Deep Fried Butter

Method for butter center:

1. Cream butter, cream cheese and black pepper together with an electric mixer until smooth.
2. Using a melon baller, form 1-inch balls of butter mixture and arrange them on a parchment-lined sheet pan.
3. Freeze until solid, at least two hours.

Method for batter:

1. In a large bowl, combine dry ingredients.
2. Fold chilled club soda into dry mixture.

Note: Do not over mix; batter will be slightly lumpy and thick.

3. Heat 3½ cups peanut oil in a large frying pan over medium-high heat, to 350 F.
4. Working with frozen butterballs, skewer frozen balls one at a time and dip in batter.
5. Place battered butterball in hot oil and remove skewer, using a second skewer to dislodge.
6. Fry for 30 to 45 seconds and turn with slotted spoon. Allow battered butter to fry for an additional 30 to 45 seconds or until lightly browned.
7. Remove fried butterballs from oil with slotted spoon and cool on a rack for at least 1 minute.

Note: To make the wait bearable, sing the “Eyes of Texas.”

8. Skewer and eat, Texas State-Fair style.
9. Careful: contents of fried butter will remain hot.