Awww peach fritters! How else do you use with leftover peaches but by adding them to an incredible batter and frying until golden brown?
I seriously had no other options. I didn’t want my old peaches to go to waste, and I couldn’t let my fry daddy be neglected so the solution seemed to work for everyone.
The idea for peach fritters came from apple fritters I made a few years ago that were quite delightful. Honestly, anything that is fried up like a donut and stuffed with seasonal fruit is A OK in my book. I thought that the addition of fresh peaches to the batter would be unbelievable, and I was right on the money.
I actually enjoyed these better because peaches are my fave fruit, and the flesh was softer in the fritters than the apples. Dicing the peaches super small really made them melt into the dough in this recipe. I added a few spices like nutmeg and cinnamon to round out the flavor and topped them with a simple glaze made with peach nectar. You can pick up a can of peach nectar at your grocery store for about a buck, and it is delicious in so many recipes!
I really enjoyed these! And I think I have a new favorite peach recipe in the running this summer.
- 2 peaches peeled, cored, and cut into ¼-inch pieces
- 2 cups all-purpose flour
- ⅓ cup brown sugar, packed
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup milk
- 2 large eggs, beaten
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- oil for frying
- 2 cups confectioners’ sugar
- ¼ cup peach nectar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Spread prepared peaches in single layer on paper towel–lined baking sheet and pat thoroughly dry with paper towels.
- Combine flour, brown sugar, baking powder, salt, cinnamon, and nutmeg in large bowl.
- Whisk milk, eggs, melted butter, and vanilla extract in medium bowl until combined. Stir in peaches into flour mixture. Then add milk mixture into dry ingredients.
- Heat oil in Dutch oven over medium-high heat to 350 degrees. Use ⅓-cup measure to transfer 5 heaping portions of batter to oil. Press batter lightly with back of spoon to flatten. Fry, adjusting burner as necessary to maintain oil temperature between 325 and 350 degrees, until deep golden brown, 2 to 3 minutes per side. Transfer fritters to wire rack set inside rimmed baking sheet. Bring oil back to 350 degrees and repeat with remaining batter. Let fritters cool 5 minutes.
- Meanwhile, whisk confectioners’ sugar, nectar, cinnamon, and nutmeg in medium bowl until smooth. Top each fritter with 1 heaping tablespoon glaze. Let glaze set 10 minutes. Serve.