(Can you even believe it? My First “Real Girl” post!)
Recently, I found myself with a week of vacation from coffee land. With no discernible plan, C and I took to the road, namely I-90 and 1-84, to visit our dearest friend deep in Washington’s wine country.
It’s a long drive, guys.
About the time we reached the “Palm Springs of Washington,” which is, I shit you not, what the tourism board of Yakima decided to put on their signs, I had seen quite a few local fruit stands. My hands were fair itching to get ahold of a flat of fresh, local peaches, if only to pare and freeze them to make a peach cobbler in December. Because peaches. Yum.
I never did get my flat of roadside peaches, but by the end of the vacation I had a much-coveted Costco membership. So, alongside half-priced gallons of gin and oil drums of mayonnaise, a flat of peaches was suddenly in my reach. And it was a thing of glory.
I then remembered a recipe I had saved several years ago – Doughnut Peach Doughnuts (find the original post here ). I am not much a doughnut fan myself; my taste buds tend to swing sour or salty instead of sugary sweet, so if you’re about to skip this outright because doughnuts don’t rock your world, think again.
The peach is the doughnut.
Clearly, these are not doughnut peaches. This is my substitute for plain ol’ peaches.
Your peaches will take a delicious batter-clad journey from this:
To the ultimate in peach heaven – crispy, juicy, sweet heaven.
I wish I had a picture of C’s face as he ate these. I was too busy double-fisting these bad boys to grab the camera.
In conclusion – try these. Substitute gluten-free beer and almond flour if that’s your thing. Just eat them.
Doughnut Peach Doughnuts
Adapted from Lunch at Sixpoint
1 cup all-purpose flour
1 cup beer
1 tablespoon sugar
1/2 teaspoon salt
about 3 cups canola oil ( for frying)
For the Topping:
1/4 cup sugar
1 tablespoon cinnamon
Use a sharp knife to slice each peach in thirds around the pit, using care to keep the peach intact. Gently remove pit and discard. Stir together the flour, sugar and salt. Add the egg and the beer, and whisk until just combined. Dunk the peaches in the batter, coating each fruit. Heat the oil until it reaches 375 degrees on a deep-fry thermometer (batter should sizzle and brown in a few seconds when dropped in oil). Transfer three peach rings into the oil, taking care to avoid oil splatters. In just a few seconds (5-10), the peaches should be golden brown. Flip peaches and allow them to brown to the opposite side. Remove them from the oil and transfer to paper towel lined plates to drain off excess oil. Repeat with the remaining peaches.
For the topping, mix together the cinnamon and sugar, and sprinkle some over each side of the doughnuts. Let the doughnuts stand until they are cool enough to eat, and then enjoy!