So where did you spend your Labor Day vacation? If it involved deep-fried butter, I have a pretty good idea where you went.
Assuming your vacation didn't involve the deep-fried butter, don't worry: I took one for the team.
The deep-fried butter was on the midway of the Canadian National Exhibition in Toronto in the over two weeks leading up to Labor Day (or in Canada, Labour Day).
The butter is dipped in batter to make it better. Then, the battered concoction is placed in the hot oil, which you can see if you stand there and pay attention. The anticipation for the deep-fried butter, plus the long line in which you stand, plus maybe I should have had dinner before my treat all added up.
For $5 Canadian, you get four balls of battered butter. Sauces are drizzled on top: vanilla, caramel, chocolate, and raspberry. For mine, I chose chocolate and raspberry. As if you aren't getting enough sugar already.
You don't even taste the sauces at that point. And even in the first bite, you get more batter than butter. But once you hit butter, it gets better.
The butter is warm, a bit salty, and makes you change the contours of your face in enjoyment.
When you tell people that you tried deep-fried butter, they get that puzzled look on their faces. Mostly, they try to imagine how you deep-fry butter.
Getting that warm, salty butter taste — what you ultimately get in the treat — should be done more easily and with fewer calories. After all, the batter is more deep-fried than the butter.
Heating the butter gets you close to that mark. Instead of pouring butter on the item, dipping the item in butter might mean using less butter. And that is better for all of us.
But if you get a chance to try deep-fried butter, go for it. But share it with your friends, because a little taste is all you need.
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