Photo: National Peanut Board

From: Chef Todd Richards, The Shed at Glenwood, Atlanta. The sandwich was part of the PBJ for Good program that ran in 2014 to correspond with World Food Day, in which chefs from Atlanta and California were invited to participate. Yield: 1 slider. 

8 Tbsp. cornstarch
2 tsp. baking soda
3 tsp. baking powder
2 tsp. salt
10 oz. soda water
2 slices of bread
to taste, peanut butter
to taste, jelly
2 ½ cups cake flour

In a large bowl, combine the dry ingredients. Next, add soda water and mix to make the batter. Set aside.

Remove crust from bread slices and spread with desired amount of peanut butter and jelly. Put slices together to make a sandwich.

Next, dip sandwich into the flour, followed by the batter. Place sandwich in a medium frying pan and flash fry, alternating sides, until golden brown.