"Hey, g'on an' rub that thang," Tim said.
"Okay," Dustin said.
Dustin rubbed the lamp and cleaned the mud off, and out popped a Kitchen Genie.
"I am David Davison, the Kitchen Genie. What do you want?"
Dustin and Tim didn't even have to think about it. In unison, they answered:
"Deep fried peanut butter and jelly."
And that is how the deep fried peanut butter jellies came into existence. Or something like that. Below I will relate the steps to make this mystic delicacy yourself.
Ingredients:
- Oil for frying (you can either use a deep fryer, if you have one, or just put in enough peanut or canola oil into a saucepan to be able to submerge the PBJs)
- Peanut Butter of your choice (use the stuff without hydrogenated oils--it's better for you!)
- Jelly or Jam of your choice (grape or strawberry is my favorite for this recipe)
- One roll of 8 Jumbo Sized refrigerated biscuit dough sections (I like the flaky kind for this)
Start warming up the oil in preparation for the cooking. I'm not a pro deep-frying-man or anything, and I don't even own a proper deep fryer, so if you've got one, maybe you know how to work it. I just pour enough canola or peanut oil into a saucepan so that I will be able to submerge one or two of these things in the oil, and I think I've had the best results cooking on a medium to low temperature (too high will burn the outside and not cook the inside of the dough).
While the oil is warming, take equal parts peanut butter to jelly and mix them together in a bowl. You'll probably use less than you think--about a spoonful of mixture per biscuit section. If you have the 8-pack of dough, go ahead and put about 5 spoonfuls of peanut butter to 5 spoonfuls of jelly, just to be safe. You can always eat the leftover PBJ mixture by itself when you're done. Or make a PBJ sandwich. Mix it up until it is pretty smooth and has a kind of gross color to it.
Flour a surface so that your biscuit dough will not stick to it, then take one of the biscuit dough sections and flatten it out well with your fist or fingers. Try to keep the circle shape.
Place a spoonful of the PBJ mixture into the middle of your flattened biscuit dough section. Feel free to try to cram as much in there as you can, but keep in mind that too much can cause your dough to not seal fully and cause a big gooey mess.
Fold the dough over the spoonful of PBJ mixture and press down the corners to seal. It is very important that you get it completely sealed off. When it cooks in the oil, the dough will expand and any cracks in it will open up. I pinch and press down with my fingers until the dough becomes almost one with itself, then I fold the edge over and do the same thing again.
Fry in the oil until the outside is a brown color. Remember, if the oil is too hot, it will brown fast but the inside of the dough will still be gross and gooey. If you think it's not cooked all the way through, you can keep going. It just gets browner and browner and eventually super crispy and burnt on the outside. Just use your judgement.
Repeat this process for each delicious PBJ morsel. Careful: the inside will be very hot when it comes out of the fryer. Let it cool for a couple minutes then enjoy.
A lot of the magic goes away after they get cold, and they're not as good then. So eat them all at once.
