Peanut Butter Fritters

From Every Day with Rachael Ray June/July 2007

3/4 C flour
1/3 C packed brown sugar
1/4 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda
1/4 C buttermilk
3 Tbsp creamy peanut butter
1 large egg
1 tsp pure vanilla extract
Peanut oil for frying
Whipped cream and raspberry jam for serving

Preheat oven to 200. Combine 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.