Deep Fried Butter

Directions

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   Method for butter center:
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   1.
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   Cream butter, cream cheese and black pepper together with an electric mixer until smooth.
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   2.
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   Using a melon baller, form 1-inch balls of butter mixture and arrange them on a parchment-lined sheet pan.
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   3.
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   Freeze until solid, at least two hours.
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   Method for batter:
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   1.
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    In a large bowl, combine dry ingredients.
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    2.
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    Fold chilled club soda into dry mixture.
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    Note: Do not over mix; batter will be slightly lumpy and thick.
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    3.
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    Heat 3 1/2 cups peanut oil in a large frying pan over medium-high heat, to 350 F. 4.
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    Working with frozen butterballs, skewer frozen balls one at a time and dip in batter.
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    5.
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    Place battered butterball in hot oil and remove skewer, using a second skewer to dislodge.
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    6.
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    Fry for 30 to 45 seconds and turn with slotted spoon.
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    Allow battered butter to fry for an additional 30 to 45 seconds or until lightly browned.
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    7.
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    Remove fried butterballs from oil with slotted spoon and cool on a rack for at least 1 minute.
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    Note: To make the wait bearable, sing the Eyes of Texas.
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    8.
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    Skewer and eat, Texas State-Fair style.
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    9.
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    Careful: contents of fried butter will remain hot.