Butter me up
I won’t be eating deep fried butter anytime soon… not if I want to win the little competition I’m having with Robyn.
But it is real. Here’s how the guy who makes it does it…
“So here’s what Gonzales does: He takes 100 percent pure butter, whips it until it is light and fluffy, freezes it, then surrounds it with dough. The butter-laden dough balls are then dropped into the deep fryer.For purists who just want the unadulterated 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.”