Peach Fritters are made with a cakey batter incorporated with peaches and topped off with a peach-flavored glaze. It’s another addition to my fruit-filled fritters like my Apple Fritters, Fresh Blueberry Fritters, and Banana Fritters.
Peach Fritters scream summertime to me but don’t wait until then to make this sweet donut-like treat (with fruit, so you don’t have to feel so guilty eating one of these for breakfast). I veered off a little from my other fritters’ recipes by using vanilla yogurt and whipping cream in place of milk. I also used the peach juice in place of water for the all-important glaze (don’t leave that out). But, they still turned out as tasty and delicious as my original recipes, which was just peachy to me😉!
Peach Fritters Recipe
There are two important parts to this recipe–the fritters and the sweet peach glaze I mentioned earlier. With a few basic ingredients, these Peach Fritters come together really fast.
How to Make Peach Fritters
In the instructions, I suggest starting to heat your oil after the batter has come together. The first few times I made fritters I would start the oil right away (trying to save time) and I would always forget and the oil would get too hot and burn the batter. Boo, hiss! Be sure to give yourself a few minutes to allow the oil to get to 375°F after the batter has come together. Try to also use a pan that is bigger than you would need, as there can be hot oil splattering and that is never a good thing.
I made 10 fritters with this recipe, but it all depends on the size of the fritter you prefer. When it comes to the peaches, I used canned peaches. But, you could definitely use fresh peaches. Just be sure to get that peach juice out of the peaches for the glaze. And, don’t be afraid to make extra fritters. If you have any leftover (as doubtful as that may be), just heat them up in the oven the next day (8-10 minutes at 350°F).
How to Make the Glaze
To make the glaze, simply combine the confectioners’ sugar, vanilla, and, if you want an EXTRA kick of peach, three teaspoons of the peach juice. You can always add more juice until you get the consistency of the glaze you prefer. The image above is simply confectioners sugar and milk, the recipe for this glaze is in my Blueberry Fritter recipe.
Another option instead of a glaze? Sprinkle them with cinnamon sugar when cooled. It’s just 1/4 cup granulated sugar and 1 tablespoon cinnamon. You could also dust them with confectioners’ sugar. Or simply enjoy plain!
Looking for Other Peach-Flavored Recipes?
- 1 cup (125g) all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 1 pinch ground nutmeg
- 1/4 cup (60g) heavy whipping cream
- 3 ounces vanilla yogurt
- 1 large egg
- 1 can (15.25 ounces) peaches, diced and juice reserved for glaze
- Vegetable or canola oil, for frying
- 1 1/4 cups (150g) confectioners' sugar
- 1/4 teaspoon vanilla
- 3-6 teaspoons reserved peach juice (optional)
- In a medium bowl, whisk together the flour, sugar, baking powder, cinammon, ginger, salt, and nutmeg. Set aside.
- In a separate bowl, beat together the whipping cream, yogurt, and egg.
- Add the egg mixture to the flour mixture, stirring until combined.
- Fold in the peaches.
- Fill a frying pan halfway with oil. Heat over medium heat until the oil reaches 375°F with a candy thermometer.
- Slowly drop ¼ cup of batter into the oil and let fry until golden brown, about 2-4 minutes per side depending on the heat of your oil.
- Flip and fry until the opposite side is golden brown. To test for doneness, insert a small knife (or toothpick) into the center. If there's still uncooked batter in the center, fry for a bit longer. Transfer to a paper towel-lined cooling rack and let cool. Repeat with the remaining batter being sure to check the temperature of the oil throughout the process.
- Make the glaze by combining the confectioners' sugar, vanilla, and 3 teaspoons of peach juice. Add more juice, 1 teaspoon at a time, until a pourable consistency is reached.
- Drizzle the glaze over the cooled fritters and let dry.
1/4 teaspoon vanilla
3-6 teaspoons water, or until you reach desired consistency (I prefer it on the thinner side) Directions
Make the glaze by combining the sugar, vanilla, and 3 teaspoons of water. Add more water, 1 teaspoon at a time, until a pourable consistency is reached.
Drizzle the glaze over the cooled fritters and let dry.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.