Written by adam on Jun 27, 2007
Fried Peanut Butter & Banana Sandwich
I had a whole skillet full of leftover frying oil from my pork flautas, when suddenly a wild hair hit me. I began gyrating my hips and singing "Jail House Rock." It was no big secret that Elvis Pressly had an affinity for peanut butter and banana sandwiches. I've just capitalized on that delight by coating it in batter and deep frying it. The result is a crunchy exterior and an ooey-gooey peanut buttery center.
Ingredients
- 1 Peanut Butter & Banana Sandwich
- 1 cup flour
- 1 cup milk
- 2 TBSP vinegar
- 1/2 Tsp. Salt
- 1 TBSP Vegetable Oil
- 1 Tsp. Baking Powder
- Oil for deep-frying
Make your sandwich. Heat the oil in a deep skillet to 350 degrees.
In a large bowl, sift together the flour, salt and baking powder. Add the oil, milk, and vinegar and whisk together until just smooth.
Completely submerge your sandwich in the batter and then go right into the hot oil. This shouldn't take very long if your oil is hot enough. Just about 1 minute per side. Flip gently. Remove from oil and drain. Cut in half and sprinkle with powdered sugar.
Thank you. Thank you very much.
Responses to "Fried Peanut Butter & Banana Sandwich" ...
Oh my! That looks fantastic! If I could, I'd drape it in chocolate or butterscotch sauce and devour it. MMMM. Must go deep fry something...
Haha, I must admit I've been trying to get away from all the fried stuff, but that does look downright delicious.
I'm from Chicago and the Taste of Chicago is coming up where they have everything from fried ice cream to fried alligator, and you should open up a stand there!Or sell the idea to a represent Chicago restaurant :) And, while you're at it, you should submit your recipe to Recipe4Living.com!
el mojay
lemme go get Sonny & Red. we'd like some of them sammiches and maybe a pound or two of Dixie Cotton Bacon (E's preferred brand), fried up crisp.
e m
Since winter of 2004, I have been exploring the world of cooking and helping out my fellow men in their quests to better themselves in the kitchen. My name is Adam Byrd, you can learn more about me and my mission on my