I have so many questions. First and foremost—why? Why would anyone think to fry butter? But also—HOW? Butter melts at even warm temperatures. How did it remain solid while submerged in hot oil? And if I decide to satisfy my curiosity, am I going to scald the inside of my mouth with boiling butter when I bite into it? IF. If I bite into it. And at this point, it’s a very big if. Although … Pat does seem unscalded and very content with his. Maybe there’s something to this fried butter thing.
