Easy & Delicious Fresh Peach Fritters
These Easy Fresh Peach Fritters are little fluffy clouds bursting with sweet peach flavor, all wrapped up in a crispy, golden hug and drizzled with a simple glaze. They are incredibly simple to whip up, fast, and perfect for using fresh summer peaches.
Equipment
- Medium bowl
- Separate bowl or large measuring cup
- Whisk
- Spoon or spatula
- heavy-bottomed pot or deep skillet for frying
- Thermometer optional, for oil temperature
- two spoons or small cookie scoop for dropping batter
- Slotted spoon or spider for removing fritters
- Wire rack for draining
- paper towels for draining
- Small bowl for glaze
Ingredients
Fritter Batter
- All-Purpose Flour
- Baking Powder
- Cinnamon
- Salt
- Eggs
- Milk
- Melted Butter
- 1 cup Fresh Diced Peaches About 1 to 1 1/4 cups; ripe but firm
- Oil for Frying Neutral oil with high smoke point like vegetable, canola, or peanut oil
Simple Powdered Sugar Glaze
- Powdered Sugar
- Milk Just a tiny bit
- Vanilla Extract Optional but Recommended
Instructions
- In a medium bowl, whisk together your dry ingredients: flour, baking powder, cinnamon, and salt. Give it a good mix so everything is evenly distributed.
- In a separate bowl (or a large measuring cup), whisk together the eggs, milk, and melted butter until they're well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spoon or spatula until just combined. Don't overmix! A few lumps are totally fine – overmixing develops the gluten and can make your fritters tough.
- Now, carefully fold in your diced fresh peaches. Stir just enough to distribute them throughout the batter. You want plenty of peachy goodness in every bite!
- Pour about 1-2 inches of oil into a heavy-bottomed pot or a deep skillet. Heat the oil over medium heat until it reaches about 350-375°F (175-190°C). If you don't have a thermometer, you can test it by dropping a tiny bit of batter in – it should sizzle and float to the top within a few seconds.
- Using two spoons (or a small cookie scoop), carefully drop spoonfuls of batter into the hot oil. Don't overcrowd the pan – fry just a few at a time so the oil temperature doesn't drop too much. They should puff up and turn golden brown quickly.
- Fry for about 2-3 minutes per side, flipping halfway through, until they are golden brown and cooked through. Use a slotted spoon or spider to carefully remove the fritters from the oil and place them on a wire rack set over paper towels to drain off any excess oil.
- While the fritters are draining (or cooling just slightly), whisk together the powdered sugar and a tablespoon of milk in a small bowl. Add more milk just a tiny bit at a time until you have a smooth glaze that's thin enough to drizzle but thick enough to coat the fritters.
- You can dip each fritter into the glaze or simply drizzle it generously over the warm fritters. Serve them immediately while they're warm and crispy outside, soft inside, and absolutely irresistible!
Notes
Tips for Success:
- Don't Overmix the Batter: Stir just until dry ingredients are almost incorporated for tender fritters.
- Oil Temperature is Crucial: Aim for 350-375°F (175-190°C). Too cool leads to greasy fritters, too hot leads to burned outsides.
- Use Ripe but Firm Peaches: Overly soft peaches can make batter too wet.
- Don't Overcrowd the Pan: Fry in batches to maintain oil temperature.
- Drain Properly: Use a wire rack over paper towels for better air circulation. How to Store:
Best enjoyed fresh. Store leftovers in an airtight container at room temperature for 1 day or in the refrigerator for 2-3 days. How to Reheat:
Reheat in a toaster oven or conventional oven at 350°F (175°C) for a few minutes until warm and slightly crisp. Microwaving will make them soft. FAQs:
- Can I use frozen peaches? Yes, if completely thawed and well-drained and patted dry.
- What's the best oil for frying? Neutral oil with a high smoke point (vegetable, canola, peanut, grapeseed).
- How do I know the fritters are cooked through? They should be golden brown. You can test one by breaking it open.
- Can I make the batter ahead of time? You can mix dry and wet ingredients separately and store in the fridge. Combine just before folding in peaches and frying.
- Don't Overmix the Batter: Stir just until dry ingredients are almost incorporated for tender fritters.
- Oil Temperature is Crucial: Aim for 350-375°F (175-190°C). Too cool leads to greasy fritters, too hot leads to burned outsides.
- Use Ripe but Firm Peaches: Overly soft peaches can make batter too wet.
- Don't Overcrowd the Pan: Fry in batches to maintain oil temperature.
- Drain Properly: Use a wire rack over paper towels for better air circulation. How to Store:
Best enjoyed fresh. Store leftovers in an airtight container at room temperature for 1 day or in the refrigerator for 2-3 days. How to Reheat:
Reheat in a toaster oven or conventional oven at 350°F (175°C) for a few minutes until warm and slightly crisp. Microwaving will make them soft. FAQs:
- Can I use frozen peaches? Yes, if completely thawed and well-drained and patted dry.
- What's the best oil for frying? Neutral oil with a high smoke point (vegetable, canola, peanut, grapeseed).
- How do I know the fritters are cooked through? They should be golden brown. You can test one by breaking it open.
- Can I make the batter ahead of time? You can mix dry and wet ingredients separately and store in the fridge. Combine just before folding in peaches and frying.