Fall always makes me think of State Fairs. Which makes me think of deep-fried foods. Since I’m usually too busy during the fall months to make it to a state fair, I thought I could have some deep-fried deliciousness at home.
A few years ago I deep-fried some candy corn. Holy yum! And I don’t even like candy corn very much.
And Deep-Fried Mac and Cheese is a great way to enjoy a savory deep-fried treat.
But it is really hard to beat that chocolate/peanut butter combination. It is my favorite!
Tips For Making Deep-Fried Peanut Butter Cups
- You want your peanut butter cups to be partially frozen. Don’t remove them from the freezer until you are ready to batter and fry them.
- Keep the oil temperature between 350 and 375 degrees. I use a clip-on thermometer to keep track of the oil temperature.
- Don’t fry more than 2 or 3 at a time or you run the risk of them sticking together or the oil temperature dropping too much.
- Serve as soon after frying as possible.
- 1 1/4 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 1 egg
- 12 Reese's peanut butter cups, placed in freezer for 1 hour
- Vegetable oil for frying
- powdered sugar
- Combine flour, baking powder, and salt in a medium bowl.
- Whisk together Milk and egg.
- Pour 1 1/2 inches oil in a Dutch oven and heat to between 350 and 360 degrees.
- Fry 3 peanut butter cups at a time. Coat in batter and place in oil. Fry until golden brown on bottom and then flip over. Remove from oil and place on a paper-towel lined plate when the second side is golden.
- Dust with confectioners' sugar and eat warm.
Don't pull them out of the freezer until you are ready to coat them in batter and fry them.
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