These balls of hot seasoned garlic butter are awesome, the crispy shell gives way to a burst of intense creamy buttery flavour, these are a once a year treat and well worth the wait. I saw these on the food network program at the Texas State fair and though while I’m in the states I am going to have to make these, they went down really well and everyone loved them.
Ingredients
(Makes 16)
4 sticks butter softened
2 cloves garlic minced
1 tsp crushed red chillies
1 box fish fry coating
2 eggs beaten
1 cup seasoned flour
1 ltr peanut oil for frying
Mix the garlic, chillies into the butter, using two teaspoons, form the butter mix in to small one mouthful bite size balls, place on a tray and pop in the freezer for a hour. Set up your dredging station with three bowls, one with the eggs, one with the flour and one with the fry coating.
Take the butter balls from the freezer once frozen and roll in the flour, then the egg and lastly the fish fry coating, place the balls back on the tray and back in to the freezer. Once the coating has frozen the balls are ready to fry.
Heat your peanut oil to 350 F / 180 C and fry the balls for approx 30 seconds, as soon as you get a little spatter of butter breaking out of the crispy shell remove the balls and place on kitchen paper. Eat with caution as hot butter can burn.
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