Recipe Review

Look! Deep-Fried Donut Peaches (aka Donut Peach Donuts)

Elizabeth Passarella
Elizabeth Passarella
Elizabeth Passarella is the author of the essay collection Good Apple and a contributing editor at Southern Living. A former editor at Real Simple and Vogue, she has spent more than 20 years writing about food, travel, home design, and parenting in outlets including The New York…read more
Follow
published Aug 24, 2010
pinterest
comments
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Apartment Therapy)

Really, it was only a matter of time before someone took the adorable, UFO-shaped donut peach and turned it into an actual donut. Or doughnut, depending on how you spell it (it is back to school week, so maybe we should get that straight).

These deep-fried peaches are from Cathy at Sixpoint Brewery in Brooklyn. She makes lunch there every day and writes about it on her blog, Lunch at Sixpoint.

Of course, given the setting, she used a beer batter. Cathy writes that the finished “donuts” aren’t mushy or fully cooked through, just warm, slightly soft, and covered in a crispy crust. She did core them beforehand, so that they have their characteristic hole.

• Donut Peach Donuts, at Lunch at Sixpoint

We’ll chalk these up as a healthier alternative to real doughnuts. Although we might be tempted to add a sugar glaze…

What do you think?

(Image credit: Apartment Therapy)

Related: How to Make Battered and Fried Sweets at Home

(Images: Cathy/Lunch at Sixpoint)

Filed in:
Beer
Bread
Recipe Review