Fried PB&J
A peanut butter and jelly sandwich is already one of America's favorite comfort foods. At The Purple Cow, owner Lisa Bernstein took the childhood classic one delicious step further by dipping it in batter and frying it until golden brown. The result is one of the restaurant's signature desserts, with a crisp exterior giving way to warm, gooey peanut butter and sweet grape jelly. It's nostalgic, unexpected and guaranteed to bring out your inner kid. "We had a fryer in the original location and needed a hot item on the menu to qualify for a liquor license," Bernstein says. "I love PB&J, so I thought, why not fry it? We also did fried mac and cheese balls and fried grilled cheese with tomato soup."
Ingredients
- Vegetable oil for frying
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 eggs
- 2 teaspoons vanilla extract
- 2 slices bread white, sourdough or your favorite variety
- 2-3 tablespoons All Natural Jif peanut butter
- 2-3 tablespoons Smucker's Grape Jelly
- Powdered sugar for dusting
Instructions
- Heat 2 to 3 inches of vegetable oil in a heavy pan to 375 degrees.
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- In a separate bowl, whisk together the milk, eggs and vanilla. Add the dry ingredients, and whisk until smooth.
- Spread the peanut butter on one slice of bread and the jelly on the other. Assemble the sandwich, remove the crusts and gently pinch the edges together to help seal the filling.
- Dip the sandwich into the batter until fully coated, allowing any excess batter to drip off.
- Carefully lower the sandwich into the hot oil, and fry for 2 to 3 minutes per side, or until golden brown.
- Drain briefly, dust with powdered sugar and serve warm.
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