Peach Beignets

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READY IN: 42mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the flour in a mixing bowl and make a well in the center.
  • Pour the wine, egg yolks, vegetable oil and salt in the well and whisk the wet ingredients together.
  • Gradually whisk the flour into the wet ingredients to make a batter.
  • When smooth, set aside 20 minutes.
  • With the tip of a sharp knife, cut the peaches in half from top to bottom.
  • Pit them by unscrewing the 2 halves, pulling away from the pit.
  • Cut each half into 3 even wedges (no need to peel them) and set aside.
  • Heat the vegetable oil in a deep fryer or 2 inches of oil in a deep, heavy pot to 350º F.
  • Using a mixer fitted with a whip attachment, whip the egg whites until soft peaks form.
  • With the mixer running, drizzle in the sugar and continue whipping just until stiff and glossy.
  • When ready to serve, fold the egg whites into the batter until completely blended.
  • Working in batches to avoid crowding the pot, spear a peach wedge on a fork and dip into the batter.
  • Drop into the oil and fry until golden brown, turning once.
  • Drain on paper towels, sprinkle with confectioners' sugar and creme fraiche, and serve immediately.
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