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Peach Fritters
From How
to Read a French Fry: And Other Intriguing Kitchen Science
2
cups all-purpose flour
2 large eggs, beaten
2 tablespoons butter, melted
1 cup light-flavored beer, at room temperature
1/4 teaspoon salt
1 tablespoon Cognac
4 large peaches
1 tablespoon sugar
Vegetable oil, for deep-frying
2-1/2 cups crushed amaretti (see note)
Cinnamon sugar, for dusting (see note)
Sift the flour into a bowl. Beat in the eggs, butter, beer and salt
until smooth. Stir in the Cognac. Cover and refrigerate for 2 to
3 hours. To peel the peaches, using a kitchen utensil, carefully
dip them briefly in boiling water, from 30 seconds to 2 minutes
(ripe peaches will take a shorter time, firmer peaches will take
longer).
Using the kitchen utensil, carefully remove from the boiling
water and immediately place in an ice-water bath to stop the cooking.
The skin should slip off easily.
If it doesn't, with the kitchen
utensil, carefully return the peaches to the boiling water for another
15 to 30 seconds. |
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Being careful that they have cooled enough to handle, slice peeled
peaches fairly thick (about 1/2 inch) into large bowl. Add sugar;
toss to mix well. Set aside for 30 minutes. Heat the oil to 350
F. Put the cookie crumbs in a shallow bowl.
Dip the peaches in the
batter, a few slices at a time, then roll them in the cookie crumbs
and fry until golden brown on all sides, 4 to 5 minutes. Remove
from the oil, drain on paper towels and serve hot, dusted with cinnamon
sugar.
Yields 6 to 8 servings.
Note:
Amaretti, Italian almond cookies, are available at Italian markets
and some supermarkets. Substitute other cookies, if desired. For
cinnamon sugar, combine 1/4 cup sugar and 1 teaspoon ground cinnamon.
(Updated: 10/30/08 SN) |
