Courtesy Eastern States Exposition
It’s the latest fatty fodder to make waves on the fair circuit – fried butter.
No, not fried in butter. Fried butter.
“Fairs love to deep fry food,” said Sue Lavoie, vice president for the Big E, the annual fair in West Springfield selling the fried butter balls. “We’ve been known to almost deep fry anything. Butter is a staple we thought we should try.”
The heavy treat is made by wrapping a frozen scoop of butter – plain or garlic – inside funnel cake dough and deep frying the concoction before topping it with powdered sugar. The result is similar to an already-buttered biscuit, Lavoie said.
Reaction has been overwhelmingly positive, said Paula Cushing-Pote, owner of Marion’s Fried Dough who sells the fried butter balls.
“Some are skeptical,” Cushing-Pote said. But once they try them, “They love them. People are saying they are to die for.”
Cushing-Pote began selling the treats at the Marshfield Fair in August. After experiencing popularity there and at the Big E, Cushing-Pote said she plans next year to sell the indulgence at other fairs across the state.
Big E fairgoers with a hankering for more greasy creations can enjoy a whole host of deep-fried food, including deep-fried bologna sandwiches, deep-fried vegetables, deep-fried whoopee pies, deep-fried jelly beans, and deep-fried candy bars. Healthier options, such as a salad with grilled chicken, are also sold throughout the fair, Lavoie noted.
The Big E, an annual fall fair since 1916 that offers agricultural exhibits and live entertainment, runs until Oct. 3.
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