-
1
Method for butter center:
-
2
1.
-
3
Cream butter, cream cheese and black pepper together with an electric mixer until smooth.
-
4
2.
-
5
Using a melon baller, form 1-inch balls of butter mixture and arrange them on a parchment-lined sheet pan.
-
6
3.
-
7
Freeze until solid, at least two hours.
-
8
Method for batter:
-
9
1.
-
10
In a large bowl, combine dry ingredients.
-
11
2.
-
12
Fold chilled club soda into dry mixture.
-
13
Note: Do not over mix; batter will be slightly lumpy and thick.
-
14
3.
-
15
Heat 3 1/2 cups peanut oil in a large frying pan over medium-high heat, to 350 F. 4.
-
16
Working with frozen butterballs, skewer frozen balls one at a time and dip in batter.
-
17
5.
-
18
Place battered butterball in hot oil and remove skewer, using a second skewer to dislodge.
-
19
6.
-
20
Fry for 30 to 45 seconds and turn with slotted spoon.
-
21
Allow battered butter to fry for an additional 30 to 45 seconds or until lightly browned.
-
22
7.
-
23
Remove fried butterballs from oil with slotted spoon and cool on a rack for at least 1 minute.
-
24
Note: To make the wait bearable, sing the Eyes of Texas.
-
25
8.
-
26
Skewer and eat, Texas State-Fair style.
-
27
9.
-
28
Careful: contents of fried butter will remain hot.
