- 3/4 cup all-purpose flour
- 1/3 cup packed light brown sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1/4 cup buttermilk
- 3 tablespoons creamy peanut butter
- 1 large egg
- 1 teaspoon pure vanilla extract
- Peanut oil, for frying
- Whipped cream, for serving
- Raspberry jam, for serving
- Preheat the oven to 200 degrees F. Combine the dry ingredients 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 warm over medium-high heat until the oil registers 310 degrees F on a deep-fry or candy thermometer.
- Working in 3 or 4 batches, drop the batter by rounded teaspoon (fritters should be small enough to cook through without burning) into the hot oil and cook, turning once, until lightly browned, about 1 1/2 minutes per side. Maintain the 310 degrees F oil temperature at all times.
- 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.