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Peanut Butter Burgers with Slim Jim Fries and Chocolate Malted Milkshake.
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Today the pictures say it all.
Which is why I have a total of ten. Yes, ten.
Remember I have a problem with decisions and I just could not decide which photos to use. Originally there was eighteen, so give me some credit. At least I got rid of eight, but trust me it was hard. Pretty sure I spent a good twenty minutes trying decide which photos to delete.
I have issues, I am aware.
I also am aware that I need to stop taking a hundred plus photos of the same food. Again, it is getting out of control.
You know what else is out of control??
Sweet Honey Bourbon Syrup. Or sauce?
I did not know which to go with syrup or sauce, but somehow I decided on syrup. You don’t even want to know how long that took.
Ok, so I have no idea what is happening to me.
I mean this sweet fritter thing you’re looking at has absolutely no chocolate. Not even a chocolate drizzle and you all know how much I love a good drizzle of chocolate. Example one, example two and example three.
But I honestly can not contain my excitement towards these fritters. They have four layers of awesomeness. Fritter, coconut whipped cream, honey bourbon syrup, strawberries, peaches AND blueberries! Very patriotic.
I don’t even know where to begin. Even on their own, all four elements are insanely good. Addicting even.
Let’s talk corn fritters first since they are the base of the recipe.
You guys know I hate frying food and will only do it for doughnuts. Well, I now take that back. I still hate frying, but I made one more exception beyond doughnuts and trust me these are worth it.
They are nothing like a doughnut, but they are so freaking good. Crunchy on the outside, soft and doughy in the middle with kernels of sweet summertime corn studded throughout. The fritter all by itself is amazing. And when it is hot, straight out of the oil is pure heaven.
But you still HAVE to do the rest of the recipe. Because it makes the fritters even better.
Yes, that is possible.
So the coconut whipped cream?
I have talked about this before but I am going to say it again. The stuff is good. I personally like it better than the original stuff and trust me, for this recipe it is a must! The slight sweetness from the coconut is so subtle, but it just works so well with the sweet corn, the honey, bourbon and the fruit. Even non-coconut lovers will love it.
It’s been tested.
But if the idea of coconut whipped cream sounds really offensive, or you just don’t happen to have a cold can of coconut milk lying around you can of course swap in the regular stuff. Obviously, it’s still delicious either way!
Now let’s talk about possibly my favorite part.
The strawberries, peaches and blueberries.
Are they not just SO mouth-watering or what? I am mean just typing this post make me want those things. I am a fruitaholic, especially come summer. Berries, peaches, nectarines, watermelon, bring em’ on!
Basically every recipe I have made the last week has contained some sort of fruit salsa and trust me I have been eating any leftovers with a spoon. No, I am not exaggerating. Really I am a fruit freak.
Anyway, the strawberries, peaches, and blueberries in the recipe just work. The flavors all together rule, and with the sweet honey bourbon syrup, it’s like magic…..
Oh yeah, the honey bourbon syrup.
Maybe this is my favorite part… Fine – they are all my favorite parts. Decisions stink.
This syrup is so, so, so simple. Only two ingredients, three if you count water. But it is the best syrup my tongue has licked. Honestly, it’s good and honestly it is a little stong on its own. I mean you can taste the bourbon, but mixed with honey it is just amazing. Then drizzled atop the the coconut whipped cream on top of the fruit on top of the corn fritter?
It’s truly perfect.
And no, I am not being dramatic, although that is something I would do. But this, this I am serious about.
Oh and don’t think that because this recipe has four parts it is complicated, because I promise it is not.
It comes together in thirty minutes, forty minutes tops if you you’re slow like me and snapping a gazillion photos in between. But I am betting you are not going to be doing that.
Actually I really hope you are not going to be doing that, because these are best right out of the oil. When they are still piping hot and the coconut whipped cream just melts into them and the fritters soak up all the honey bourbon syrup. Really eat them hot!
But don’t burn your tongue, I did that. It’s not fun.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
But it was totally worth it!
This looks so good. A question, though. I’m allergic to coconut. Sucks, right? What could I substitute for the coconut milk in the fritters?
Thanks!
Regular milk or heavy cream will both work great!
Thanks Rachel and I hope you love these!
Looks soooo good…:)
Thanks Bj!
Featuring YOU today! Thank you for linking up to {wow me} wednesday! 🙂
Ginger @ GingerSnapCrafts.com
http://www.gingersnapcrafts.com/2013/05/15-red-white-or-blue-ideas-linkparty.html
Thank you so much Ginger!!