When you have an abundance of fresh-picked peaches straight from the orchard, why not experiment?
Sweet Peach Dough Balls Recipe
Makes 2 dozen
2-1/2 cups all-purpose flour
½ cup granulated sugar
1 teaspoon Chef Belinda Moroccan Coffee Spice Mix
1-1/2 tablespoons baking powder
½ teaspoon kosher salt
1 large egg
1 cup milk
4 tablespoons unsalted butter, melted
1 cup chopped ripe peaches
Canola oil, for frying
In a large mixing bowl whisk together 2 cups flour and the remainder of dry ingredients. In a 2-cup measuring cup whisk together the milk, egg and butter. Pour into the dry mixture and stir until combined. Add the peaches and thoroughly combine. Add remaining flour a little at a time until batter is thick enough to scoop.
Into a deep skillet, pour 1-inch of oil and bring to 350F. Using a scoop or spoon, drop dough balls into hot oil. Work in batches of 5-6 balls at a time. Dough balls should be about 1-1/2-inch in diameter—it is okay if they are not perfectly round. (I used a #60 spring scoop; and it was the perfect size.) Cook for 2-3 minutes until brown on first side. Most of the dough balls will flip over by themselves as they brown. If not, use a spatula to turn; and cook 2-3 minutes on other side. Transfer to a paper towel-lined cookie sheet to cool. Sprinkle with confectioner’s sugar.