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Peach Fritters

Source of Recipe


From "How to Read a French Fry" by Russ Parsons






List of Ingredients



• 2 cups all-purpose flour
  
• 2 large eggs, beaten
  
• 2 Tbsp butter, melted
  
• 1 cup light-flavored beer, at room temperature
  
• 1/4 tsp salt
  
• 1 Tbsp Cognac
  
• 4 large peaches
  
• 1 Tbsp sugar
  
• Vegetable oil, for deep-frying
  
• 2-1/2 cups crushed amaretti (see note)
  
• Cinnamon sugar, for dusting (see note)
  






Instructions



1. 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.
   
   
2. 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.
   
   
3. 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 350º 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.
   
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   Chef's Notes:
   
   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.