Deep-Fried Peaches (and other healthy things)

Who doesn’t love a Georgia peach? At their peak, these fruits are tender, sweet, juicy, and just heavenly. So how else to carefully preserve and present this deliciousness as a dessert? Why batter and deep fry it, obviously!

I’m not sure why, but I’ve had this odd hankering to deep fry things lately. Somehow, this led to stumbling across a tasty concept: deep fried peaches! As funny as it sounds, this is actually quite a simple preparation that really shows off peaches at their best–warm, tender, and encased in a poofed, light, crisp, sweet, fried exterior. What’s not to love? Diets be damned, its fruit, isn’t it? 😉

Oh, and that photo could use some explanation: once I started deep frying, I just couldn’t stop. So I went for some other fruit I had handy as–and I’m sure I’m alone on this one–I thought the idea of a deep-fried (fruit) salad was hilarious. So above, you’ll see deep-fried peach, banana, cherry, and grape, the former two being much better candidates for deep frying than the latter two.

As delicious as this dessert is, unfortunately, it doesn’t keep very long, so aim to serve this very close to the time you cook it. Otherwise, that warm inside and the crisp, delicious outside will meld into a limp, juicy, soggy (albeit still delicious) mess. Once the peach is exposed to the batter, it just begins to macerate, so its a race against time before it just surrenders all of its sweet juices.

  • 4 ripe peaches (1/2 a peach = 1 serving)
  • 1.5 cups flour
  • salt
  • 2 egg yolks
  • 3/4 cup cold water
  • 1.5 Tbsp olive oil
  • 2 Tbsp brandy
  • 4 egg whites
  • Vegetable oil (enough to cover–have a whole bottle handy)
  • For coating the fried batter:
    • sugar
    • ground cinnamon

In the bowl of a stand mixer, add the salt, flour, and egg yolks. Start mixing and pour in the water slowly followed by the brandy. Let this continue to stir for a minute or two until the batter becomes thick and smooth in appearance. Transfer this to another bowl and set it aside to rest for two hours so that you have ample time to build up your expectations. The reason for this resting time is analogous to when you make crêpe batter.

Now that its closer to frying time, get a pot of water boiling. Slit an X on the bottom of the peaches and place them in the hot water for about 30-60 seconds. Remove, plunge in an ice bath briefly, and now peeling off the skin should be a fairly easy task.

While you do this, fill a sturdy pot with enough oil to cover the peach halves and warm it up to about 350°F (figure around 10 minutes of medium-high heat on the stove top).

With the peaches skinned, cut them in half and discard the pit. I might have lost a peach during the process, ahem.

Now, back to the stand mixer. Beat the egg whites until you get firm peaks. Lighten the batter by mixing in about a quarter of the fluffed egg whites. Then, gently fold in the rest of the egg whites, taking care to only fold as much as is necessary as you don’t want to beat all the air out. The air is where you get the fluffiness for the end result.

With the batter all ready to go, the peaches halved, and the oil hot (drop in a bit of batter to verify its hot–it ought to bubble and ascend right up to the surface quickly), its time to get frying. Plunge a peach half into the batter, ensure its coated all over, and get it right into the oil (taking care not to splash it or burn yourself!). Work in batches, as whenever you deep fry, you want to keep the oil at a steady, hot temperature. Putting in a lot at once will drop the temperature and just lead to sad, soggy batter.

The batter should immediately poof up. After about 45 seconds go by, do your best to turn the peaches over so both sides brown evenly.

After about a minute and a half, its time to fish out the peaches. Let them drain on some paper towel, and when just cool enough to handle and not soaked in oil (but still hot and glistening), roll the peaches in a bit of mixed sugar and cinnamon so as to coat them like a powdered donut.

And now, there’s no time to waste–get to eating these while they’re hot! Enjoy!

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37 Responses to “Deep-Fried Peaches (and other healthy things)”

  1. Lydia (The Perfect Pantry) Says:

    Oh goodness, what have you done to those perfect peaches??! I think the idea of fried fruit is hilarious, but I am a purist who thinks that a perfect peach is one of the best things ever, no adornment needed. Fun to try new things, but please come back to gorgeous, “naked”, healthy fruit!

  2. Y Says:

    Nice one! They look so perfectly fried that they almost resemble donuts 😀 I’m quite partial to banana fritters myself.

  3. Bellini Valli Says:

    This is like an apple fritter only with peaches…it is a great concept:D

  4. Ivy Says:

    I’ve had banana fritters before but no other fruit. WOW I can imagine all those juices coming out with every single bite.

  5. ruhama Says:

    Oooo–this is like fair food! Just put it on a stick and you’re set. 😉

  6. Deeba Says:

    Diets be damned Mike…I’ll go for a platter of deep fried fruit salad please! Woohoo, they do look like f’ruit-o-nuts’!

  7. noble pig Says:

    Thsi is why I like you, becuase of crazy deep-fried peaches! What an idea, I must try…with a little whipped cream of course!

  8. Peter Says:

    Mike, you could call these peach Beignets…dust some sugar and cinnamon and VOILA!

