Peach Tempura

Peach Tempura

The first thing I bookmarked from The Perfect Peach was the recipe for Peach Tempura. I love this fruity spin on an old Japanese classic. It’s very fresh and easy to make as well. A fun after work or school snack. Sweet and hot on the inside and crisp on the outside.

Peach Tempura

The peach tempura was definitely a light welcome treat after the calorie bomb of the dosant from Duck & Waffle at the weekend. I dipped my fresh hot peaches in some Haagen Daz creme brulee ice cream but whipped cream or yogurt would also be great condiments. The book recommends peeling your peaches but I left the skin on and they tasted just fine. Make sure to use ripe peaches but not ones that are oozing with juice when you cut into them.

Use panko breadcrumbs for optimal crunchiness. It may also be a good idea to have extra peaches around the house. I guarantee that you’ll want to make more.

Peach Tempura

Yield: 5 tempura slices

Peach Tempura


1 ripe peach

1 egg

1/2 cup flour

1/2 cup panko breadcrumbs

rapeseed oil, for frying


  1. Peel peaches (if desired).
  2. Cut the peach into 1/2 inch slices. Place the flour, breadcrumbs and egg in three separate small bowls. Whisk the egg gently.
  3. Pour the oil in a heavy bottomed saucepan and heat to 300 F.
  4. Dip each slice in the flour, then the egg and finally the breadcrumbs. Place in the oil and fry for 1-2 minutes until the breadcrumbs are golden brown, Place on a paper towel. Serve immediately.

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