Peanut Butter Fritters


Over the holidays, Matt and I attended a Christmas party that included a white elephant gift exchange. The price limit was $20 per gift, so we thought a small kitchen gadget from Crate and Barrel would be appropriate. So on a Saturday morning, we ventured out to Crate and Barrel, the explicit plan being to pick up the one $15 item and then return home.  A quick trip, in and out.

One-hundred-and-five dollars later, we walked out of Crate and Barrel, and then drove home with a trunk full of goodies. What can I say? Some stuff was on sale! And I had no willpower in the face of it, apparently. (I usually don’t have much willpower in kitchen supply stores). One such sale item was a really nice deep fryer. And since our own deep fryer was about to bite it, that particular purchase was an easy rationalization.


We’ve been using it a lot since we got it, perhaps too much! Many batches of homemade tortilla chips have been made and happily consumed. We’ve also fried up some seafood. But I decided that the deep fryer wasn’t completely and legitimately inaugurated until it did its part in producing one of my faves – fritters! And if you are a peanut butter fiend like Matt, then what could possibly be better than peanut butter fritters?


So let’s go there. Peanut. Butter. Fritters. Yeah, they were completely amazing. Especially when you dip them in strawberry jam or sweetened whipped cream. Such a wonderful treat. I think l love fritters so much because they are so informal and it’s like having a snacking and/or grazing dessert. That’s also what makes them so dangerous, of course. I mean, a more formal dessert, such as pie, is much safer because you serve up your slice and eat it. And even if you want a second piece, you probably won’t get one because you’ll feel like a pig for getting a whole second slice. But fritters are small! So it’s easy to grab another, and then another, and just keep grazing. It’s ridiculously easy to rationalize just one more. Probably why I don’t make them very often…


If you even sort of like peanut butter, you’ve just gotta make these soon. Delicious!!

Source: slightly adapted from Every Day with Rachael Ray, June/July 2007

3/4 cup flour
1/3 cup packed brown sugar
1/4 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda
1/4 cup buttermilk
3 tbs creamy peanut butter
1 large egg
1 tsp pure vanilla extract
Canola oil, for frying
Sweetened whipped cream and strawberry jam, for serving

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 the oil into your deep fryer and heat to 310 degrees F.
Working in three or four batches, drop the batter by rounded teaspoons into the hot oil and cook, turning once, until lightly browned, about 90 seconds per side.
Using a slotted spoon, transfer the fritters to a paper towel lined plate to drain. Serve hot with the whipped cream and jam.

One response to “Peanut Butter Fritters

  1. Pingback: Margarita Meringue Pie | The Texan New Yorker

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