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.
Thursday, October 04, 2007
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment