Katrina & Jeff sample deep-fried butter, a concoction in honor of the Butter Cow at the Iowa State Fair. It’s a miracle of modern chemistry.
In honor of a legend
This particular version of the head-turning fair food is the concoction of Fyfe Concessions. They originally created it for the 2011 Iowa State Fair in honor of the 100th anniversary of the Butter Cow – a giant sculpture of carved butter that brings thousands back to the fair year-after-year.
The Butter Cow of 2003
J.K. Daniels sculpted Iowa’s first world-famous animal of creamy goodness for the 1911 fair. Housed amidst homemade award-winning vegetables, fruits, and other agricultural products in the Agriculture Building, the butter cow has been an annual staple of the fair ever since. After 15 years of apprenticeship, Sarah Pratt of West Des Moines became the fifth sculptor in 2006.
A Brief History of Deep-Fried Butter
Deep-fried butter originally debuted at the State Fair of Texas in 2009. In this version, a cinnamon and honey batter surrounds the butter. The entire concoction is drizzled with a thin sugary frosting, reminiscent of a homemade cinnamon roll. Terry Fyfe says it proved so popular that they’ve continued to offer it year-after-year.
But we all know what happens to butter when it’s heated up. How do you deep-fry it? What keeps it together? Can Katrina keep it together? Watch and find out.
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