SUNNY'S APPLE FRITTERS WITH PEANUT BUTTER CARAMEL SAUCE
Provided by Sunny Anderson
Categories dessert
Time 1h10m
Yield 15 to 18 fritters
Number Of Ingredients 15
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.
PEANUT BUTTER FRITTERS
I haven't tried these yet, but they sound delicious and I wanted to save the recipe. They are not for those on a diet, though! Recipe is from Rachael Ray.
Provided by CookingONTheSide
Categories Dessert
Time 30m
Yield 20-24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 200 degrees.
- Combine the 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 degrees 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.
- Tip: Keep the oil temperature 310 degrees to keep the fritters light, not greasy.
Nutrition Facts : Calories 57.4, Fat 1.5, SaturatedFat 0.3, Cholesterol 10.7, Sodium 61.5, Carbohydrate 9.6, Fiber 0.3, Sugar 5.7, Protein 1.5
PEANUT BUTTER & JELLY FRITTERS RECIPE BY TASTY
Give your PB & J an upgrade by using canned biscuit dough instead of traditional sandwich bread, then pan-fry in ghee for a crispy, golden crust.
Provided by Matt Ciampa
Categories Breakfast
Time 40m
Yield 2 servings
Number Of Ingredients 7
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!
PEANUT BUTTER BANANA FRITTERS DRIZZLED WITH CHOCOLATE SAUCE
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.
PEANUT BUTTER BANANA FRITTERS DRIZZLED WITH CHOCOLATE SAUCE
I have not yet prepared this dish, but it sounds delicious!!! This recipe is by Nadia G. from Cooking Channel Tv.
Provided by DailyInspiration
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine the flour, sugar, baking powder,salt and soda 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 saucepan, heat the peanut oil to 375 degrees F. Using a teaspoon, delicately spoon the batter into the oil, a few balls at a time and deep fry until they fluff up and become crispy and golden bown - about 5 minutes. Strain on a wire rack.
- To make the chocolate sauce, bring a cup of water to a simmer in a pot. Add a large metal bowl over the 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.
Nutrition Facts : Calories 741.9, Fat 39.5, SaturatedFat 17.1, Cholesterol 93, Sodium 547.8, Carbohydrate 86.5, Fiber 8.7, Sugar 18.1, Protein 21.2
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