Butter Sugar Fry
History
The dish was first popularized during the 17th century as an ideal snack while watching local miscreants, petty thieves and idiots being pilloried on the village green. “Fry merchants” traveled throughout the Home Counties selling their wares wherever a popular humiliation was set to take place. For a brief period the dish also became a favorite of the crowds around guillotines in France. More recently the recipe has found resurgent support at greyhound stadiums in the Barnsley area of Yorkshire.
Ingredients
- 2lbs butter
- 2 cups of sugar
- 2 cups breadcrumbs
- 2 tablespoons white lard
- Pinch salt and pepper
Method
Preheat a large, deep frying pan
Stir in breadcrumbs and butter
Mix until golden brown
Add lard and sugar and continue stirring
Sprinkle with salt and pepper to taste
Serve piping hot in a small paper bag
Makes approximately twelve servings.
Inner Cooking Notes
White lard (a premium grade) is traditionally used, though you can also try the grey or even brown varieties. For a more modern feel spoon the fry into pita bread, or apply liberally to a naan (a style also known as the “Barnsley naan”)
Key facts:
Preparation time: About 15 minutes
Cooking time: 10 minutes
Difficulty: Easy
Nutrition information (per bag):
Calories: 875
Fat: 12g
Carbohydrates: 25g
Lard: 3g