recipe 37: birthday beignets!

So I made peach beignets from scratch for Tristan's birthday breakfast yesterday. They were really, really good. If you can get over the absurd amount of vegetable oil that this recipe requires, it will be worth your while! This recipe comes to you simplified (because it was his birthday, we had places to go such as here: http://eatalyny.com/how-to-eataly, here: http://commercerestaurant.com/, and here: http://www.trumphotelcollection.com/soho/, and steps needed to be eliminated from the breakfast portion of the day) from this recipe:  http://www.foodnetwork.com/recipes/gale-gand/peach-beignets-recipe/index.html.

BIRTHDAY BEIGNETS (hmmm, I think this serves more than 2 because there was definitely leftover batter, which I froze)

Ingredients:
-1 1/4 c flour
-3/4 c fruity white wine
-2 eggs
-1 T vegetable oil, plus a TON more vegetable oil for frying
-pinch of salt
-about 15-20 frozen peach slices, thawed slightly but not completely
-2 T sugar
-confectioners' sugar
-creme fraiche

Instructions:
1) whisk together the flour, wine, eggs, 1 T vegetable oil, and salt
2) set aside the batter for 15-20 minutes and heat 2 inches of vegetable oil in a deep pot until it sizzles (really sizzles) when water is sprinkled in
3) stir in the 2 T of sugar to the batter
4) spear the peach slices, one by one, on a fork, drench in batter, and gently drop into the oil
5) fry until golden brown, flipping once during cooking (note: do this in batches so that the pot is not overcrowded)
6) drain on paper towels, sprinkle with confectioners' sugar, and serve with some creme fraiche on the side. DELISH, I promise!