Make Rockography’s Deep-Fried PB&J, Like Ted Cipollone


The new rock-themed restaurant Rockography (504 Sixth Avenue) screams “extreme.” Menu items include the Bad-Ass Veggie Burger, the F.U. Burger (topped with fried tomato, onion rings, maple bacon, pickles, fried egg, and Velveeta sauce), and Yo’ Momma’s Meatloaf. In your face! If you’re tempted to walk this edgy culinary line, chef Ted Cipollone’s Deep-Fried PB&J sandwich is a good place to start.

“Peanut butter and jelly is a staple American lunch food and was a must-have dish when creating the menu at Rockography,” says Cipollone. “We decided to add this tuned-up, deep-fried version of this classic dish to the menu in hopes that it will take those who try it, back to their warm and fuzzy childhood memories. Our version has the palate for both grown-ups and kids: crunchy peanut butter, thick brioche bread, and sweet strawberry jam. Coupled with a carton of cold milk, this dish is the perfect lunchtime indulgence or after-dinner dessert.”

Rockography’s Deep Fried PB&J

For the waffle batter:
3 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 1/3 cups buttermilk
1/3 cup milk
1/3 cup melted butter
4 eggs
2 teaspoons vanilla extract
1 large orange (zest only)

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt, and set aside. In a second large bowl, whisk together the buttermilk, milk, eggs, vanilla extract, and orange zest. With a large rubber spatula, slowly add the wet mixture to the dry mixture. Fold in the melted butter just until incorporated. Do not over-mix. Store in plastic container, cover, and refrigerate until ready for use.

For the PB&J:

brioche bread slices, cut 1/2 inch thick
crunchy peanut butter
jam or preserve (strawberry, peach, raspberry, whatever)
waffle batter
powdered sugar
vegetable oil for frying

Spread 2 tablespoons each of the crunchy peanut butter and jam on the bread. In a deep fryer, heat vegetable oil to 350 degrees F. Have a plate lined with paper napkin ready to absorb the excess oil.

Dip the PB&J into the waffle batter and fry till golden brown on both sides, about 30 seconds each side. Be careful, as it will not take too long for this to burn so you will need to give this step your full attention. Place the sandwich on the plate. To plate, dust with powdered sugar, and serve warm with a cup of

This article from the Village Voice Archive was posted on April 4, 2011


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