Description
Warm, golden and bursting with summer flavor, these peach fritters are one of my favorite summer treats. Mounds of fresh, ripe, juicy peaches are tossed with cinnamon sugar, then folded into a simple, rich batter. The fritters are fried until crisp and golden, then coated in a vanilla bean glaze. The fritter batter is made with eggs, which adds richness, and helps the fritters puff up beautifully. Milk is also added which creates an ultra-tender interior.
Ingredients
Peach Fritters
- 4 medium sized peaches, peeled and chopped (2 cups)
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- Juice of 1 small lemon
- 1 cup whole milk
- 1/4 cup granulated sugar
- 2 large eggs
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 2 teaspoons vanilla extract
Vanilla Bean Glaze
- 2 cups powdered sugar
- 3–6 tablespoons heavy cream or whole milk
- 2 teaspoons vanilla bean paste OR 2 teaspoons vanilla extract
- (if you add the vanilla bean paste, I also like to add an additional 1/2 teaspoon vanilla extract)
Instructions
1. Fill a large pot or Dutch oven with vegetable oil that is 1 ½ to 2 inches deep. Heat over medium high heat until the oil reaches 350F.
Set a wire cooling rack with a sheet of paper towels underneath to catch any excess oil drippings after you fry the fritters.
2. Make the fritters. In a large bowl, add peaches, brown sugar, cinnamon and juice of lemon. Toss to combine. Set aside.
In a second large bowl, add eggs, sugar, milk and vanilla extract. Whisk to combine. Add in sifted flour, baking powder and salt. Stir just until combined. Add in the peach mixture and fold the peaches into the batter.
4. Fry the fritters. Once the oil has reached temperature, scoop the batter by approximately 1/3 cup measurement. It doesn’t have to be exact. You can use your wooden spoon to scoop the batter out, or a measuring cup. Be very careful as the oil is very hot. Fry the fritters 3 to 4 at a time.
Fry the fritters for 4-6 minutes total, flipping halfway through.
Use a slotted spoon to lift the fritters out of the hot oil and onto your prepared wire cooling rack.
Repeat until all batter is used up.
5. Make the glaze. In a large bowl, add powdered sugar and heavy cream or milk. Whisk to combine. Add in the vanilla bean paste or vanilla extract and whisk to combine. You want the glaze to be thin so that the fritters can easily get coated in the glaze.
Dip the fritters in the glaze, then flip over and coat the other side. Allow the fritters to set on the wire cooling rack or a piece of parchment paper until the glaze sets up and dries, roughly 10 minutes.
6. Serve and enjoy!
- Prep Time: 10
- Cook Time: 4
- Category: Breakfast/Brunch, Dessert
- Method: Fried
- Cuisine: American