Marianne Martinez
Peanut butter is a popular sandwich filling, but can you cook with it in other ways? It turns out that you can pan-fry peanut butter, and one popular way to do this is to make a fried peanut butter and jelly sandwich. To make this, you spread peanut butter and jelly on a slice of bread, top it with another slice, and then fry the sandwich in butter or oil until the bread is golden brown and the filling is warm and melted. However, if you heat natural peanut butter by itself in a pan, it will separate into peanut oil and solids, and the solids will burn if cooked for too long.
| Characteristics | Values |
|---|---|
| Ideal oil temperature | 350-400°F |
| Oil suggestions | Cooking oil, vegetable oil, canola oil, peanut oil |
| Frying time | 1-3 minutes |
| Frying method | Shallow pan-fry |
| Bread suggestions | White bread, whole wheat bread |
| Jelly alternatives | Honey |
| Garnish | Powdered sugar |
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What You'll Learn
Fried peanut butter and jelly sandwich
A fried peanut butter and jelly sandwich is a unique twist on a classic favourite. It is a great lunch or dessert idea and is perfect for a fun weekend treat.
Ingredients
- Bread (white, whole wheat, gluten-free, or any other regular or gluten-free sandwich bread)
- Peanut butter (organic unsweetened, creamy, or crunchy)
- Jelly (strawberry, blueberry, grape, or any other flavour)
- Butter (vegan, plant-based, or regular)
- Maple syrup (optional)
- Powdered sugar (optional)
Method
- Make a peanut butter and jelly sandwich by spreading peanut butter and jelly on slices of bread. You can spread them on the same slice or different slices.
- If you want to add any extra toppings, now is the time! Try banana slices, apple slices, coconut flakes, chia seeds, granola, honey, cinnamon, dark chocolate chips, bacon, caramelized onions, Greek yoghurt, or mini marshmallows.
- Melt butter in a frying pan over medium heat.
- Place the sandwich in the pan and fry for about 1-2 minutes on each side, until golden brown. If using maple syrup, add it to the pan before frying the sandwich.
- Remove the sandwich from the pan and let it cool for a minute or two before serving.
- Sprinkle powdered sugar on top for an extra sweet touch, if desired.
Tips
- Be careful not to overfill your sandwich with peanut butter and jelly, as it may leak out during frying. A thin layer of each is sufficient.
- Use an empanada press or an uncrustable maker to seal your sandwich and prevent leakage.
- Flatten your bread with a rolling pin before spreading the fillings.
- Use an oil with a high smoke point, such as vegetable oil or canola oil, to prevent burning and smoking.
- Aim for an oil temperature of 350-400°F. Use a candy thermometer or a frying thermometer to manage the oil temperature.
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Oil temperature
To achieve the desired result of toasted peanut solids, the oil temperature should be carefully monitored to prevent burning. Peanut oil has a high smoke point, so the sugars and solids will burn before the oil does. However, if the temperature is too high or the heating duration is prolonged, the oil will eventually burn, imparting a bitter or rancid taste to the peanut butter.
When frying peanut butter, a temperature range of 350-400°F (177-204°C) is recommended. A candy or frying thermometer can be used to monitor the oil temperature accurately. At the appropriate temperature, frying peanut butter, such as in a sandwich, typically takes 1-2 minutes, or up to 3 minutes, depending on the desired level of browning and melting.
It is worth noting that the type of oil used for frying peanut butter is also important. Oils with high smoke points, such as vegetable oil, canola oil, or even peanut oil itself, are suitable choices. These oils can withstand higher temperatures without burning, ensuring that the peanut butter is fried without the oil smoking or burning.
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$5.99
Using an empanada press
To use an empanada press to make a fried peanut butter and jelly sandwich, follow these steps:
Firstly, roll out one slice of bread with a rolling pin until it is thin. Spread a thin layer of peanut butter on one half of the rolled-out bread and a thin layer of jelly on the other half. Be careful not to overfill the sandwich, as the filling may leak out during frying. Fold the bread in half so that the peanut butter and jelly are inside.
Next, use an empanada press to crimp the edges of the sandwich together, sealing the filling inside. The empanada press makes it easy to seal your sandwich and prevents the peanut butter and jelly from leaking out during frying.
