I am trying to develop a technique to deep fry peanut butter. 2 failures I have had are: just freezing it and battering in a tapioca slurry-blew up in fryer. Peanut butter fudge with the same batter also blew up in the fryer. so low tech is not working for me. anyone have advice for a low tech solution?
My next progession is to drop some science on it. Im thinking pliable soft gel (iota carrageenan and aple pectin), but I'm not sure with the high fat content in the PB.
Any one out there ever attempted any thing like this? any and all advice is welcome