This Peach Fritters Recipe Is So Good You’ll Make It Again & Again

Ingredients

• 3 Fresh Peaches (peeled and diced; can leave skin on or use canned peaches, drained)
• 1 cup All-Purpose Flour (sifted)
• 1 teaspoon Baking Powder
• 1 teaspoon Cinnamon (or Chinese five‑spice for a different flavor)
• 0.5 teaspoon Salt
• 1 pinch Ground Nutmeg (optional, adds warmth)
• 1 Large Egg (room temperature)
• 0.75 cup Milk (whole or 2% milk; add more if batter is too thick)
• 0.5 teaspoon Vanilla Extract (optional, adds extra flavor)
• 2 cups Vegetable Oil (for deep‑frying; use a neutral oil with a high smoke point)
• 0.5 cup Powdered (Icing) Sugar (for glaze)
• 2 tablespoons Milk (for glaze) (add more for desired glaze consistency)
• 1 teaspoon Vanilla Extract (for glaze) (optional)

Instructions

1. Prepare the Peaches

   Peel the fresh peaches (or leave skin on if you prefer), then dice them into ½‑inch cubes. Set aside in a bowl.

   Time: PT5M

2. Mix Dry Ingredients

   In a second bowl combine 1 cup all‑purpose flour, 1 tsp baking powder, 1 tsp cinnamon (or Chinese five‑spice), ½ tsp salt, and a pinch of nutmeg. Whisk until evenly distributed.

   Time: PT2M

3. Create the Batter

   Make a well in the dry mixture, add 1 large egg, ½ tsp vanilla extract, and ½ cup milk. Stir gently, then gradually add more milk (about ¼ cup at a time) until the batter reaches a thick‑but‑pourable pancake consistency.

   Time: PT4M

4. Fold in the Peaches

   Gently fold the diced peaches into the batter, being careful not to crush them.

   Time: PT2M

5. Heat the Oil

   Pour 2 cups vegetable oil into a skillet and heat over medium‑high heat until it reaches about 350°F (175°C). If you don’t have a thermometer, drop a small spoonful of batter; it should sizzle and rise to the surface quickly.

   Time: PT5M

   Temperature: 350°F

6. Fry the Fritters

   Scoop about ¼ cup of batter into the hot oil for each fritter. Fry for 2‑3 minutes per side, or until golden brown and crisp. Use a spatula or slotted spoon to flip carefully.

   Time: PT8M

   Temperature: 350°F

7. Drain and Cool

   Remove fritters with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Do not place directly on paper towels, as they can become soggy.

   Time: PT2M

8. Make the Vanilla Glaze

   In a small bowl whisk together ½ cup powdered sugar, 2 Tbsp milk, and 1 tsp vanilla extract until smooth and runny. Adjust consistency with a splash more milk or a pinch more sugar as needed.

   Time: PT2M

9. Glaze the Fritters

   While the fritters are still warm, drizzle or dip each one in the glaze, then return to the wire rack to let the glaze set.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g