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Fresh Peach Fritters

Fresh peach fritters with jammy peach chunks and crisp, irregular golden edges. Fried dough puffs up airy and is finished with a glossy vanilla glaze drizzle.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 0.25 cup granulated sugar
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
Wet ingredients
  • 2 eggs
  • 0.75 cup whole milk
  • 1 tsp vanilla extract
Fruit and frying
  • 2 cup fresh peaches peel and finely dice
  • 1 can (3-4 inches deep) Vegetable oil for frying
Vanilla glaze
  • 1.5 cup powdered sugar
  • 3 tbsp milk
  • 0.5 tsp vanilla

Equipment

  • 1 Dutch oven

Method
 

Mix the batter
  1. Whisk all-purpose flour, baking powder, granulated sugar, cinnamon, nutmeg, and salt in a large bowl until evenly combined.
  2. In a separate bowl, beat eggs, whole milk, and vanilla extract together.
  3. Stir the wet mixture into the dry mixture until just combined, then fold in finely diced fresh peaches.
Fry the fritters
  1. Heat vegetable oil in a deep pot to 350°F, using enough oil for 3–4 inches deep so the fritters float and brown evenly.
  2. Drop heaping spoonfuls of batter into the hot oil and fry for 3–4 minutes per side until deeply golden, turning once during cooking.
  3. Drain the fritters on a paper towel-lined plate, then dip or drizzle with vanilla glaze while warm.

Notes

Pro tip: keep the oil at a steady 350°F—if it runs cooler the fritters turn greasy, and if it runs hotter they brown before the centers set. Store leftovers in an airtight container in the refrigerator up to 2 days; rewarm in a 350°F oven for 5–8 minutes to crisp the edges. Freezing: freeze cooled fritters for up to 2 months and rewarm from frozen. Dietary swap: for a dairy-free version, use unsweetened plant milk in place of whole milk.