Can you believe I’ve never had a fluffernutter sandwich? I’ve never even had peanut butter and marshmallows together.
I mean, I know I’ve got some strange eating habits (read: super pickiness) and there are a lot of things I’ve never tried (like brussel sprouts, beets, sushi, and kale).
But a dessert I’ve never tried? Blasphemy!
So when I received a copy of The Busy Mom’s Cookbook by Antonia Lofaso and started flipping through the recipes, the deep-fried fluffernutter sandwich totally caught my eye. Finally! A reason to try marshmallow-banana-goodness.
You know who Antonia is, right? She was on Top Chef! I was SO excited to get my hot little hands on a copy of her book. I absolutely loved her on the show.
Her book is written for busy moms everywhere; the working mom, the stay-at-home mom, and all the moms in between. It’s has 100 quick, home-cooked meals you can share with your kids. Some of them sound positively mouthwatering, like the lemon crepes. Or the Red Bliss Potato and Onion Frittata. The book is full of meals and treats for the entire day, from breakfast to dessert. I’m totally making the Shrimp and Sausage Corn Chowder this fall. There’s even an entire section devoted to leftovers: cook one night and eat for two!
Each recipe comes with a story about the food; whether it be an anecdote about her daughter or something from her childhood that inspired the recipe. All of the recipes sound totally doable too – not like some that have a gazillion unheard of ingredients. I love that; if I can’t find it at Walmart, I don’t want to have to go hunt for it.
And can I tell you that her Spiced Chocolate Pudding with Salted Whipped Cream and the Chocolate Banana Caramel Bread Pudding on totally on my list of to-make desserts, like, yesterday?
The fluffernutter sandwich was SO good. Dreamy. Like little bites of heaven. Jordan liked it so much she licked the entire thing so I couldn’t have any more.
Are you interested in your own copy of Antonia’s book? You’re in luck – it comes out this Thursday, August 2nd. You can pre-order it here.
Or…you could come back for Crazy Sweet Tuesday tomorrow. Because I get to give away a copy! Yay you! Then you can make Caramel-Almond Popcorn too. And this unbelievablygoodlickworthy sandwich.
Deep-Fried Fluffernutter Sandwich
- 2 cups vegetable oil
- 2 slices bread (I used King’s Hawaiian Sliced)
- 3 tablespoons peanut butter
- ¼ medium banana, thinly sliced
- 5 tablespoons cold marshmallow fluff (freeze a few minutes before using)
- ⅓ cup flour
- 2 large eggs
- ½ cup panko bread crumbs
- Dash salt
- Powdered sugar, for garnish
- Heat the oil to 350 degrees in a 10-12″ sauté pan, verifying the temperature with a candy thermometer. Have the oil hot and ready to go before the sandwich is made.
- While the oil is heating, spread the peanut butter on one slice of bread and top with banana. Spread the fluff on the other slice of bread and close to make a sandwich.
- Put the flour, eggs, and panko* in three separate pie plates or bowls big enough for your sandwich.
- Dust the entire sandwich with flour (including the sides and any fluff that is showing). Dip in the egg and then cover with the bread crumbs.
- Place sandwich in the hot oil and fry for about 2 minutes. Use two forks to flip it over and cook for another 2 minutes until golden. Remove from pan and place on a paper towel lined plate to drain. Sprinkle with salt and powdered sugar, slice it in half, and serve.
**I was generously given a copy of The Busy Mom’s Cookbook to review. All opinions of the book are completely my own.**
Chef in Training, Trick or Treat Tuesday, Cast Party Wednesday, Sweet Treats Thursday, Chic-and-Crafty, Tastetastic Thursday, Sweet Tooth Friday, I’m Lovin’ it Fridays, Sweets for a Saturday, A Well-Seasoned Life, Strut your Stuff Saturday, Weekend Wrap Up Party, Weekend Potluck, and all of these too!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: July 29, 2012