Fresh Peach Fritters
These Fresh Peach Fritters are golden, crispy, and packed with juicy peaches in every bite. Drizzled with a simple vanilla glaze, they're perfect for breakfast, brunch, or a summer dessert. Quick to make and even quicker to disappear.
Equipment
- Large mixing bowl
- Whisk or fork
- Deep frying pan or Dutch oven
- Slotted spoon
- Cooling rack
- Paper towels
- Thermometer (optional but helpful)
Ingredients
- For the Fritters:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon optional
- 2 large eggs
- 3/4 cup whole milk
- 2 teaspoons vanilla extract
- 2 cups peeled and diced fresh peaches
- Vegetable or canola oil for frying
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the peaches: Peel and dice your fresh peaches. Set aside.
- Make the batter: In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon. In a separate bowl, beat the eggs, then stir in the milk and vanilla. Combine wet and dry ingredients just until mixed. Gently fold in the diced peaches.
- Heat the oil: Add oil to a deep frying pan or Dutch oven until about 2 inches deep. Heat to 350°F.
- Fry the fritters: Drop heaping tablespoons of batter into the hot oil. Fry for 2–3 minutes per side until golden brown. Don’t overcrowd the pan. Remove with a slotted spoon and drain on paper towels.
- Glaze: Mix powdered sugar, milk, and vanilla extract until smooth. Drizzle over warm fritters or dip the tops directly into the glaze.
Notes
Use firm but ripe peaches for best results.
To keep the glaze from melting too much, let fritters cool just slightly before glazing.
Substitute other fruits like apples or blueberries if peaches aren't in season.
For an almond twist, try using almond extract in place of vanilla.
Store in an airtight container at room temperature for up to 2 days. Reheat in a 300°F oven to restore crispiness.