Do you know I've had this recipe on my radar for almost four years now? FOUR. And I'm just now getting around to making it. Not that this should come as a huge surprise to myself or to anyone who knows me. Procrastination and I go way back, further back than I care to admit here or to any of my future hypothetical offspring.
The procrastinating game is a lot harder to master when you're a child sharing living quarters with the Homework Nazi (love you Mom!) Not once did she buy into my "But I work better under pressure!" rebuttal. Had I known then what I know now, I would have given myself more than a night's worth to create that Charlotte's Web diorama and made these fritters as a peace offering to her for being a mom who simply gave a damn.
Peanut Butter Fritters
Recipe from Everyday with Rachael Ray
3/4 cup flour
1/3 cup brown sugar, packed
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 vanilla extract
peanut oil, for frying
whipped cream and jam, for serving
Preheat your oven to 200 degrees.
In a medium bowl, combine the the dry ingredients: flour, brown sugar, baking powder, salt and baking soda.
In a small bowl, whisk together the wet ingredients: buttermilk, peanut butter, egg and vanilla.
Pour the wet ingredients over the dry mixture and stir until combined.
Pour peanut oil into a small, deep saucepan until there's about 1 1/2 inches of oil. Heat on medium-high until the oil hits 310 degrees. It starts to climb pretty quickly so keep an eye on your thermometer.
Carefully drop rounded teaspoons of batter into the oil, working in small batches. Fry the fritters for about 1 1/2 minutes on each side until lightly browned. Use a slotted spoon to transfer them to a paper towel-lined, oven-safe plate. Keep the fritters warm in the oven while you work through the remaining batter.
Fantastic when plain.
Fantasticer with whipped cream and jam.
These are money. Although I don't suggest waiting four years to discover that for yourself.