I have never been to a County or State fair, after doing some research I surmised that much of what you are offered is fried, deep fried. There is also pie, especially at County fairs. I took ripe peaches and nectarines, battered and deep fried them. Its easier to manage than a piece of pie and it fits into the deep fry theme that seems to be prevalent at fairs. These are light and its best to eat right away while they are warm and crunchy. When you bite into that wonderful fried dough you get the added flavor of fresh fruit. I finished them off with a dusting of confectioners sugar. You can use any kind of fruit you like, you can even bake the fruit first. I chose to use the fruit raw but it would work either way.
Test Kitchen Notes
Quite lovely! The fruit heats just a bit but provides a wonderful, melting contrast to the crisp exterior. Next time, I might add a nip of brandy or similar to the batter to enhance the flavor, but overall more than satisfying. Bravo! - Kukharka —mitschlag
4-6 (depends on serving size)
The batter and fruit
egg lightly beaten
all purpose flour
ripe nectarines peeled and sliced into 12 slices
ripe peaches peeled and sliced into 12 slices
pinch of cinnamon
pinch of nutmeg
Vegetable oil (I used canola) enough to fill a medium saucepan half full
confectioners sugar to dust after fried
In This Recipe
The batter and fruit
Lightly beat your egg in mixing bowl, add milk and melted butter stir to combine. Add dry ingredients stir to combine. It's ok if there are a few lumps. Cover and refrigerate for an hour.
Put the sliced nectarines and peaches in bowl, add sugar, cinnamon and nutmeg. Stir to combine and set aside until batter is ready.
If you have a deep fryer use it according to directions if not use a medium saucepan or deep skillet add enough oil so that its half full. Heat oil to 375 degrees.
Take your batter out of the refrigerator, using a skewer or fork dip your fruit into the batter and gently put in the hot oil.You should only fry 3 or 4 slices at a time. Fry until golden brown turning to make sure all sides are nicely browned. With slotted spoon remove from oil and place on brown paper bag or paper towel on cooling rack. After the fruit is all fried dust with confectioners sugar.
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking,
I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando.
I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.