It seems lately that food creations are only limited by one’s own imagination and creativity. Consider this – Is there anyone out there that hasn’t either marveled or shuddered over accounts of deep-fried Twinkies? or Deep-fried Snickers? or Deep-fried bacon?
Well, brace yourself one more time, because a new deep-fried item has been created that’s so bold, so audacious, so brazen, that it’s bound to take your breath away. The invention is none other than…
That’s right. This artery-clogging, heart-stopping dish is among eight new deep-fried concoctions that were unveiled to the public at the State Fair of Texas in Dallas this past summer. Every year, fair concessionaires try to outdo themselves, as well as their competition, by dreaming up recipes that could send you racing to your cardiologist if they ever became regular staples of your diet. The friendly competition has become so intense that fair officials have dubbed the fairgrounds… the “Fried Food Capital of Texas.”
This year’s fried butter entry was the brainchild of 39-year-old Dallas resident Abel Gonzales Jr., winner of past state fair competitions for his Texas Fried Cookie Dough, Fried Peanut Butter, Jelly and Banana Sandwich and Fried Coke recipes.
You heard right ….. Fried Coke (see picture at right)
To make fried butter, the butter itself needs to have an outer coating, or shell, if you will — something that can withstand the bubbling cauldron of the deep fryer.
“I mean, butter by itself does not taste good,” Gonzales said. “Nobody just grabs a stick of butter and eats it. That would be gross.”
Now for purists who simply want the unaltered taste of butter, Gonzales serves up plain-butter versions of his creation. For others who want a little more pizzazz, he offers three additional versions with flavored butters… garlic, grape or cherry.
“When you taste it, it really does taste like a hot roll with butter,” said Sue Gooding, spokeswoman for the State Fair of Texas. “It tastes great.”
“It’s like a mix between a biscuit or a croissant that is just stuffed to the gills with butter on the inside,” Gonzales said. “I think that’s the best way to describe it.”
If you place an order from Gonzales for fried butter at the fair you would get three or four pieces of piping-hot dough in a small cardboard boat. “Any more than that and I think it would be a little bit too much,” Gonzales said. “A little bit too rich.”
Other deep-fried creations that were showcased at this year’s Texas State Fair included:
- Green Goblins >> Cherry peppers stuffed with spicy shredded chicken and guacamole, battered, deep-fried and topped with queso.
- Twisted Yam on a Stick >> A spiral-cut sweet potato, fried on a skewer, then rolled in butter and dusted with cinnamon and sugar.
- Fernie’s Deep Fried Peaches & Cream >> Served with a side of vanilla buttercream icing for dipping.
- Texas Fried Pecan Pie >> A mini-pecan pie battered, deep fried and served with caramel sauce, whipping cream and chopped candied pecans.
- Country Fried Pork Chips >> Battered, thin-sliced pork loin deep fried and served with sides of ketchup or cream gravy.
- Sweet Jalapeno Corn Dog Shrimp >> Shrimp on a stick, coated with a sweet and spicy cornmeal batter, deep fried and served with a spicy glaze.
- Fried Peanut Butter Cup Macaroon >> A peanut butter cup wrapped inside a coconut macaroon, fried and then dusted with powdered sugar.
On Labor Day, all eight creations were judged in the categories of Best Taste and Most Creative. Gonzales bagged a trophy for Most Creative for deep-fried butter, and Christi Erpillo won the Best Taste award for her peaches-and-cream creation.
State Fair of Texas
Gonzales won the 2005 State Fair of Texas’ Best Taste competition for his fried peanut butter, jelly and banana sandwich. (For the record, Elvis pan-fried his legendary peanut butter and banana sandwiches; Gonzales deep-fried his.)
Now in it’s 5th year, the annual competition has prompted concessionaires to push limits and become ever more imaginative and daring with their entries. Previous competitions saw the debut of deep-fried lattés, fried banana splits and chicken-fried bacon.