Panko-Fried Peaches

• Canola oil, for deep-frying
• 5 to 6 soft large peaches, peeled and halved
• All-purpose flour, for dredging
• 2 eggs, beaten
• 2 cups panko

1. Pour the oil to a depth of at least 3 inches into a deep-fryer, wok, or deep, heavy saucepan and heat to 300u0b0F.
2. Meanwhile, cut the peaches into 1/2-inch-thick slices. Spread the flour on a plate and spread the
3. on a second plate.
4. When the oil is ready, using chopsticks or tongs, dredge a peach slice in the flour, shaking off the excess, and then dip in the egg, allowing the excess to drip off. Finally, dredge the slice in the
5. , covering it as evenly as possible with the light flakes.
6. Carefully place the peach slice in the hot oil. It should immediately begin to bubble and hiss. While the first slice is cooking, continue to dredge and dip more slices in the flour, egg, and
7. and add them to the oil. Fry no more than 3 or 4 slices at a time, making sure they do not touch one another, for about 1 minute, until evenly golden. Using a wire skimmer, transfer the finished slices to a wire rack set over a shallow bowl or pan to drain briefly. Serve piping hot.

canola oil, peaches, flour, eggs, panko

Taken from www.epicurious.com/recipes/food/views/panko-fried-peaches-51185820 (may not work)