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Crispy, golden peach fritters with tender, fruity inside, optionally finished with granulated sugar or a smooth powdered sugar glaze. Perfect for breakfast, dessert, or snack.

Ingredients

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  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 2 eggs
  • 1/3 cup milk
  • 1 tablespoon melted butter
  • 1 1/4 cups diced fresh peaches (about 2 peaches)
  • Oil for frying (vegetable, canola, or peanut oil)
  • Granulated sugar or powdered sugar glaze for coating
  • 1 cup powdered sugar (for glaze)
  • Milk, just enough to make a smooth drizzling consistency (for glaze)

Instructions

  1. Peel (optional), pit, and dice peaches into 1/4–1/2-inch pieces; blot dry if very juicy.
  2. Whisk flour, salt, sugar, cinnamon, and baking powder together in a large bowl.
  3. Whisk eggs, milk, and melted butter together in a separate bowl.
  4. Pour the wet ingredients into the dry ingredients and whisk until just combined.
  5. Gently fold the diced peaches into the batter without overmixing.
  6. Let the batter rest briefly while you heat the oil.
  7. Pour neutral oil into a deep pan to about halfway up the sides and heat to 350–375°F (or test readiness by dropping a small bit of batter—if it bubbles and rises slowly, oil is ready).
  8. Using a long-handled ladle, drop 1/4 to 1/2 cup of batter into the hot oil, taking care not to overcrowd the pan.
  9. Fry each fritter 2–3 minutes, turning as needed, until golden brown and puffed.
  10. Fry in batches to keep the oil temperature steady.
  11. Remove fritters with tongs and drain on paper towels or a wire rack.
  12. Whisk powdered sugar with a little milk until smooth and at drizzling consistency for glaze.
  13. While still warm, roll fritters in granulated sugar or set on wire rack and drizzle with powdered sugar glaze.

Notes

Do not overmix batter to keep fritters tender and fluffy., If peaches are very juicy, blot dry to prevent watery batter., Maintain oil temperature between 350°F and 375°F to prevent greasy or undercooked fritters., Fry in small batches to keep oil temperature consistent., Use neutral oil with high smoke point such as vegetable, canola, or peanut oil., Adjust glaze consistency by adding powdered sugar or milk as needed., Optional mix-ins: 1/4 cup chopped toasted pecans or walnuts., Optional spices: pinch of nutmeg or cardamom., Glaze variations: add 1/2 teaspoon vanilla extract or 1 teaspoon lemon or orange zest., Frozen or canned peaches can be used if well thawed and drained., Make mini fritters by dropping batter by teaspoonfuls; fry 1–2 minutes., Fritters best enjoyed fresh; store at room temperature up to 24 hours or refrigerated up to 3 days (store sugar/glaze separately)., Freeze uncoated fritters for up to one month; reheat in oven or air fryer to keep crisp., Avoid microwave for reheating to preserve crispness; reheat in 350°F oven for 6–10 minutes or air fryer at 325°F for 3–6 minutes., To bake fritters: 400°F for 10-15 minutes, flipping halfway, but texture will differ from fried.

Nutrition

Find it online: https://sweetovenstories.com/delicious-fresh-peach-fritters-bunnys-warm-oven/