Food photography is so stressful.
Well, it’s probably only stressful to me, because I’m not good at it. Now granted, I look at some of my way older posts (and by older, I mean, not in the last 2 months), and I see how truly terrible it can be. Since I’ve stopped using my iPhone and gotten an actual DSLR camera, I’ve seen an improvement. And as I continue to learn how to use that camera, they definitely get better. But I still take a sh*t-ton of pictures before I either get one that I’m happy with, or settle for one that’s just ok because I’m so frustrated and sick of taking pictures and my food is starting to melt/fall apart/look unappetizing.
Then, sometimes, I get a photo like this one.
After I finish dancing around the room, I say to myself, “self, there is still hope for you as a food blogger.”
Because, truth is, people eat with their eyes. I know I do. When you look at a photo and think, “Shoot, I want to eat that RIGHT NOW,” that’s when you know you’ve nailed it.
So, this recipe. Our farmer’s market has been full of peaches the past month or so, and these are no grocery store peaches. They are true SC peaches from Schuler Peach Farms in Holly Hill, SC. They’re juicy, vibrant, and delicious. I’ve been making quite a few things with them (peach recipe influx begins now), but when I came across the recipe for Peach Fritters from Half Baked Harvest, I set my eyes on making it paleo.This version is gluten free, grain free, and dairy free! A big shout-out to Tieghan Gerard for the recipe inspiration.
Ok, so for what’s really important – these peaches. You don’t need to peel them, just cut them up into chunks, then set aside.
From there, combine all your dry ingredients in a bowl, whisk in your wet ingredients, and then gently stir in the peaches.
You’re going to take this batter and fry it. I know, I know…frying isn’t healthy/good for you/paleo. You’re making peach fritters, you knew it wasn’t a salad when you got started. Move on.
So these next couple of photos have not-so-great artificial lighting, but I wanted you to see how much oil you need for these. It should be deep enough that it’s about halfway up the fritter while it’s frying.
Half Baked Harvest’s recipe has you frying the fritters only 30-60 seconds per side. I found with the paleo ingredients and flours, they needed to fry for a bit longer than this to get cooked all the way through. When you think they’re ready to come out, take one out and break it in half. If you still see liquidy batter in the middle, put them back in for a bit more on each side, until they’re cooked through. That medium-high heat is what’s going to keep them from burning, while still allowing the centers to cook. If your pan is too hot, they’re going to burn on the outside, and then still be raw on the inside. Nobody wants that.
This picture is of two batches – the one on the right is about ready to come out, the one on the left needs a few more minutes. When you start to see those edges of the peaches brown, you know they’re almost ready to come out.
Once they come out of the pan, drain them on a paper towel. They’ll need a few minutes to cool before they can be served, so use those few minutes to whip up that powdered sugar and the Bourbon-Maple glaze. Drizzle the warm fritters with the glaze and serve. If you don’t use all of them in one sitting (what’s wrong with you?), you can refrigerate them, and heat them up in a pan with a little bit of oil to get them crispy again. (Don’t overdo the oil when re-heating. You only need just enough to get them crispy on the outside!)
Store them in an airtight container in the fridge with paper towels between the layers of fritters until you’ve lost the remaining self-control you had, then re-heat and eat the rest of them. I always like to lead by example, so I’m going to go heat up some of these leftovers right now!
- palm shortening, for frying
- ¾ c. tapioca starch
- ⅜ c. coconut flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon cinnamon
- 2 eggs
- 4 tablespoons ghee
- 1 cup full fat coconut milk
- 3 peaches, chopped
- ½ c. coconut sugar
- 1½ tsp. tapioca starch
- ¼ cup real maple syrup
- 6 tablespoons paleo powdered sugar
- 1 tablespoon bourbon
- 1 teaspoon vanilla
- In a deep skillet, heat the palm shortening over medium-high heat.
- In a mixing bowl, combine the tapioca starch, coconut flour, baking powder, salt and cinnamon.
- Add the eggs, butter and coconut milk and mix until just combined.
- Stir in the peaches.
- Once the shortening is melted and hot, drop rounded spoonfuls of batter into the oil.
- Fry on one side for 2-3 minutes then flip the fritter and fry the other side for 1-2 minutes more. Fritters will be somewhat flat; remove from the oil with slotted spoon or spatula and place on a paper towel lined plate.
- Combine the coconut sugar and tapioca starch in a high speed blender or food processor and process until mixture becomes a fine powder the consistency of confectioner's sugar.
- Whisk together the maple syrup, paleo powdered sugar, bourbon and vanilla.
- Drizzle over warm fritters and serve!
Thanks again to Half Baked Harvest for the recipe inspiration!