  9. heather Says:

    i’m glad to see i am not the only one perverting fruit by frying it! i just finished an article on costa rican inspired food for a travel website, and did fried bananas with black bean dip… sometimes, a delicious fruit really is improved on by dunking it in batter and oil, huh? 😉

  10. Mary Says:

    I find deep fried fruit salad hillarious! :)

  11. _ts of [eatingclub] vancouver Says:

    Oh! COOLIO! Hahaha. =D

  12. pam Says:

    I love the thought of you searching, trying to find other fruit to fry!

  13. Ann Says:

    That is wrong on soooo many levels – and I want one!!

  14. grace Says:

    “aim to serve this very close to the time you cook it”

    first of all, there’d be no serving of it–i’d eat it all myself. secondly, the timing would not be an issue, as i’d eat it as soon as it was cool enough to put in my mouth! awesome idea!

  15. RecipeGirl Says:

    Wow- something I’ve definitely ever thought of! I’d love to taste them. And I’d want to dip them in whipped cream or something like that!

  16. Helen Says:

    I am really attracted by this idea! I love peaches and this just seems so naughty! I will have to get over my serious fear of large quantities of hot oil before I can make it though…

  17. Deborah Says:

    I thought I had seen it all, until I saw this! My mouth is seriously watering…

  18. clumbsycookie Says:

    Wow Mike, that’s brilliant! I can imagine that with a big fat scoop of ice cream and I’ll be in heaven!

  19. zenchef Says:

    You had me at ‘fried peaches’. Damn that looks good!

  20. Jan Says:

    I’ll just have two please – with ice cream! They look good!

  21. EAT! Says:

    You’re killing me!

  22. the caked crusader Says:

    Oh my god! I have seen the future and it is deep fried fruit! I cannot express how excited this photo made me…in truth, it was far too excited.
    What a yummy idea.

    I’m a little bit scared of deep frying for two reasons:
    1. The spitting oil scares me
    2. I fear I will become addicted and end up deep frying everything I cook

  23. Toni Says:

    I busted up laughing at the idea of a deep fried fruit salad! Honey, what have you been smoking? 😉

    I’m with Lydia on this one……..I drove up to Julian for peaches this past weekend. They’re absolutely the best I’ve ever tasted after resting on the counter for about 3 days. Deep frying them will just delay the pleasure – and with peaches this good, the pleasure is almost unbearable!

  24. Sandie Says:

    Hey, I’m from the Midwest, and if I said I didn’t enjoy a good fritter now and then, I’d be lying. This is great take on the traditional apple fritters that are so prevalent in the fall. You open up a stand selling these – you’d be a wealthy man in the blink of an eye. Weird, huh?

  25. mikky Says:

    very creative… hmmm… thinking of topping it with a scoop of vanilla ice cream again… lol…

  26. Aparna Says:

    Actually, I don’t see why you can’t deep fry peaches if you can make apple fritters. I’m sure they were good.
    We have a traditional preparation where we deep fry ripe plantains.

  27. Divya Says:

    You have just tempted me enough to get my frying pot on the stove (which I resist). Love the innovative idea. Those look puffed up and I can just hear them calling out my name!

  28. Jude Says:

    Sounds like a good idea to me. Crisp crust and creamy interior? I’m sold!

  29. kittie Says:

    Woo hoo – deep fry it baby!

    These look delicious – and at least are more healthy than a deep fried mars bar 😉

  30. Nora Says:

    nice one, Mike!

    I nioticed that peaches are coming into season now, but still rather expensive. But this makes me happy – you know how much I luuurve stone fruits!

  31. Maggie Says:

    The peaches look delicious! I was on a donut kick earlier this year and tried making fruit fritters. Guess what, strawberries are too wet and don’t work. I’m going dig out the recipe and try it with peaches.

  32. Nicisme Says:

    I’m amazed by this. I would love to try one, I must look out for some peaches now.

  33. VegasDude Says:

    HOLY SPAWN OF SATAN !! ~ ~ Repent, Repent I Say!! Hehehe … Mmmmmmm SINful.. =)

    After years of resisting the urge to buy a Deep Fryer, I have broken down.. – Waring Pro – 1 gal of oil :0)
    If I’m gonna fry, I will fry well, damnit….

    And YES, This is on my “To Fry” List now !.. Mmmmm

    May try a Pear, Or Mango Slices too…
    OH, And YES…. ICE CREAM ON TOP !!!

    THANKS… Now I envision popping pant buttons
    BUT, Your Site is now on my FAVORITES !!!!

  34. bjprice Says:

    We have a cafe that their special dessert is fried peaches – served with a cream with cinnamon added. They are to die for!
    Can’t resist having them from time to time – I was actually searching for a similar recipe.

  35. Arancini di Riso (deep-fried balls of risotto) from Mike's Table Says:

    […] frying things just has a way of making all sorts of simple things more interesting, and well, downright […]

  36. John Sanders Says:

    Kudos for the article. I can hardly wait making it. There a lot of interesting deep fried food beyond french fries!

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