Best 3 Deep Fried Peaches Recipes
Indulge in the delectable delight of deep-fried peaches, a tantalizing treat that combines the sweet juiciness of ripe peaches with a crispy, golden-brown coating. This Southern classic is perfect for summer gatherings, potlucks, or as a unique dessert option. With just a few simple ingredients and easy-to-follow steps, you can create this irresistible dish that will leave your taste buds craving more. Discover the secrets of making the perfect deep-fried peaches, including tips for selecting the right peaches, achieving the perfect batter consistency, and ensuring a crispy exterior with a tender, juicy interior. Explore variations of this classic recipe, such as adding a touch of cinnamon or nutmeg to the batter for a warm, aromatic flavor, or drizzling the peaches with honey or caramel sauce for an extra layer of sweetness. Get ready to embark on a culinary journey that will transport you to the heart of Southern hospitality, where food is always made with love and shared with joy.
Check out the recipes below so you can choose the best recipe for yourself!
JEAN HALBERSTAM'S DEEP-FRIED PEACHES
Jean Halberstam, who was married to the Pulitzer Prize-winning journalist David Halberstam until his death in 2007, is a well-known, accomplished cook. To make this dessert for a 2005 dinner party at their home on Nantucket, she plunged skinless peach halves into a batter, then sizzled them in a bath of boiling Crisco - yes, Crisco; "Nothing else makes them as crisp," she said - until lightly browned, and rolled them in sugar. Her dinner guests could not believe how good these were.
Provided by Jonathan Reynolds
Categories project, dessert, side dish
Time 30m
Yield Serves 8
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 1261, UnsaturatedFat 81 grams, Carbohydrate 50 grams, Fat 117 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 29 grams, Sodium 65 milligrams, Sugar 32 grams, TransFat 15 grams
DEEP FRIED PEACHES
This is a combination recipe-options include cutting the peach in half and filling cavity with an ammerato cookie or vanilla ice cream-put the peach back together-then fry!
Provided by Diana Adcock
Categories Dessert
Time 16m
Yield 6 serving(s)
Number Of Ingredients 13
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
Number Of Ingredients 10
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.
Tips:
- Choose ripe, firm peaches. Overripe peaches will break down during frying and underripe peaches will be too tart.
- Use a neutral-flavored oil for frying. Vegetable oil, canola oil, or grapeseed oil are all good choices.
- Heat the oil to the correct temperature before frying the peaches. The oil should be shimmering and hot enough to cause a drop of water to sizzle immediately.
- Fry the peaches in small batches. This will prevent the oil from cooling down too much and causing the peaches to become greasy.
- Don't overcrowd the pan. This will also cause the oil to cool down and make the peaches greasy.
- Fry the peaches for only a few minutes per side. Overcooked peaches will become mushy.
- Drain the peaches on paper towels before serving. This will remove any excess oil.
Conclusion:
Deep-fried peaches are a delicious and easy-to-make dessert. They are perfect for a summer party or potluck. With just a few simple ingredients and a little bit of time, you can enjoy this classic Southern treat.
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