Deep Fried Peaches Recipes

SOUTHERN FRIED PEACHES

Steps:

• Peel and halve peaches.
• Melt butter in skillet.
• Place cut side down in skillet.
• When edges are browned, turn over.
• Sprinkle with half the sugars and allow other side to brown.
• Turn once more and sprinkle with remaining sugars.
• Cook until sugars caramelize slightly, turning peaches to coat.
• Serve as is or top with whipped cream and chopped pecans.

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.