Paula Deen Paula’s Fried Butter Balls

Paula Deen Paula's fried butter balls turn butter, cream cheese and seasoned breadcrumbs into a crunchy golden bite with a melty center in 20 minutes plus freezing time. Save this fun fried appetizer for game day, holiday table spreads or a Southern comfort food potluck, because it's an easy freezer-to-fryer recipe.

Freeze the butter balls solid twice, once after scooping and again after breading, because that is what keeps the center from melting out. Skip it and the butter leaks into the oil before the crust can set.

Paula uses a small ice cream scoop or melon baller to portion the cold butter mixture into 1-inch balls, so every bite fries evenly. She also coats them in flour, egg and seasoned breadcrumbs while frozen, which gives a thick crust from only 10 to 15 seconds in the oil.

Paula Deen Paula's Fried Butter Balls

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Course: AppetizerCuisine: American, SouthernDifficulty: Medium

Servings

10

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

180

kcal

A crisp seasoned breadcrumb shell gives way to a soft, rich center of whipped butter and cream cheese. Since each ball is frozen solid before it hits the oil, the fry is over in seconds and the middle stays creamy.

Ingredients

• 1 beaten egg
  

• 1 cup all purpose flour
  

• 2 oz cream cheese
  

• 2 sticks Butter
  

• 1 cup seasoned breadcrumbs
  

• for frying Peanut oil
  

Directions

• Cream the butter mixture: Cream 2 sticks butter, 2 oz cream cheese, salt and pepper together with an electric mixer until smooth. Scrape down the bowl once so no streaks of cream cheese hide at the bottom.
• Scoop the balls: Use a very small ice cream scoop or melon baller to form 1-inch balls of the butter mixture. Then set them on a sheet pan lined with parchment or waxed paper.
• Freeze until solid: Slide the sheet pan into the freezer and leave it until the balls are completely solid. They need to feel hard all the way through before you coat them.
• Bread the frozen balls: Roll the frozen balls in 1 cup flour, then the 1 beaten egg, then 1 cup seasoned breadcrumbs. Once they are coated, return them to the freezer until solid again.
• Preheat the oil: When you are ready to fry, heat peanut oil in a deep fryer to 350°F. Use a thermometer, because oil that runs cool lets the butter melt out of the crust.
• Fry and drain: Fry the balls for 10 to 15 seconds, just until they turn light golden. Then lift them out and drain on paper towels before serving.

Tools for this recipe

• KitchenAid 5-speed hand mixer, Nordic Ware half sheet pan, OXO medium cookie scoop. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use vegetable oil instead of peanut oil?

Yes, any neutral oil with a high smoke point works, like canola or vegetable oil. Just keep it at 350°F so the crust sets in seconds.

How long can I keep the butter balls in the freezer?

Breaded and frozen solid, they keep well in an airtight container for a few weeks. Fry them straight from the freezer, because thawing makes the butter melt out in the oil.

Can I make these ahead for a party?

That is the best way to do it, since the balls need to be frozen solid anyway. Bread them a day or two ahead, then fry them in small batches right before serving.

Can I bake these instead of frying them?

I wouldn't, because the butter would melt out long before the crumbs crisp up. The quick 10 to 15 second fry is what holds the shape.

Why did my butter balls leak in the oil?

Usually they were not frozen solid, or the oil was below 350°F. Freeze them hard after breading, and give the oil time to come fully up to temperature.