FRIED PB & J
Hot rhubarb jam and creamy peanut butter join forces inside a fried crescent roll and conspire to be your new favorite party snack. Use another jam or jelly if you like, but tartness really matters here, and this jam comes together quickly. These are best eaten shortly after frying, while the crescent is crisp and the peanut butter is melted. Dust with confectioners' sugar!
Provided by Matt Wencl
Categories Appetizers and Snacks
Time 4h
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 385.4 calories, Carbohydrate 37.4 g, Fat 22.9 g, Fiber 1.7 g, Protein 8.1 g, SaturatedFat 4.7 g, Sodium 519.2 mg, Sugar 16.6 g
CRUNCHY FRIED PB AND J
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Spread the peanut butter on 4 slices of bread and the raspberry preserves on the other 4 slices. Add the bananas and a nice pile of chips on top of the peanut butter slices; sandwich with the raspberry preserve slices.
- Place the eggs and cereal in separate shallow bowls. Heat a 12-inch nonstick skillet over medium-low heat and melt 2 tablespoons of the butter. Dip a sandwich in the eggs, then the cinnamon cereal, pressing down to make sure the cereal adheres to both sides. Repeat with the other sandwiches.
- In batches, fry the sandwiches low and slow until golden brown, 2 to 3 minutes per side, adding more butter to the pan as needed. Cut the sandwiches in half on the diagonal and serve.
FRIED PEANUT BUTTER AND JELLY SANDWICH RECIPE BY TASTY
Take a stroll down memory lane with these fried peanut butter and jelly sandwiches! Crunchy on the outside and pillowy soft on the inside, everyone's favorite nostalgic sandwich is made even better with a lemony strawberry sauce and a dusting of powdered sugar.
Provided by Breana Jackson
Categories Desserts
Time 20m
Yield 2 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 900 calories, Carbohydrate 136 grams, Fat 34 grams, Fiber 6 grams, Protein 17 grams, Sugar 70 grams
FRIED PEANUT BUTTER AND JELLY SANDWICH
Sounds strange, but kids love it. I made these for my kids all the time. Let it cool slightly before giving to younger children as the jelly can get hot.
Provided by Kathy228
Categories Lunch/Snacks
Time 10m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 4
Steps:
- Make a traditional peanut butter and jelly sandwich.
- Spread butter on one side.
- Melt 1 teaspoon butter in small frying pan.
- Put unbuttered side in pan.
- Continue as if making a grilled cheese sandwich.
KIMMY'S DEEPFRIED PEANUT BUTTER AND JELLIES
tired of plain peanut butter and jelly sandwiches? mix it up and deep fry them in pancake mix!!! yeehaw!!!
Provided by Kimberly Tanguay
Categories Other Appetizers
Number Of Ingredients 6
Steps:
- 1. heat oil in deep fryer to 350 degrees
- 2. spread the peanut butter , jelly and sliced bananas(optional) on the bread as you would a regular sandwich.. then cut the sandwich in to 4 piece triangular shapes , set aside
- 3. mix your pancake batter together in a separate bowl
- 4. dip your sandwich in the batter and drop in heated oil till golden brown
- 5. sprinkle with powder sugar and Voila!!!
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