FRESH PEACH FRITTERS

Quick and easy!  Crispy, chewy, bite-me, outtards, hiding deliciously, poofy, moist, peach-riddled innards.  Tastes like summer!

August in the Okanagan means FRESH PEACHES.  Plucked right off the tree, those softly, sunset-hued, boldly plump, orbs, with their velvety thin layer of fuzz, are always whispering, "Bite me!"  So what's a girl to do?

Ha!  Really though, it is ridiculously easy to wax poetic about the potent deliciousness of fresh peaches.  There's so few, if any other, fresh fruit, that as soon as you take a bite of a perfectly ripe one, sweet rivers of juice run down your arm, whilst your taste buds do the happy dance.  Well, it's true!

 

Roadside fruit stands, here in the Okanagan,
might not be as prolific as they were in the
olden days, but the stands that do remain,
have become icons, of sorts. 

In essence, the very definition of Farm to Table.  A truly easy, and feel-good, way to pay homage to our orchardists and farmers.  That's partly why I so enjoy my every-few-days, browse-and-buy, freshness at Paynter's Fruit Stand in West Kelowna. 

The other reason, of course, being the bags of bodaciously fresh fruit and veggies that end up in my very own kitchen.

[And thanks oodles, Paynter's for the great peach pic!]

Needless to say, yesterday's fruit stand haul was very peachy keen.  So what's a girl to do?

Peach fritters are pretty darn quick and easy to throw together, and even though you've doughnut-ized those just-picked peaches, the unmistakable freshness is completely intact.  So you might say that these peach fritters taste like summer.  And who doesn't want to taste summer?

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Adapted from Bunny's Warm Oven food blog, for The Last Wonton.
Thanks Bunny, for the peachy inspiration.

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Something fuzzy this way comes......

FRESH PEACH FRITTERS - Makes about 12

1 cup flour
1 teaspoon sea salt
1 teaspoon baking powder
2 tablespoons sugar
1/2 teaspoon cinnamon
2 eggs, beaten
1/3 cup milk
1 tablespoon butter, melted
1 1/2 cups diced fresh peaches (I used 2 pretty big peaches)

For glaze: Combine about 1 cup icing sugar with enough milk, or canned milk, to get the perfectamundo drizzling consistency.  Or

Cinnamon sugar coating:  Just toss 1/2 cup sugar, with a little schwack of cinnamon, in a flat bottom bowl.

Using a whisk , combine flour, salt, baking powder, 2 tablespoons sugar and cinnamon in medium bowl.  Whisk in eggs, milk and melted butter.  Fold in peaches.

Heat oil in deep pan, fryer or wok to 375F.  Make sure you do not get your oil too hot, or the outside of your fritters will brown too quickly, before the inside is completely cooked.

Plop a slightly generous 1/4 cup batter into hot oil.  The batter will sink at first, then rise.  Cook 3-4 minutes, depending on size of fritters, flipping with a chopstick or long handled fork, to cook both sides evenly.  Remove cooked fritters from oil, onto paper towels or newspapers to drain.  Repeat with remaining fritters.

Glaze hot fritters.  Or plop each fritter into a flat bottomed bowl with a bit of cinnamon sugar and coat well. 

Serve warm, with a big, summery, smile. 

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BITE ME!

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