Good old reliable PB&J being fried up southern style.

As it turns out, November 4, 1895 was a red-letter day in peanut butter’s history: it was the day that Dr. John Harvey Kellogg (yes, like the cereal; more on that in a moment) applied for the first patent for peanut butter. In modern times, peanut farmers celebrate November as a month-long celebration of the little legume that has become a beloved part of American cuisine.

What is fried pb+j?  In a nutshell, what you can expect when you fry pb+j sandwich to utter brilliance. However, we don’t want to leave you hanging, so let’s expand on that answer and explain how we bring the classic sandwich into brilliance.

Fried PB&J From State Fair Food Champ

Fried PB&J from “Fry King” Abel Gonzales, Jr.

Ingredients:
Creamy peanut butter
Jelly
Pancake mix
Powdered sugar
White bread
Vegetable or corn oil for frying

Supplies:
Deep pot for frying or a fryer
Thermometer that measures to 375 degrees
Tongs
Cutting board

Steps:

Assemble PBJ sandwiches and freeze overnight

Day of Preparation:

  • Heat oil in pot to 375 degrees
  • Prepare pancake mix with batter slightly thicker than needed for pancakes
  • Dunk frozen PBJ sandwiches into batter and cover in a thick coat
  • Using tongs, place coated sandwich in hot oil
  • Fry on one side until golden, then flip
  • Put fried sandwich on a plate with paper towels
  • Move to cutting board and slice diagonally
  • Rest four triangles on a serving plate, crust side down
  • Sprinkle with powdered sugar
  • Squeeze another layer of jelly on top of sandwiches
  • Eat and enjoy!

Remember that November is National Peanut Butter Lover’s Month. This means it’s the perfect time to savor the flavor of your favorite peanut butter goodies, whether you prefer fluffernutter sandwiches, peanut butter cups…or maybe just eating peanut butter by the spoonful!

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