Now, heat up the oil in a skillet to around 350-400°F (180°C). You can use vegetable oil, canola oil, or even peanut oil for this. Use a candy or frying thermometer to manage the oil temperature. Once the oil is heated, carefully place the sandwich in the skillet.
Cook the sandwich for about 1-2 minutes, flipping halfway if not fully submerged, until the bread is golden brown and the filling is warm and melted. Remove the sandwich from the skillet and drain any excess oil using a slotted spoon or spatula. Place the sandwich on a paper towel-lined plate to absorb any remaining oil.
Finally, let the sandwich cool for a minute or two before serving. This will give the filling a chance to set and prevent it from spilling out. Sprinkle powdered sugar on top for an extra sweet touch.
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Natural peanut butter emulsion
Natural peanut butter is an emulsion of peanut oil and solids (protein, carbohydrates, and sugars) with a small amount of water. When heated, the emulsion splits, and the water evaporates. As the peanut oil heats up, the proteins and carbohydrates begin to fry in the oil. The temperature determines how soon the solids burn. Toasted peanut solids taste pretty good, but burnt ones are bitter. Peanut oil has a high smoke point, so the sugars and solids will burn before the oil does. The oil will eventually burn, making the peanut bitter and rancid.
Emulsifiers are essential in peanut butter production to achieve and maintain the desired texture, stability, and quality of the product. They help overcome the challenge posed by the natural separation of oil from ground peanuts, preventing oil separation and stabilising the mixture. This results in a consistently smooth and spreadable product with an extended shelf life.
Common emulsifiers used in peanut butter include distilled monoglyceride (DMG) and glycerol monostearate (GMS), both of which are food additives derived from fatty acids. These emulsifiers reduce the surface tension between oil and water, creating a stable and consistent mixture.
To mix natural peanut butter without a mess, various methods can be used:
- Spoon Method: Use a spoon or knife to stir the oil and solids together until homogeneous.
- Hand-Crank Method: Use a hand-crank contraption designed to mix natural peanut butter mess-free.
- Immersion Blender: Power blend the natural peanut butter right in the jar.
- Food Processor or Blender: Scoop the natural peanut butter into a food processor or blender and blend.
- Upside-Down Method: Store the jar upside down for 1-3 days, then shake before opening.
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Adding sugar or sweetener
Frying peanut butter is an interesting way to add a twist to the classic peanut butter and jelly sandwich. When you heat natural peanut butter, the emulsion splits into peanut oil and peanut solids (protein, carbohydrates, and sugars) and a little water. The water evaporates, and as the oils heat up, the proteins and carbohydrates start to fry in their own oil. The peanut solids will be toasted and tasty, but if burnt, they will be bitter.
When making a fried peanut butter and jelly sandwich, you can add a sweetener of your choice to the peanut butter before frying. This could be in the form of honey or powdered sugar. You can also sprinkle powdered sugar on top of the fried sandwich for an extra sweet touch. If you want to avoid sugar, you can use a sugar substitute of your choice.
Another option is to use honey instead of jelly in your sandwich. This will create a unique flavour profile and add sweetness to the sandwich. You can also experiment with different types of bread, such as white, whole wheat, or even thin bread rolled with a rolling pin.
When frying, it is important to use an oil with a high smoke point, such as vegetable oil, canola oil, or even peanut oil, to prevent the oil from burning and smoking. You should also be careful not to overfill your sandwich with peanut butter and jelly, as it may leak out during frying. A thin layer of each is sufficient.
Frying a peanut butter and jelly sandwich is a quick process, usually taking only 1-2 minutes per side until golden brown. It is important to monitor the temperature of the oil, aiming for around 350-400°F, to ensure even cooking and prevent burning.
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Frequently asked questions
Yes, you can pan-fry peanut butter. Natural peanut butter is an emulsion, so when heated, it will separate into peanut oil and peanut solids. The solids will fry in the oil, and the temperature will determine how soon they burn.
To make a fried peanut butter and jelly sandwich, first, flatten a slice of bread with a rolling pin. Spread peanut butter on one half and jelly on the other half, then fold the slice in half and crimp the edges. Fry the sandwich in butter or oil for about 1-2 minutes on each side, until golden brown.
When frying peanut butter, it is best to use an oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil. This will prevent the oil from burning and smoking during frying.
