Easy Peach Fritters

Looking for a creative, simple recipe for some of those summer peaches? These peach fritters are easy, delicious, and don’t make you turn on the oven! Don’t forget the sweet, delicious glaze on top.

Peach season is always one of my favorites. Is there anything better than biting into a sweet, ripe, juicy peach? The only thing better that I could think of is a donut packed full of peaches. Let’s get baking and turn some of those beauties into peach fritters!

Fritters are a fried, donut-like pastry, usually stuffed with fruit. They’re made of a fairly runny batter that is deep fried in oil and creates unique, funky shapes as they fry. While apple fritters are the most common kind you’ll find, you can get really creative and add pretty much any kind of fruit you like!

These easy peach fritters are fluffy and soft, with a crust that gives a nice bite. Cinnamon and a bit of nutmeg give the batter a lovely, light spice that complements the sweetness of the peaches so well.

And the best part? They come together in minutes. With baking powder for a rising agent, you don’t have to worry about letting dough rise like you would with traditional yeast donuts. An easy, seasonal dessert made in minutes? What’s not to love?

What is Fritter Batter Made Of?

Fritters are made from pantry staples, or ingredients you probably have on hand. Here’s our Peach Fritter ingredient list:

• All-Purpose Flour — just one cup will do the trick
• Sugar — they’re supposed to be decadent, after all
• Baking Powder — this is the rising agent in the fritter batter
• Salt — Because everything’s better with it
• Cinnamon — It adds a beautiful bit of spice to the fritters that compliments the sweetness of the peaches so well
• Nutmeg — every classic donut or fritter has just a touch of nutmeg. It helps brings out the flavors without distracting
• Milk — I recommend whole milk
• Eggs — 2 large eggs, at room temperature is best. Beat them before adding them to the batter.
• Peaches –of course, the star of the show. These need to be fresh and ripe.
• Powdered Sugar — This is for the glaze, and I recommend sifting it to remove any lumps.
• Milk– This time it’s the liquid for the glaze, and whole milk will make the best glaze
• Vanilla Extract

Can I Use Frozen Peaches for Fritters?

While some recipes are great for frozen peaches (like this blueberry peach cobbler), fritters aren’t one of those recipes. Freezing fruit creates ice from the juices, which leaks when the fruit is thawing. This can make your fritter batter too runny.

How to Make Peach Fritters

Peeling and Chopping the Peaches

The peaches need to be peeled and chopped before mixing them into the batter. To do this, bring a pot of water to a boil. It should be deep enough to cover the peaches.

Add the peaches to the boiling water and boil them for 1 minute. Use a large slotted spoon to remove them to the bowl of ice water to stop the cooking.

After the peaches have cooled, the skins should slip off easily. Peel them, then slice and chop the peaches into into chunks about 1/4″ square. While you want them to be somewhat even, the pieces don’t all have to be exactly the same size. Set them aside to add to the batter.

Heating the Oil

Place a medium pot (about 4-5 quarts) on a burner and put about 1 1/2 quarts of oil in. It should be about 2″ deep in the pot. Heat the oil over medium heat until it reaches around 350°F.

Making the Peach Fritter Batter–it’s quick and easy!

In a mixing bowl, whisk or sift together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.

Add the milk and beaten eggs and stir them in until almost all of the dry ingredients have been combined. Stop stirring when you can still see a few streaks of flour in the batter. This helps avoid overmixing the batter.

Add the chopped peaches and fold them into the batter.

If you feel like there’s too many peaches, don’t worry–it’s going to be perfect! The baking powder makes the batter expand exponentially during frying, giving you a great batter to fruit ratio. The insides will look something like this:

Frying the Peach Fritters

Once the oil has reached about 350°F, it’s ready for frying. Use a large spoon to drop 2-3 Tablespoons of batter into the hot oil and let it fry for about 2 minutes. When bubbles have started to form on the top of the fritter and the edges are looking golden brown, flip it over and allow the other side to cook for a couple more minutes.

Remove the cooked fritters to a platter lined with paper towels to soak up any excess oil. Allow them to cool before glazing.

Making the Glaze

To make the glaze, heat the milk in a small pan. Add in the sifted powdered sugar and vanilla extract and whisk it in.

Lay the fritters out on a tray and drizzle the glaze over the top. If you wish to dip the fritters to coat them completely, double the glaze recipe.

Recipe Tips and Notes

• When frying the fritters, don’t be afraid to let them get nice and toasty brown. This gives them a crisp, fried edge while the center stays soft.
• Don’t overmix the batter, as that can make the gluten in the flour develop and cause the fritters to become tough.
• When frying, only cook 3-4 fritters at a time. This helps keep the oil temperature from fluctuating wildly and helps them cook more evenly.

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