A quirky scene inspired this playful and indulgent treat in Diary of a Wimpy Kid. It’s perfect for birthday parties, carnivals, or anytime you want to wow your guests with something unexpected. Frozen butter is coated in a sweet, spiced batter, deep-fried until golden, and served warm with a melty center. It’s outrageous — but delicious!
What Is Deep-Fried Butter?
Deep-fried butter gained popularity at American state fairs, particularly in Texas and Iowa, where over-the-top fried foods are a tradition. The butter is frozen, coated in batter, and fried until golden brown. The result? A warm, sweet, crispy treat that melts in your mouth.
Why You’ll Love This Recipe
Deep-fried butter on a stick might sound outrageous, but it’s the ultimate state fair–style dessert. Crispy on the outside, melty and buttery on the inside — it’s a novelty that actually tastes amazing. If you’ve ever wondered, “Can you really deep fry butter?” the answer is YES, and this recipe shows you exactly how to do it at home.
How to choose the best ingredients for Deep Fried Butter on a Stick
Butter: Use good-quality unsalted butter for the best flavor. Avoid hydrogenated vegetable fats — they won’t give you the same rich, creamy result.
Brown Cane Sugar: I like using brown cane sugar because of its deep, caramel-like taste. If you don’t have it on hand, you can substitute with regular white sugar or standard brown sugar.
Buttermilk: Traditional buttermilk adds tang and helps create a fluffy batter. If you don’t have any, you can easily replace it with plain yogurt or kefir. Just make sure whichever you use is at room temperature, so it blends smoothly into the batter.
Expert Tips for Success
- Keep butter frozen until frying — work in small batches.
- Maintain oil temperature — too low = greasy coating, too high = burnt crust.
- Serve immediately — fried butter tastes best hot and fresh.
How to serve
- Pair with a scoop of vanilla ice cream for an over-the-top dessert.
- Drizzle with caramel or chocolate sauce.
- Sprinkle with sugar and cinnamon; this addition, straight from churros, is a perfect match for this dessert.
- Serve at a birthday party or carnival-themed event for maximum fun.
Deep Fried Butter on a Stick
Ingredients
- 1/2 cup brown cane sugar
- 2 tsp ground cinnamon
- 2 stick unsalted butter 226g
- 1 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup buttermilk
- 2 eggs
- 1 tbsp white sugar
- 1 liter vegetable oil for frying
Instructions
- Cut the butter into small rectangles and roll each piece in a cinnamon-sugar coating. Place on a tray and freeze for at least 12 hours. This step is key — if the butter isn’t solid, it will melt too quickly in the oil.
- Whisk flour, baking powder, salt, and cinnamon in one bowl. In another, whisk eggs, buttermilk, and sugar. Combine the wet and dry ingredients until smooth. The batter should be thick but pourable.
- Fill a deep, heavy-bottomed pot with vegetable oil and heat to 375°F (190°C). Use a thermometer for best results.
- Insert skewers or toothpicks into the frozen butter sticks. Dip into the batter, coating fully, then gently place into hot oil. Fry for about 2 minutes until golden brown.
- Place fried butter on paper towels to remove excess oil. Dust with powdered sugar and enjoy right away while warm and crispy.Enjoy!
Nutrition
FAQ
Can you really deep fry butter?
Yes! By freezing it solid and coating it in batter, the butter stays intact long enough to fry to golden perfection.
What oil works best for deep frying?
Vegetable oil or canola oil is best because they have high smoke points.
How long does deep-fried butter last?
It’s best eaten immediately. Leftovers don’t keep well since the butter melts and the coating softens.
this is nasty, just like ….
run far away, have some raw veggies.
You don’t have to make this recipe, (let me point out the people you mention) everyone has their own preferences. If you want something with vegetables, I invite you to my other recipes, you will find a lot of vegetables there. My feverite are:
Grilled Vegetables Roasted Mozzarella
Roasted Vegetables Cream Soup
Stewed vegetables – vegetable letcho
Easy Corn Mango Salsa
Roasted Red Peppers
Mediterranean Chickpea Salad
Spring Strawberry Salad
French Style Leek Soup
Grilled Zucchini
Please try and I look forward to your feedback Connie