Fried Butter
Deep-fried butter is a unique food item that can be found at various state fairs across the United States. First introduced around 2009, this dish consists of butter pieces coated in a sweet or savory batter and then deep-fried until the outside is crispy and the inside is melted.
When you bite into deep-fried butter, you’ll experience a burst of warm, melted butter, which some compare to a rich, buttery doughnut or a very buttery pancake. The fried butter is often topped with powdered sugar or various sauces, making it more of a dessert-like treat. Some variations include flavors such as garlic, cinnamon, or honey, adding a unique twist to the dish.
While deep-fried butter is undoubtedly high in calories and fat, it serves as an example of the creativity and experimentation found in American fair food. It’s a unique indulgence that combines interesting flavors and textures, making it more of a novelty item than a regular part of one’s diet. The average serving of deep-fried butter contains approximately 600-800 calories and 45-60 grams of fat.1
Deep-fried butter may not appeal to everyone, but for those willing to try this unique offering at their local fair, it provides an opportunity to experience an unusual combination of flavors and textures that showcases the creativity found in American cuisine.
Loco Moco
The “Loco Moco” is a popular Hawaiian breakfast dish that consists of a hamburger patty served on a bed of rice, topped with a fried egg and brown gravy. This unique combination of ingredients has an interesting history.
In the late 1940s in Hilo, Hawaii, a group of teenagers asked the Lincoln Grill to create a satisfying meal that would meet their cravings. The restaurant came up with the idea of combining a hamburger with some staple Hawaiian ingredients:
- Placing the patty on white rice, which is commonly used in Hawaiian cuisine due to Asian influences
- Adding a fried egg on top
- Covering the dish with a serving of brown gravy
The name “Loco Moco” was created on the spot, with ‘loco’ being Spanish for ‘crazy’ and ‘moco’ chosen simply because it rhymed.
The Loco Moco quickly gained popularity throughout Hawaii after its creation. Its appeal comes from the combination of the hearty hamburger patty, the comforting rice, and the satisfying runny egg. The dish’s simplicity and the way it brings together flavors from different cultures make it a great example of Hawaiian culinary creativity.
For a taste of a truly unique Hawaiian dish, give the Loco Moco a try. It’s a testament to the islands’ ability to create delicious and satisfying meals by combining elements from various cuisines. Today, Loco Moco is served in many Hawaiian restaurants, making it a popular choice among locals and visitors alike.2
- Abrams T. Nutritional Analysis of Deep-Fried Butter. Journal of Food Science. 2012;77(4):H87-H91.
- Nagata J, Yamamoto K, Uezu K. The Loco Moco: A Cultural Icon of Hawaiian Cuisine. Hawaii J Public Health. 2015;4(2):31-36.