Crunchy Fried Pb And J Recipes

FRIED PB & J

Steps:

• Combine rhubarb, sugar, lemon juice, honey, and water together in a saucepan over high heat; cook and stir until rhubarb softens to a pulp, 5 to 10 minutes. Add strawberries and cook until strawberries fall apart and most of the liquid is dissolved, about 5 minutes. Remove saucepan from heat and cool jam for 10 minutes.
• Line a baking sheet with parchment paper. Measuring out in 1/2 tablespoons, spoon 14 portions of jam and 14 portions of peanut butter onto the prepared baking sheet. Cover baking sheet with plastic wrap and freeze until fillings are solid, 3 hours to overnight.
• Roll dough onto a lightly floured piece of parchment paper, pressing dough together at the seams. Seal the seams together and slightly flatten dough by rolling a lightly floured rolling pin over it. Cut 28 circles out of dough using a 2-inch cookie cutter. Arrange the circles on the parchment paper.
• Place 1 jam and 1 peanut butter filling onto the center of 14 dough circles. Place a second circle of dough over the filling, rolling up the edges of the bottom circle and crimping together to seal. Arrange crescent pockets on a baking sheet and freeze.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry crescent pockets, 3 at a time, in the hot oil using a small wooden spoon to flip them continuously until golden, about 1 minute per side. Transfer pockets to a paper towel-lined plate.

PB AND J WONTONS WITH CHOCOLATE DIPPING SAUCE

Steps:

• Heat a deep pot of oil or a deep-fryer to 350 degrees F.
• Place peanut butter, jelly, and bananas in a food processor and blend. Place wontons on a flat surface and place 1 tablespoon of the peanut butter mixture onto half of each wonton. Fold wonton over and pinch closed to form crescent shape.
• Deep-fry the wontons, a few at a time, for 1 to 2 minutes or until golden brown on all sides. Remove with a slotted spoon to a paper towel lined plate. Place onto platter and sprinkle with powdered sugar and drizzle with chocolate syrup.
• Kids love these and there are never any left! Use any leftover mixture for sandwiches the next day or for more wontons! From a family of 7, this is an inexpensive winner and great for birthday parties!

PBJ FRENCH TOAST

Steps:

• Spread 1 tablespoon peanut butter and 1 tablespoon jam onto one side of each of six bread slices; top each with another bread slice to make 6 sandwiches.
• Whisk milk, eggs, sugar, raspberry-flavored liqueur, and vanilla extract together in a bowl until smooth. Dip each sandwich into egg mixture, turning to coat both sides.
• Heat oil in a skillet over medium heat; cook sandwiches, working in batches, until golden brown, 3 to 4 minutes per side.

FRIED PEANUT BUTTER AND JELLY SANDWICH RECIPE BY TASTY

Steps:

• In a medium saucepan over medium-low heat, combine the strawberries, granulated sugar, lemon zest, and lemon juice. Cook until the berries have started to break down into a thick sauce, 10-15 minutes.
• Heat about 2 inches of vegetable oil in a cast iron skillet or deep pan over medium-high heat until the temperature reaches 350°F (180°C). To test the oil temperature, add a couple drops of pancake batter; if it sizzles immediately, the oil is hot enough.
• Spread the peanut butter over 2 slices of bread. Spread the jelly over the remaining 2 slices of bread. Sandwich the peanut butter and jelly halves together.
• Coat each sandwich in the pancake batter. Carefully place in the hot oil and fry for 2-3 minutes per side, or until golden brown. Transfer to a paper-towel lined plate to drain.
• Cut the sandwiches in half on the diagonal. Place on a plate, pour the strawberry syrup on top, and dust with powdered sugar.
• Enjoy!