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Fresh Peach Fritters

Fresh peach fritters made by frying jammy peach-studded batter until golden and crispy-edged, then finishing with a glossy vanilla glaze. These fried peach fritters puff up airy inside with tender fruit in every bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 350
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
batter
  • 2 eggs
  • 0.75 cup whole milk
  • 1 tsp vanilla extract
  • 2 cup fresh peaches, peeled and finely diced
frying and glaze
  • 1 Vegetable oil for frying (3-4 inches deep)
  • 1.5 cup powdered sugar
  • 3 tbsp milk
  • 0.5 tsp vanilla

Equipment

  • 1 sheet pan
  • 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, with no visible dry clumps.
  2. Beat eggs, whole milk, and vanilla extract in a separate bowl until smooth and fully blended.
  3. Stir the wet mixture into the dry ingredients until just combined, then fold in diced fresh peaches so they’re evenly distributed without overmixing.
Fry and glaze
  1. Heat vegetable oil in a deep pot to 350°F until the oil holds a steady temperature.
  2. Drop heaping spoonfuls of batter into the hot oil and fry for 3-4 minutes per side, until deeply golden and visibly puffed at the edges.
  3. Drain the fritters on a paper towel-lined plate, then dip or drizzle them with vanilla glaze while warm so it clings and looks glossy.

Notes

Pro tip: Keep the oil near 350°F—if it runs cool they’ll soak up oil, and if it’s too hot the outside browns before the batter cooks. Store leftovers in the fridge up to 2 days; rewarm in a 350°F oven for 5-8 minutes. Freezing is not recommended for best texture, but you can freeze unglazed fritters up to 1 month and glaze after reheating. For a dairy-light swap, use unsweetened oat milk in both the batter and glaze.