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Nothing beats the joyful aroma of fresh peach fritters sizzling on a summer weekend morning. This recipe brings together tender bites of juicy peaches encased in crispy golden batter finished with a sweet vanilla glaze. I turn to this whenever peach season is at its peak and every fritter disappears faster than I can fry them.
I made these peach fritters last August after picking too many peaches at the orchard and even my neighbor dropped by after smelling them cook. My family now expects them at every summer brunch.
Ingredients
- All-purpose flour: essential for structure look for unbleached if possible for the best texture
- Granulated sugar: adds sweetness and helps brown the edges use extra fine for smoother batter
- Baking powder: lifts the batter making fritters airy make sure yours is fresh for maximum puff
- Cinnamon: just a touch brings out the warmth in the peaches choose Ceylon for a delicate taste
- Salt: balances the sweet flavors and brightens the peaches use fine sea salt for even mixing
- Whole milk: keeps the crumb tender rich gives you plush results use full fat if you can
- Large eggs: bind ingredients and add moisture go for farm fresh if available for richer flavor
- Unsalted butter: a must for richness and supple crumb always use real butter avoid margarine
- Vanilla extract: gives the glaze and batter floral notes try to use pure not imitation
- Fresh peaches: the star ingredient ripe but firm for best results yellow peaches hold their shape well dice just before using to keep juices inside
- Vegetable oil: neutral flavor and handles high heat choose fresh oil and avoid reusing to keep fritters light
- Powdered sugar: the classic finish pick a brand without added starch for the smoothest topping
- Milk (for glaze): loosens the glaze helps it soak into the warm fritters whole milk gives the richest effect
- Vanilla extract (for glaze): turns the glaze into something special a little goes a long way
Instructions
- Prep the frying oil:
- Pour two to three inches of vegetable oil into a deep skillet or sturdy pot. Place over medium heat using a thermometer to monitor until it reaches 350 degrees Fahrenheit. Keep the oil temperature steady to ensure even frying.
- Make the dry mix:
- In a large mixing bowl combine the flour granulated sugar baking powder cinnamon and salt. Whisk slowly to blend without aerating too much. This prevents lumps and ensures the spices are distributed.
- Combine the wet ingredients:
- In a separate bowl whisk together the whole milk large eggs melted butter and vanilla extract. Whisk just until combined so you do not overbeat the eggs.
- Form the batter:
- Pour the wet mixture into the dry bowl. Stir slowly and gently until almost no dry streaks remain. Use a folding motion and avoid overmixing which can make fritters tough.
- Add the peaches:
- Dice the fresh peaches right before folding them into the batter. Gently incorporate using a spatula lifting and turning so all the pieces are coated but not mashed.
- Fry the fritters:
- Working in small batches drop heaping tablespoons of batter into the hot oil. Let them fry for two to three minutes on the first side until you see edges turning golden. Carefully flip with a slotted spoon and fry until the second side is also golden and the center feels set when pressed gently.
- Drain and cool slightly:
- Remove the fritters from the oil with your slotted spoon and lay them out in a single layer on a plate or tray lined with paper towels. Let excess oil drain and allow fritters to cool just until comfortable to touch before glazing.
- Make the glaze and finish:
- In a small bowl stir powdered sugar together with just enough milk and the vanilla extract to make a thick pourable glaze. While fritters are still warm dip each one or drizzle generously over the tops. Let sit a few minutes so the glaze sets before serving.
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Every summer I look forward to peach season so I can use my favorite tree ripened fruit in these fritters. My niece always asks me to let her glaze them and it ends in laughter and fingers covered in sugar.
Storage Tips
Leftover fritters can be covered and kept at room temperature for about one day. If you want to keep them longer store in an airtight container in the fridge for up to three days. Reheat gently in a low oven to bring back the crispy outside. Always add glaze after reheating if making ahead.
Ingredient Substitutions
No fresh peaches out of season No problem. Use diced nectarines or drained canned peaches packed in juice. For a slight flavor twist try adding a little almond extract to the batter. If you need to make this dairy free swap the milk and butter for plant based alternatives.
Serving Suggestions
Serve warm right after glazing. These fritters are dreamy with a scoop of vanilla ice cream on the side or with a light dusting of powdered sugar if skipping the glaze. They go perfectly with summer brunches afternoon tea or as a sweet ending to a backyard barbecue.
Cultural and Historical Context
Fruit fritters have deep roots in many culinary traditions from French beignets to Southern orchard fare. This peachy variation celebrates classic Americana with a Southern twist making the most of ripe stone fruit when it is most abundant.
Seasonal Adaptations
Try apple or pear chunks for fall Add a dash of ground ginger to the batter in winter Use berries in the early summer before peaches are ready
Success Stories
I have shared these fritters at block parties and seen even the pickiest eaters reach for seconds. One friend now calls to reserve a batch any time she visits during peach season. They are a guaranteed crowd pleaser.
Freezer Meal Conversion
Prepare and fry the fritters then cool completely. Arrange in a single layer on a baking sheet to freeze solid then transfer to a freezer bag. When ready to serve reheat from frozen in a 350 degree oven until warmed through and glaze before eating.
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Enjoy these fritters warm and fresh for best texture. They are a sweet way to capture summer’s best flavors in every bite.
Frequently Asked Questions
- → How do I keep fritters crisp after frying?
Drain on paper towels immediately after frying and serve while warm to maintain crispness.
- → Can I use canned peaches instead of fresh?
Yes, but drain and pat dry canned peaches to prevent excess moisture in the batter.
- → What oil is best for frying?
Use a neutral oil with a high smoke point, such as vegetable or canola oil, for best results.
- → Why add cinnamon to the batter?
Cinnamon enhances the peach flavor and gives the fritters a warm, aromatic note.
- → Can fritters be stored or reheated?
Store any leftovers in an airtight container and reheat briefly in the oven for a crisp texture.