Turn a classic PB&J into fair-food magic: peanut butter and jelly sealed between bread, dipped in pancake batter and deep-fried until golden. Crisp exterior, gooey center. Quick, indulgent, and perfect for a treat.
If you’d like to make your own peanut butter first, see How to Make Your Own Peanut Butter. For a savory-sweet novelty, compare with our Peanut Butter and Jelly Hot Dog.
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Yield: 2 sandwiches (4 fried triangles)
Ingredients
- 4 slices sandwich bread (white or brioche work best)
- 4 tbsp creamy peanut butter
- 4 tbsp jelly or jam of choice
- 1 large egg
- 3/4 cup milk
- 3/4 cup pancake mix (or 1/2 cup flour + 2 tbsp sugar + 1 tsp baking powder)
- 1/2 tsp vanilla extract (optional)
- Vegetable oil for frying (about 2–3 cups or enough for 1–2″ depth)
- Powdered sugar for dusting (optional)
Instructions
- Assemble sandwiches: Spread 2 tbsp peanut butter on two slices of bread and 2 tbsp jelly on the other two. Close to form two sandwiches. Press edges with your fingers or a fork to seal; trim crusts if you prefer a neater seal.
- Optional: Cut each sandwich diagonally to make two triangles — this helps batter adhere and shortens frying time.
- Make the batter: In a bowl whisk the egg, milk and vanilla. Stir in pancake mix (or flour-sugar-baking powder mix) until smooth; batter should be pourable but thick enough to coat (add a tablespoon of milk if too thick).
- Heat oil: In a heavy pot or deep skillet, heat oil to 350°F (175°C). If you don’t have a thermometer, heat until a small drop of batter sizzles and rises slowly.
- Coat and fry: Dip each sandwich (or triangle) into the batter, coating fully. Let excess drip off, then carefully lower into hot oil. Fry 1–2 minutes per side until deep golden brown. Work in batches; don’t overcrowd.
- Drain: Remove with a slotted spoon to a wire rack or paper towels. Let rest 1–2 minutes — filling will be very hot.
- Serve: Dust with powdered sugar if desired and serve immediately.
Tips: Use sturdy bread (brioche or Texas toast) so the sandwich holds together. If your jelly is very runny, chill the assembled sandwiches for 10 minutes before battering. For a crunchier coating, dip in batter then in panko before frying.