Peanut Butter Fritters Recipes

Steps:

• On a lightly floured surface, roll each biscuit into a 5-inch (12.7 cm) circle.
• Spread the peanut butter in the center of 2 biscuits and add the jelly to the center of the remaining 2 biscuits.
• Use a pastry brush or your fingers to lightly dampen the edges of the biscuits with water; then fold the peanut butter biscuits over the jelly biscuits and press the edges together to seal well.
• Use a 4-inch cutter to punch out the center of the biscuit sandwiches, making sure the edges are still sealed well. Discard the dough scraps.
• Refrigerate the sandwiches for 30 minutes.
• Melt 1 tablespoon of ghee in a medium nonstick skillet over medium-low heat. Add the sandwiches and cook for 4-5 minutes, until golden brown and crusty. Flip, add the remaining butter, and cook for 3-4 minutes more, until golden brown and crusty.
• Dust with powdered sugar before serving.
• Enjoy!

Steps:

• To make the fritters: Combine the flour, sugar, and baking powder in a bowl and mix. Add the bananas, peanut butter, milk, and egg and whisk until the consistency is such that it can be balled up in a spoon. In a medium sauce pan, heat the peanut oil to 375 degrees F. Using a teaspoon, delicately spoon the peanut-butter-banana batter into the oil, a few balls at a time and deep fry until they fluff up and become crispy and golden brown, about 5 minutes. Strain on wire rack.
• To make the chocolate sauce: In a pot, bring a cup of water to a simmer. Add a large metal bowl over top of the pot. In the metal bowl, add the chocolate chunks and whipping cream, then whisk until it melts together.
• Generously drizzle the chocolate sauce over the fritters and serve.

Steps:

• Mix the wet: In a bowl, stir together the apples, sugars, pumpkin pie spice, allspice and nutmeg. Set aside.
• Mix the dry: In a large bowl, add flour and a pinch of salt.
• Pull it together: Make a well in the center of the bowl of the dry ingredients and whisk in the beer until combined. It should be slightly thicker than pancake batter. Gently fold in the apple mixture and let it rest 10 minutes at room temperature.
• Fry the fritters: In a large pot, bring oil temperature to 360 degrees F, so when adding the fritters, the temperature rests at 350 degrees F. Once the oil is ready, using a small ice cream scoop or large tablespoon, gently drop the dough into the oil in batches. Fry until golden brown on both sides, flipping once, about 4 minutes total. Remove to a paper-towel-lined plate. Serve with Peanut Butter Caramel Sauce.
• Melt the sugar: In a saute pan over medium heat, add the brown sugar and allow it to melt while whisking.
• Melt the butter: Once melted, add the butter and continuously whisk while melting until everything is smooth.
• Add the cream: Turn off the heat and slowly pour in the heavy cream while whisking until smooth. (Don't get hit with the splatter!)
• Add the peanut butter: Add the peanut butter and turn the heat back on to low to help it melt into the caramel sauce while whisking for just under a minute. Remove from the heat, serve warm.

Steps:

• Preheat oven to 200°F. Combine 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.
• 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 on a deep fry or candy thermometer. 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.
• 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.