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. If you love peach treats, be sure to check out my Peach Skillet Cake.
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😉!
Frying Peach Fritters
Use vegetable or canola oil for frying the fritters. It is important that the oil reaches a temperature of 375°F before each batch of fritters. Try also to use a pan that is bigger than you would need, as there can be hot oil splattering and that is never a good thing. If you have any leftover oil, don’t throw it out; first, check out How to Clarify Used Cooking Oil so it doesn’t go to waste.
Can I Use Fresh Peaches?
Sure! I used canned peaches, reserving some of the peach juice for the glaze. However, you can certainly use fresh peaches as well. Just be sure to squeeze out some of the peach juice if adding it to the glaze. You will need about 3 peaches if using fresh.
Can I Make Peach Fritters Without the Glaze?
Yes! You could definitely enjoy these fruity fritters plain. Or, simply use confectioners’ sugar and milk (without the peach juice). Another option instead of a glaze? Sprinkle them with cinnamon sugar when cooled. It’s just 1/4 cup granulated sugar and 1 tablespoon of cinnamon. You could also dust them with a little bit of confectioners’ sugar.
How to Store
If you have any leftover fritters (as doubtful as that may be), just heat them up in the oven the next day (8-10 minutes at 350°F).
- 1 cup (125 g) all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon kosher salt
- 1 pinch ground nutmeg
- ¼ cup (60 g) 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
- 1¼ cups (150 g) confectioners' sugar
- ¼ teaspoon vanilla
- 3-6 teaspoons reserved peach juice, (optional)
- In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, 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?
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