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Peanut Butter Fritters

June 2007
Peanut Butter Fritters

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Adapted from chef Marc Meyer, Five Points and Cookshop, New York City.

Makes: 12 servings

Prep: 15 mins

Cook: 15 mins

  • 3/4 cup flour
  • 1/3 cup packed brown sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/4 cup buttermilk
  • 3 tablespoons creamy peanut butter
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • Peanut oil, for frying
  • Whipped cream and raspberry jam, for serving
  1. Preheat the oven to 200 degrees . Combine the flour, brown sugar, baking powder, salt and baking soda in a medium bowl. In a separate bowl, whisk together the buttermilk, peanut butter, egg and vanilla. Lightly mix the wet ingredients into the dry ingredients; the batter will be fairly thick.
  2. Pour enough oil into a small, deep saucepan to reach a depth of 1-1/2 inches and heat over medium-high heat until the oil registers 310 degrees on a deep-fry or candy thermometer.
  3. Working in 3 or 4 batches, drop the batter by rounded teaspoons into the hot oil and cook, turning once, until lightly browned, about 1-1/2 minutes per side.
  4. Using a slotted spoon, transfer the fritters to paper towels to drain. Keep the fritters in the oven as you continue frying. Serve hot with the whipped cream and jam.
Tip Smart move
  • Keep the oil temperature at 310 degrees to keep the fritters light, not greasy.