Shereen Pavlides’ Fried PB&J Tortillas

3 to 4 cups peanut or canola oil

Homemade Peanut Butter

6-inch flour Tortillas

Bananas - thinly sliced lengthwise

1 large egg - beaten

fine Sea salt

confectioner sugar

Homemade Strawberry Jam - warmed

Heat the oil in a 12-inch straight sided sauté pan over medium heat to 360 to 370 degrees F.

Spread the peanut butter down the center of the tortilla. Top with the sliced bananas.

Fold in the peanut butter spread sides of the tortilla and roll up, like a burrito. Brush the egg on the open flap to seal and close.

Place the tortilla into the heated oil, seam side down and pan fry until lightly golden, 30 to 60 seconds. Turn and repeat, 3 turns total. Cradle the heat between medium and medium low to maintain the temperature.

Note: the oil should come about halfway up the sides of the tortilla when frying.

Remove to a paper towel lined plate, lightly sprinkle with salt. Cut on a diagonal, sprinkle with powdered shugá and serve with warmed strawberry jam in a ramekin on the side for dipping.