Crunchy Fried Pb And J Recipes

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FRIED PEANUT BUTTER AND JELLY SANDWICH RECIPE BY TASTY



Fried Peanut Butter And Jelly Sandwich Recipe by Tasty image

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

1 cup fresh strawberry , or frozen, stemmed and quartered
½ cup granulated sugar
1 teaspoon lemon zest
1 tablespoon lemon juice
vegetable oil, for frying
4 slices white bread
¼ cup creamy peanut butter
¼ cup strawberry jelly, preserves
1 cup pancake mix, batter prepared according to package instructions
powdered sugar, for dusting

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

FANCY GRILLED PB AND J



Fancy Grilled PB and J image

Provided by Ree Drummond : Food Network

Time 30m

Yield 1 sandwich

Number Of Ingredients 10

2 to 3 slices bacon, cut into 2 or 3 pieces each
1/2 medium yellow onion, halved and thinly sliced
Kosher salt and freshly ground black pepper
4 tablespoons peanut butter
2 slices sourdough bread
1 tablespoon apricot or peach jam
2 ounces grated manchego cheese
1 slice provolone
1 slice Swiss cheese
3 tablespoons mayonnaise

Steps:

  • Heat a nonstick skillet over medium heat until hot. Add the bacon to the skillet and cook until not quite crisp, about 2 minutes per side; remove to a plate. Add the onions to the skillet, season with a pinch of salt and pepper and cook until golden, about 10 minutes. Transfer to a paper towel-lined plate to drain any fat. Wipe the skillet and place it back on the heat.
  • Begin building the rest of the sandwich: Spread peanut butter on both slices of bread, then spread jam on both slices as well. Place the manchego on one of the slices, then cut the provolone in half and place on top of the manchego. Cut the Swiss cheese in half and place on top of the jam on the other slice. Pile the onions on top of the provolone cheese, followed by the pieces of bacon. Make the sandwich by closing the 2 filled sides of bread together and press slightly to help it all stay together.
  • Spread the top of the sandwich with half the mayonnaise. Place the sandwich into the skillet mayonnaise-side down. Spread the rest of the mayonnaise on the top of the sandwich. Fry until the outsides of the sandwich are golden brown and the cheese in the middle is melted, 3 to 4 minutes each side. Cut in half and serve.

FRIED PB & J



Fried PB & J image

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

2 stalks fresh rhubarb, diced
¼ cup white sugar
½ lemon, juiced
2 tablespoons honey, or more to taste
1 tablespoon water
½ cup sliced strawberries, or to taste
½ cup peanut butter
2 (8 ounce) packages refrigerated crescent roll dough
1 cup vegetable oil, or as needed

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

TOASTY BACON-BERRY PB AND J



Toasty Bacon-Berry PB and J image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 8

4 slices good-quality white sandwich bread
2 tablespoons creamy peanut butter
2 tablespoons strawberry jelly
Pinch chipotle powder
2 tablespoons chopped toasted pecans
3 fresh strawberries, sliced
1/2 banana, sliced
4 strips bacon, cooked until crispy

Steps:

  • Toast the bread, and then spread 2 of the slices of bread with the peanut butter and jelly. Sprinkle the chipotle powder over the jelly, then top with the pecans, strawberries and bananas. Top with the bacon and then finish with the 2 remaining slices of bread. Cut in half and serve.

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