PANKO-FRIED PEACHES

Panko-Fried Peaches image

Provided by Marcy Masumoto

Yield Serves 4 to 6

Number Of Ingredients 5

Canola oil, for deep-frying
5 to 6 soft large peaches, peeled and halved
All-purpose flour, for dredging
2 eggs, beaten
2 cups panko

Steps:

Pour the oil to a depth of at least 3 inches into a deep-fryer, wok, or deep, heavy saucepan and heat to 300°F.
Meanwhile, cut the peaches into 1/2-inch-thick slices. Spread the flour on a plate and spread the panko on a second plate.
When the oil is ready, using chopsticks or tongs, dredge a peach slice in the flour, shaking off the excess, and then dip in the egg, allowing the excess to drip off. Finally, dredge the slice in the panko, covering it as evenly as possible with the light flakes.
Carefully place the peach slice in the hot oil. It should immediately begin to bubble and hiss. While the first slice is cooking, continue to dredge and dip more slices in the flour, egg, and panko and add them to the oil. Fry no more than 3 or 4 slices at a time, making sure they do not touch one another, for about 1 minute, until evenly golden. Using a wire skimmer, transfer the finished slices to a wire rack set over a shallow bowl or pan to drain briefly. Serve piping hot.