These crisp and light Peach Fritters are what summer dreams are made of. Fluffy and sweet on the inside, yet airy on the outside, like a donut or funnel cake. Top these amazing fritters with a peachy, sugar glaze for the ultimate treat.
peach fritters are the best
Fritters are the best because…
- you can make them in large batches
- add fruit to suit the season or taste preferences
- they’re perfect for breakfast or dessert!
This scrumptious peach recipe yielded about 10 fritters for me, however the number of fritters you get will depend on the size of the fritter you desire.
- Flour – all purpose
- Baking powder
- Buttermilk – gives a little added richness, but you can use all milk instead
- Milk – you can use a little extra if your dough is too thick (weather can affect this)
- Butter- real not margarine
- Canola oil
- Powdered sugar
- Peach juice
Equipment needed: dutch oven or deep fryer, wire rack for cooling
- In a large dutch oven or deep fryer, heat 4 to 6 cups of oil to 350° (typically 5-7 minutes).
- When the oil is hot, mix together the flour, sugar, baking powder, salt, and cinnamon in a bowl. Do this while the oil is still hot.
- Stir in the buttermilk, milk, melted butter, and eggs until they’re all mixed together, but don’t over mix them. Fold the peaches in.
- Use a thermometer to check the oil’s temperature, or drop a small spoonful of the dough into the oil to see if it is hot enough.
Take care when you drop half a scoop of batter into the hot oil, because you don’t want to burn yourself.
- It will be ready when the dough has risen. Let it get brown, then flip it over to finish cooking.
Remove the fritter from the pan and put it on a rack or a paper towel-lined plate, then serve. Make sure the fritter is cooked all the way through before you open it. If the dough is too thick, it won’t cook well in the middle.
- Remove when golden brown and cool on a metal rack.
- There are still a few more fritters left, so finish cooking them 2 or 3 at a time, making sure not to crowd the pan.
- It is time to mix everything together and whisk to make the icing smooth. Drizzle over fritters. Serve freshly made.
Both the fritters and the sweet peach glaze, as I described before, are critical components of this recipe’s success. This recipe for Peach Fritters comes together in record time thanks to a few basic ingredients.
It’s best if the fritter dough is thin.
Adding a little extra milk thins down the dough if it’s too thick. A dough that’s too thick will result in a crust that is crispy on the exterior but raw on the inside.
To tell if your oil is hot enough, the batter should bubble up and rise to the top in a few seconds. It’s OK if the dough gets too dark and starts to burn quickly, so turn the heat down a little. If the dough doesn’t move much, it isn’t hot enough.
Use a thermometer and keep the oil between 350° and 375°F to get the most out of the oil.
Add the fritters too late and you’ll overheat the outside without having time for the center to cook.
If you do not wait until the oil is hot enough before putting the dough in, it will just soak up the grease.
Canned or fresh peaches work well for this recipe. Just be sure to squeeze all of the peach juice out of the peaches before making the simple glaze part of the recipe.
If you want a little extra peach flavor, add more teaspoons of peach juice to your confectioners’ sugar and vanilla mixture, and you’ll have a glaze that’s easy to make.
More juice can be added at any time until you achieve the desired consistency of the glaze for your taste.
Another alternative to using a glaze is to use a sugary coating, like a donut.
When they have cooled, sprinkle them with cinnamon sugar. It’s only 1/4 cup granulated sugar and 1 tablespoon cinnamon, and it tastes delicious. You may also enjoy plain or with a dusting of confectioner’s sugar.
How to test the oil without a thermometer
When a small piece of dough is thrown into hot oil, it should sizzle and rise to the surface quickly.
These are best eaten immediately, but you can store them in an airtight container in the refrigerator for up to 5 days. If you have any leftovers (unlikely as it is that you will), simply reheat them in the oven the next day (approximately 8 minutes at 350 degrees Fahrenheit).
Don’t be scared to make a few extra fritters to freeze. Simply thaw overnight in fridge, then bake until crisp.
WHAT TO SERVE WITH PEACH FRITTERS
Serve as a part of breakfast with milk or coffee.
Alternatively, you may serve these fritters for dessert with a scoop of ice cream.
- dutch oven or deep fryer
- In a large dutch oven or deep fryer heat 4 to 6 cups of oil to 350°.
- While the oil is hot, combine the flour, sugar, baking powder, salt and cinnamon together in a bowl.
- Stir in the buttermilk, milk, melted butter and eggs, just until combined.
- Fold in the peaches.
- Use a thermometer to check the oil, or drop a small spoon of the dough into the hot oil. If the batter bubbles and comes to the top within a few seconds, the oil is the right temperature. If the dough gets too dark and starts to burn quickly, turn it down a little. If the dough stays at the bottom with little bubbling, it is not hot enough.
- When the oil is ready, drop half a dipper full of batter carefully into the hot oil.
- When the dough has risen, let it brown, then flip it over to finish cooking.
- Remove the fritter from the pan and place on a rack or paper towel lined plate. Carefully open the fritter to check if it has cooked all the way through. If the dough is too thick, it won’t cook in the middle very well.
- Finish cooking the remaining fritters 2 to 3 at a time, making sure not to overcrowd the pan.
- Combine the ingredients for the icing and whisk till smooth. Drizzle over the fritters.
More sweets to enjoy…
Cake Mix Peach Cobbler
Instant Pot Peach Bread Pudding