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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 24 |
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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. Ingredients:
3/4 cup flour |
1/2 cup packed brown sugar |
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 pure vanilla extract |
peanut oil, for frying |
whipped cream, for serving |
raspberry jam, for serving |
Directions:
1. Preheat oven to 200 degrees.
2. Combine the flour, brown sugar, baking powder, salt and baking soda in a medium bowl.
3. In a separate bowl, whisk together the buttermilk, peanut butter, egg and vanilla.
4. Lightly mix the wet ingredients into the dry ingredients; the batter will be fairly thick.
5. 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.
6. 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.
7. Using a slotted spoon, transfer the fritters to paper towels to drain.
8. Keep the fritters in the oven as you continue frying.
9. Serve hot with the whipped cream and jam.
10. Tip: Keep the oil temperature 310 degrees to keep the fritters light, not greasy.
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