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.
- 1 1/2 (210 g) cups all-purpose flour
- 1/3 (66 g) cup sugar
- 2 teaspoon (8 g) baking powder
- 1/2 teaspoon (4 g) salt
- 1/2 teaspoon (2 g) cinnamon
- a pinch of nutmeg
- 2 large eggs (at room temperature)
- 1/2 cup milk (at room temperature)
For the Glaze:
- 1 cup (200 g) powdered sugar
- 2 Tablespoons milk
- 1 teaspoon vanilla extract
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.
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.
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.
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.
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.