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Beer-Battered, Deep-Fried Donut Peaches (aka Donut Peach Donuts)


It was so silly I had to do it. When I read that I would be getting a pint of donut peaches in the newsletter of my fruit CSA this week, the idea took hold of me: must make “donut peach donuts.” I just saw Inception like the rest of our society has, it seems, so I know more than ever now that when an idea is planted, it can grow and grow to take over your rational thought.

I dreamed and deliberated about how to make donut peach donuts. My first idea had been simple: make a peach jelly with the fresh fruit, and squeeze it in the middle of some sort of homemade donutty thing. Yeast-risen dough or cake-like dough? Both involved tons of steps, especially the yeast, which is actually my preferred donut type. Do I coat it with powdered sugar after it’s been deep-fried and done? Yuck… I know it’s classic, but I could never stand that fine dust of super-sweet. Maybe I don’t really want to make donuts after all? I hesitated.

But I was egged on: Wen-Jay, who organizes the CSA for Red Jacket Orchards, said that she’d “dreamed about it” too. Others thought the idea was “brilliant,” like Josh. Erin thought I should make “ice cream banana ice cream” next… not sure if she got that the peach was already called “donut” here… And Jenn said she imagined “a big battered donut peach with a dollop of cream in its indent.” Wait a minute, that sounded interesting, I thought. Why make jelly from these peaches when you can play off their already donut-looking shape?

IMG_6224fresh donut peaches: before doubling the “donut”


So I bought a gallon of canola oil and went with the battered, deep-fried idea. I cored the peaches carefully using a paring knife. After eating a couple of them already, I found that their pits were fairly small, as far as peaches go, and that they were impossible to miss, since they were right in the buttoned-up center of the fruit.

“Donut peaches” are an heirloom variety that has recently picked up in popularity, due to their irresistibly cute shape. They also have white flesh, and white peaches have been well-embraced as of late, too. Their characteristics are just like that of a normal white peach — fuzzy skin, mildly sweet and not very tart taste — but instead of growing evenly around the pit, the fruit bulges from its sides like a pinched balloon, or, well, donut. This rare variety is purportedly easier to grow as they’re more resistant to frost, pest and disease. I really like how they’re easier to eat: not too big, and the flesh pulls away cleanly from the pit.


Of course I used beer in the batter for this. I went with a simple batter, not very different from my formula for pancakes, and it only needed a few ingredients readily on hand: egg, flour, beer, sugar and salt. As for beer, I’d say go for anything crisp and light-tasting like a pilsner or lager, something with a lot of carbonation to puff these things up. You’re not really going to taste it anyway. I just used a homebrewed Saison by Sixpoint’s headbrewer Ian McConnell, the palest-looking beer in the kegerator that day.

IMG_6231a homebrewed saison goes into the batter

IMG_6234a few frantic seconds of deep-frying = golden surface, unchanged center

If you’ve ever made onion rings, this procedure is pretty much the same. Pour enough oil to fully submerge your peaches into the bottom of a tall pot. Get the oil to an sizzling 375 degrees (you can use a thermometer for this, or just test a dollop of batter in the hot oil to see how quickly it fries). Dunk the cored peaches into the batter to coat them, and drop them into the oil. A few seconds later, you should have a golden brown deep-fried ring of peach. It tastes great — the flesh of the peach is still as fresh and juicy as it was to begin with, just lightly warmed up around the skins. The outside is blissfully crisp and savory, like a beignet. And it looks pretty much exactly like a donut. I am so happy I could jump out a window.


IMG_6250after: a batch of donut peach donuts

Now, since another name for donut peaches is “Saturn” peaches, should my next quest be to make planets out of these things?

Beer-Battered, Deep-Fried Donut Peaches
(makes 6)

6 donut peaches, carefully pitted without cutting the rest of the fruit
1 egg
1 cup all-purpose flour
1 cup beer
1 tablespoon sugar
1/2 teaspoon salt
about 4 cups canola oil (or enough to submerge)

Bring oil to about 375 degrees. It should be slightly sizzling. Whisk together the egg, flour, beer, salt and sugar. Dunk the pitted donuts into the batter to coat completely.

Test if oil is hot enough to deep-frying by dropping a dollop of batter in first. If it sizzles up and turns golden brown within a couple seconds, it’s ready. Shake a little batter off each peach and deep-fry in batches of two or three at a time. (You’ll want to keep the oil consistently hot, and adding more peaches will lower its temperature.) Once golden brown, after approximately 5-10 seconds, transfer to paper towels to drain. Serve with ice cream or whipped cream optional.


Comment from Gabriela
Time August 19, 2010 at 6:47 pm

Why would you deep fry a beautiful, healthy doughnut peach!?! MMMM…they do look tempting though šŸ˜‰ Very creative!

Comment from Joslyn @ missfitbliss
Time August 19, 2010 at 7:54 pm

I like this idea! I was looking at donut peaches just the other day and wanted to try them. They just made me crave actual donuts though. So this is a perfect happy medium.

Comment from City Share
Time August 19, 2010 at 8:51 pm

Fabulous! This could be a summer offering at the Chip Shop.

Comment from meg m.
Time August 19, 2010 at 9:43 pm

oh my god, this might be the best idea anyone has ever had. why *wouldn’t* you fry a peach? why hasn’t everyone been frying peaches all along? working at home is just not worth it if i’m going to miss out on this kind of stuff…

Comment from deb
Time August 19, 2010 at 11:30 pm

This is brilliant!

Comment from Megan
Time August 22, 2010 at 4:38 pm

Just gave these a try. My peaches were way harder to pit! But still very tasty.

Comment from Amanda
Time August 24, 2010 at 6:07 pm

Oh my goodness. This looks amazing. I’d eat a dozen of these.

Comment from Paris Patisseries
Time August 24, 2010 at 9:50 pm

This is absolutely insane, and I LOVE IT! Donut Peach Donuts . . . it makes my mind spin with other possibilities.

Comment from Lisa
Time August 25, 2010 at 12:53 am


Comment from charlotte
Time August 25, 2010 at 4:01 am

Looks very yummy. You mentioned pancake batter. Could you post this, too. You make it with beer? That would be great for college age guys ;}

Comment from Margot
Time August 25, 2010 at 8:17 am

Delicious, my mom used to make similar deep fried apple pieces :)

Pingback from (ovenProof) » Blog Archive » hello, peaches.
Time August 27, 2010 at 3:13 pm

[…] peach donuts! Lunch at Sixpoint seems to be a regular over at the and now LaS is going to end up a regular over […]

Pingback from Relishments » Highlights: Peaches
Time August 30, 2010 at 7:44 pm

[…] you’re feeling adventurous (frying scares me), perhaps you should make theseĀ Beer-Battered, Deep-Fried Donut Peaches as seen on Sixpoint (via the Kitchn; also seen on Mark Bittman’s […]

Comment from Charlie
Time September 11, 2010 at 10:07 pm

This looks delicious! I love the idea!

Comment from mycookinghut
Time July 28, 2011 at 5:30 pm

I have never tried this kind of peaches and of course never tried fried donut peaches too! Thanks for this post!

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Time November 13, 2012 at 10:10 pm

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Pingback from Doughnuts for the Not-so-Sweet Tooth | Emeralds & Ampersands
Time September 5, 2013 at 8:26 pm

[…] Adapted fromĀ Lunch at Sixpoint […]

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