As the weather turns colder, outdoor fires become less and less popular. Similarly, the lure and fantasy of hot melting s’mores seems to increase. Sure, we could have an indoor fire with people making s’mores, though a big metal fire fence is a bit of an obstacle. So, during our fritter bonanza we worked on deep-fried s’mores. Sure, there is no wood smoke smell (I could fix that quite easily with smoked chocolate, marshmallow, or graham cracker) but the molten marshmallow and chocolate chips in the graham cracker batter make for a great campfire substitute.
**Peanut Butter S’more Fritters**
**Fritters:**
– 1 cup all-purpose flour
– 1/2 cup graham cracker crumbs
– 1 teaspoon baking powder
– 1/2 teaspoon fine sea salt
– 1 egg, lightly beaten
– 1 1/4 cups milk
– 1/2 cup crunchy peanut butter
– 1/2 cup chocolate chips
– 1/2 cup mini marshmallows
– 1/4 cup powdered sugar mixed with 2 tablespoons cocoa for dusting
Whisk together flour, graham cracker crumbs, baking powder, and salt in a medium-sized bowl. In a separate bowl, whisk together egg and milk and pour over dry ingredients. Stir to combine completely. Add peanut butter and stir to blend. Fold in chocolate chips and marshmallows until thoroughly combined.
Add peanut or canola oil to a medium-sized pot and fill to a depth of three inches. Heat oil to 370°F. Add batter to the oil by the tablespoonful and fry between 355°F and 365°F, turning occasionally until the fritters are a deep golden brown, approximately 4-6 minutes. Remove from pan and drain on paper towels. Dust with powdered sugar and cocoa and serve hot.
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