This peach fritters recipe is perfect for fresh peaches in season, but I have also made it with canned peaches and they taste just as delicious!
If you put the word “fritter” behind nearly any kind of food, I will try it. It instantly sounds appetizing to me.
My corn fritters with bacon and jalapeno are still one of our favorite foods (especially during football season!). Onion fritters with a little horseradish cream are also a favorite of mine!
Unfortunately, I don’t have a post for you on onion fritters yet, because I inhale them too fast! Seriously. I’ve had this blog since 2011 and have made onion fritters countless times, but I cannot be bothered to stop and take any pictures. I just can’t.
Something happens when you’re frying those fritters. It’s like every sense is on overload. You can hear it sizzling, you see it turning the perfect shade of golden brown, you can smell it as the batter starts cooking and you know exactly how delicious it is going to taste.
I’m honestly surprised that I stopped and got pictures of these peach fritters for you. The temptation to scarf them down is that great.
And they really are best served warm. When the little scraggly pieces on the edges get all crisped, but the center is still all doughy and warm. It’s like a warm donut, but better.
You really could make these with any type of fruit: chopped apples, blueberries, bananas. But peaches are one of my favorites and in season right now!
One thing I really do recommend is that you use a cast iron skillet. I mean, I use mine near daily anyways, but it really gives you such an even cooking temperature. My fritters get such a nice, golden coating with the cast iron skillet that I’ve just never been able to achieve with a non-stick frying pan.
I pull them out of the frying pan and lay them directly on paper towels to soak up a little of the extra grease.
Then transfer to a cooling rack. I usually lay some wax paper under the cooling rack to catch all the glaze drips. It makes clean-up so much easier. Trust. Or it just let’s you scrape those dribbles up for a little taste testing. Either or.
But I think the powdered sugar glaze is a necessity. That little bit of cool sweetness to combat the warm cinnamon dough.
- 1 cup flour
- 1 tsp salt
- 1 tsp baking powder
- 3 tbsp sugar
- ½ tsp cinnamon
- 2 eggs
- ⅓ cup milk
- 1 tablespoon melted butter
- 1-1/4 cups diced peaches
- oil for frying
- Powdered Sugar Glaze
- 1 cup powdered sugar
- ¾-1 tbsp milk
- Using a whisk, combine flour, salt, sugar, cinnamon and baking powder. Whisk in eggs, milk and butter. Gently fold in peaches.
- Pour oil into skillet so that it is about 1-1/2 inches deep. Heat oil on high. Oil is ready when dough floats to top.
- Carefully spoon about ¼ cup of dough into hot oil. Your measurements do not need to be exact, but leave enough space between them so they don't touch.
- Cook for about 2 - 3 minutes, depending on size of fritters. Then carefully flip over and cook on the other side for about 2 minutes. Cook until both sides are golden brown.
- Remove fritters from oil and place on paper towels to drain.
- In a small bowl, make the glaze by adding the powdered sugar and stirring in enough milk until you reach a glaze consistency.
- Drizzle the glaze over the warm fritters.