April 8th, 2012
Recipe courtesy of www.newscanada.com. Recipe courtesy of Montgomery's Inn and adapted from Marie Beeton.
In a medium-sized bowl, combine flour and salt.
In a separate medium-sized bowl, whisk egg whites until stiff peaks form.
In a small sauce pot over medium heat, warm the milk with the butter until butter is just melted. Remove from heat and cool for 10 minutes.
Gradually whisk the milk into the flour and stir well to remove any lumps. Mix in yolks then gently fold in whisked egg whites.
Pour oil in medium-sized sauce pan to a height of 3 to 4 inches. Heat to 350°F to 365°F.
Dip the peaches (each peeled, pitted and sliced into 6 slices and patted dry) in batter until covered and fry in heated oil. Rotate in batches (do not over crowd) and cook until golden brown; about 3 to 5 minutes. Drain on paper towel and dust with powdered sugar. Serve warm.
Nutrients per serving: 82 calories, 2 g protein, 4 g fat, 9 g carbs.