Peach Fritters

peach fritter cut open with icing drizzled down the side

Crisp Peach Fritters recipe for a scrumptious summer breakfast or dessert. Top with our sweet icing recipe for the ultimate treat!

Course Breakfast, Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 20 minutes

Servings

Calories 768kcal

Author chunkyinkentucky

Equipment

dutch oven or deep fryer

Ingredients

4-6 cups canola oil for frying
2 cups all-purpose flour
½ cup sugar
2 tsp baking powder
½ tsp salt
2 tsp cinnamon
⅓ cup buttermilk
⅔ cup milk
1 tbsp unsalted butter melted
2 eggs lightly beaten
15 oz can peaches diced and juice reserved

Glaze

2 cups powdered sugar
¼ cup milk
2 tbsp reserved peach juice
⅓ tbsp vanilla

Instructions

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.

Notes

If the dough is too thick, it won’t cook in the middle very well. Thin out with a bit of milk.

Best served right away. Leftovers best refrigerated and eaten same day after air frying or baking.

Working with hot oil demands extra caution. Pour the batter into the oil as close to the oil as possible, and do not pour from a height above the pan that could cause splattering and result in burning.

Nutrition