Juicy, peach pie in one bite! With a crispy outside, sweet inside and dipped in a vanilla cinnamon glaze these fried peaches will blow your mind!
WHAT ARE FRIED PEACHES
Fried peaches come from a favorite restaurant from the south. Using fresh peaches from peak peach season, dipped in a sweet graham cracker crust and fried. Pair it with the vanilla glaze.
WHAT DO I NEED TO MAKE FRIED PEACHES
- FRESH PEACHES
Fresh peaches are best when they are nice and ripe.
CAN I USE FROZEN OR CANNED PEACHES
If you want to use frozen peaches make sure you defrost them on a paper towel for extra liquid to remove. Same goes for canned. Dry off the syrup or water it is packaged in before dipping.
WASH AND CUT YOUR PEACHES
Prepare your peaches by washing the peach fuzz off, dry then slice.
CAN I USE WHITE PEACHES?
YES! White peaches can be just as sweet and flavorful as yellow peaches. Feel free to use either or both varieties.
MAKE YOUR GRAHAM CRACKER CRUST
You will need
- graham crackers
combine all ingredients in a blender or food processor and blend into crumbs
MIX YOU EGGS AND MILK
take your two eggs, milk and whisk them together.
DUNK YOUR PEACHES
- Coat peaches in your milk mixture
- lightly coat it in the graham cracker crust
- repeat by coating in the milk
- dip one last time in the graham cracker crust
FRY YOUR PEACHES
In a pan of preheated oil add your peaches. Fry for a few minutes on each side just till they are golden brown.
HOW DO I KNOW WHEN THE OIL IS HOT ENOUGH?
Without a thermometer you can tell when the oil is hot enough if you flick a few drops of water in the pan it will bubble. If it doesn’t bubble or react the oil needs to be otter. If is splatters out of control it might be a little too hot.
Using a thermometer the oil needs to be at 350 degrees F.
REST YOUR FRIED PEACHES
Using a slotted spoon remove your peaches from the hot oil and place on a rack or paper towel to allow any extra oil to drip off.
Dust with powder sugar or serve with a vanilla glaze.
MAKE YOUR CINNAMON VANILLA GLAZE
This glaze is delicious for drizzling over or dipping your fried peaches in.
WHAT DO I NEED FOR CINNAMON VANILLA GLAZE
- heavy cream
- powder sugar
HOW TO MAKE VANILLA GLAZE
- in a heavy bottom pan bring the cinnamon and heavy cream to a boil.
- As soon as it boils remove from heat.
- in a bowl add your heated cream and whisk in your powder sugar and vanilla.
HOW TO SERVE YOUR FRIED PEACHES
Serve fried peaches immediately. Fried foods are not great when cold OR re-heated.
CAN I MAKE THIS AHEAD?
A lot of the prep can be done a head of time. You can blend your graham cracker crust, and make the glaze days before. When it is time to dip and serve your peaches you will not need to allow time for those steps.
HOW DO I STORE THE GLAZE
If you are making the glaze ahead of time, or have leftover glaze you will just need to store it in an air tight container in the fridge. It will be good for 7-10 days.
HOW DO I TELL IF A PEACH IS RIPE?
A Peach is perfectly ripe when you can press into the peach and it will slightly give. If it doesn’t give at all it isn’t quite ready, and if it is mushy then you waited a little too long. Chances are the peach will still be extra sweet and you will be able to use it, just handle with care. Unless it’s like applesauce then don’t use it.
WHAT OTHER PEACH RECIPES DO YOU HAVE?
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CINNAMON VANILLA GLAZE
- 1 c heavy whipping ream 1 T reserved
- 1 t cinnamon
- 1 t vanilla
- 3 c powdered sugar
- 4 peaches peeled, pitted, each sliced into 6 slices
- 1 packages of graham crackers
- 1/2 c flour
- 1 t cinnamon
- 1/3 c sugar
- 1/4 t salt
- 2 eggs
- 1/4 c milk
- oil for frying canola, peanut, coconut
- powdered sugar to dust
- Scald the heavy cream in heavy-bottomed pan over medium heat, stirring frequently. Add 1 t cinnamon.
- The cream will begin to steam, as soon as it starts to boil, remove from heat and pour into glass bowl. Add vanilla, then whisk in powdered sugar.
- In large frying pan, pour oil to 1/2" deep. Begin to heat over medium heat.
- Process graham crackers in food processor or blender until finely ground. Pour into bowl. Add flour, cinnamon, sugar, and salt. Mix well. Separate half into another bowl.
- In separate bowl, whisk eggs and 1/4 c milk. Separate half into another bowl.
- Once oil is hot enough for frying (flick water into it and it immediately begins to sizzle gently. If it sizzles fiercely, it's too hot.), dip peach slices into egg mixture, then cracker mixture. Repeat so you have two layers of egg/cracker mixture. Halfway through your peaches, begin using second bowls of graham cracker crumb mixture and egg mixture.
- Drop slices into hot oil and let cook for about a minute. Once that side is firm and golden, flip over with tongs and let other side cook until golden. Depending on how big your pan is, you could fry 4-6 peaches at a time. Do not overcrowd pan. Place on paper towel-lined plate. Finish remaining peaches.
- Serve hot with warm dipping sauce.