pot or deep fryer is essential for maintaining a consistent temperature. A deep-fry thermometer will also help you monitor the heat of the butter accurately. The optimal frying temperature is typically between 350°F and 375°F, but when deep-frying in butter, it’s important to maintain a temperature between 250-325°F (121-163°C) to prevent the butter from burning.

A slotted spoon or wire mesh skimmer will allow you to safely remove the fried items from the butter. Before adding your food to the butter, preheat it to the correct temperature using a deep-fry thermometer. After frying, allow the butter to cool completely before straining it to remove any food particles.

Deep frying in butter requires more butter than other oils, as you need to fully submerge the food. Butter also has a lower smoke point than other oils, so it requires careful attention to prevent burning. Using clarified butter or ghee for deep frying is better as they have a higher smoke point and are less likely to burn.

Prepare the food for frying

Preparing the food for frying is an essential step in achieving the perfect texture and taste. Here are some detailed instructions to guide you through the process:

Dry the Food

Before coating your food with batter or flour, ensure that it is completely dry. Blot any excess moisture with paper towels. This step is crucial as it prevents the hot butter from splattering and helps the coating adhere better to the food. Removing moisture will also help maintain a steady oil temperature and avoid messy and potentially dangerous situations.

Coat the Food

Coating your food in a batter or flour mixture will enhance its flavour and texture. You can use a simple flour dredge, a breading technique, or a beer batter. For a flour dredge, dip the food in a wash made from beaten eggs, then roll it in flour, cornstarch, or a combination of both. For breading, coat the food with flour or cornstarch, dip it in an egg wash, and finally, coat it with breadcrumbs. Beer batter is a great option for a lighter, crispier texture. It is made with flour, milk or buttermilk, beer, egg, and sometimes a leavener.

Season the Food

Add seasonings to your flour or breading mixture to enhance the flavour of your fried food. You can use seasoned salt, garlic or onion powder, black or cayenne pepper, paprika, or oregano. Don't be afraid to experiment with different seasonings to find your perfect combination.

Prepare a Cooling Rack or Paper Towels

After frying, your food will need to be placed on a cooling surface to drain excess butter and reach a safe temperature for consumption. You can use a cooling rack specifically designed for fried foods or line a large serving dish with paper towels. Absorbing the excess butter will help reduce the greasiness of your food.

Clean up properly after deep frying

Deep frying adds a unique flavour and texture to food, but it is important to clean up properly after use to prevent rancid oil or appliance malfunction. Here is a step-by-step guide to cleaning up after deep frying:

Step 1: Allow the oil to cool

Before you begin cleaning, it is important to let the oil cool down completely. This is a necessary safety precaution, as hot oil can cause burns. Leave the oil to cool in the deep fryer or pot, and make sure it is unplugged from the power source.

Step 2: Prepare your supplies

You will need a few supplies to effectively clean your deep fryer or pot. Gather the following items:

• A non-stick pan scraper or plastic putty knife
• A sponge
• A container for the frying oil
• Paper towels or cloth towels
• Baking soda (optional)
• Vinegar (optional)
• Dish soap

Step 3: Strain the oil

Once the oil has cooled, it's time to strain it and remove any food particles or debris. Use a strainer or sieve to separate the oil from the solids, and discard any remaining bits of food. If the oil is cloudy, has a rancid smell, is very dark, or has foam on top, it is best to dispose of it safely. Otherwise, you can consider saving it for reuse.

Step 4: Clean the wire basket or pot

If you are using a deep fryer with a wire basket, remove it and soak it in warm, soapy water. Adding a few tablespoons of vinegar can help break down grease and remove any stubborn residue. For a pot, use a brush and scraper to remove any built-up grease or food particles. You can also use paper towels to soak up excess oil before wiping away the debris.

Step 5: Boil water in the deep fryer

Fill the deep fryer with water up to the maximum oil line and add a few drops of dish soap. Turn on the deep fryer and allow the water to come to a boil. The heat will help loosen any remaining grease and food particles. Let the water boil for several minutes, then unplug the unit and allow the water to cool.

Step 6: Wipe down the deep fryer

After the water has cooled, drain it through a strainer to catch any remaining food or oil chunks. Use a sponge or cloth to wipe down the interior of the deep fryer, ensuring that all surfaces are clean. If necessary, dip the sponge or a soft-bristled brush in warm, soapy water to scrub away any remaining oil. For stubborn areas, apply a paste made from baking soda and water and scrub again.

Step 7: Rinse and dry the deep fryer

Once you have thoroughly cleaned the deep fryer, rinse it with clean water and wipe it dry with paper towels or cloth towels. Reinsert the wire basket or pot into the appliance, ensuring that it is completely dry before storing it away.

Additional Tips:

• It is recommended to clean your deep fryer after each use, especially if you use it frequently.
• Keep track of how many times you reuse the oil and change it regularly.
• Always make sure your food is dry before placing it in the fryer, as residual water can cause the oil to splatter.
• Place a box of baking soda nearby when deep frying to extinguish a fire in case of an emergency.

Frequently asked questions