Best Deep Fried Peaches Recipes

JEAN HALBERSTAM'S DEEP-FRIED PEACHES

Steps:

• Mix the flour and salt in a large bowl. Form a well and stir in oil and egg yolks, then 3/4 cup very cold water little by little until the flour is incorporated. Add brandy and stir for 10 minutes until batter is smooth and a bit thicker. Let batter rest for at least two hours.
• Skin the peaches by dropping them in boiling water for 5 to 10 seconds and plunging them immediately into ice water. Peel off the skin, then sprinkle the peaches with lemon juice to prevent browning.
• When the batter is ready, beat egg whites stiffly. Stir 1/4 of the egg whites into the batter to lighten it, then gently fold in the rest, as you would for a soufflé.
• In a large, deep pot, heat the shortening to 360 degrees. Cut the peaches in half, remove their pits, dip them in the batter, and fry a few at a time in the hot oil until golden, 30 to 90 seconds per side. Don't put all the peaches in at once or the oil temperature will drop too much. As soon as the peaches are golden, remove them to drain on a rack or paper towels and quickly roll them in sugar to coat completely.

DEEP FRIED PEACHES

Steps:

• Take blanched, peeled peaches and roll in the 1/4 cup flour.
• Combine the remaining flour, sugar, coconut, cracker crumbs, cinnamon, ginger, baking powder and salt in a large bowl.
• In a smaller bowl combine the egg and 1 cup of milk.
• Fork into the the flour mixture.
• If the batter is to thick add a bit of milk.
• Pour oil into a large, deep saucepan so that its around 3 to 4 inches deep-heat to medium high.
• Dip peaches in the batter and then into hot oil.
• Fry for 3 minutes or until golden brown.
• The pan should hold 3 at a time without touching.

DEEP FRIED PEACHES

Steps:

• 1. Mix flour and salt in a large bowl. 2. Make a well and stir in oil and egg yolks. 3. Add 3/4 cup very cold water little by little until the flour is all incorporated. 4. Add brandy and stir for 10 minutes until smooth and thick. 5. Let batter rest for two hours. 6. Skin peaches by dropping into boiling water for 5 to 10 seconds and plunging immediately into ice water. Peel off skin, and sprinkle with lemon juice to prevent browning. 7. Beat egg whites stiffly. Fold in batter. 8. Heat shortening to 360 degrees. Cut peaches in segments, dip in batter, and fry until golden, 30 to 90 seconds per side.