Fluffy, soft, moist and loaded with fresh peaches…Peach Fritters!
The recipe is very easy to make. After the ingredients are measured out and the peaches are peeled and diced it literally just takes minutes to put the recipe together. Let’s gather the ingredients and make this delicious treat together.
Peach Fritter Ingredients:
1 cup all purpose flour
1 Teaspoon salt
2 Tablespoons white sugar
1 Teaspoon baking powder
1/2 Teaspoon cinnamon
1/3 cup milk
1 Tablespoon melted butter
1 1/4 cups diced peaches ( I used 2 fresh peaches which came to a little over 1 1/4 cups peaches
Oil for frying in a pan or a deep fryer
Powdered Sugar Glaze:
1 cup powdered sugar
milk, enough to make a drizzling consistency
Place the flour, salt, sugar, cinnamon and baking soda in a large bowl. Whisk the ingredients together until they are well combined.
Whisk the eggs, milk, and melted butter into the flour ingredients until they are well combined.
Peach Fritters Steps
Fold the peeled, pitted and cubed peaches into the batter. Set the batter aside for a minute while we heat the oil up to fry the fritters.
You can use a frying pan or an electric fryer with oil if you have one. My favorite way to fry them is using a medium size saucepan, but I really should give in and buy an electric fryer.
I fill the saucepan will oil, half way up the pan. I heat the oil to hot and then drop 1/4 cup to 1/2 cup batter into the hot oil. The batter will sink at first and then rise to the top of the oil. Cook the batter for 2 – 3 minutes, depending on the size of the fritters. While they are frying flip them over a couple times if need be to get a nice golden color on both sides of the fritter.
Remove the fritters from the hot oil with long handled tongs. Quickly drain the fritters on paper towels. You have two options to coat the fritters. You can either have a bowl of granulated sugar ready to coat them in after they are fried and drained or make a simple glaze with confectioners sugar and milk.
Things to Keep in Mind
You’ll notice there’s no confectioners sugar amount in the recipe to make the glaze. Just put confectioners sugar in a bowl, add as little or as much milk as you want to the confectioners sugar to get the drizzling consistency you want. It’s really just that easy to make. If you add a tad more milk than you wanted to, just add a little more confectioners sugar to the bowl and stir it in until it’s the consistency you were looking for. Place the Peach Fritters on a wire rack and drizzle the fritters with the glaze.
Now while you have those “just make” Peach Fritters on hand, try making yourself a Peach Fritter Sundae darlin, (peach fritters, vanilla ice cream, maybe a sprinkle of pecans and caramel sauce) you”ll love it. Delicious Fresh Peach Fritters, use those fresh peaches while you’ve got them to make this delicious easy treat! ENJOY!
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Delicious Fresh Peach Fritters
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 TBLs sugar
- 1/2 tsp cinnamon
- 2 eggs
- 1/3 cup milk
- 1 tablespoon melted butter
- 1-1/4 cups diced peaches I used 2 fresh peaches which came to a little over 1 1/4 cups of peaches
- granulated sugar in flat-sided bowl or a powdered sugar glaze
- oil for fryer or deep frying pan
- Powdered Sugar Glaze
- 1 cup powdered sugar
- milk enough to make a drizzling consistency.
- Whisk the milk and confectioners sugar together until the desired drizzling consistency.
- Using a whisk, combine flour, salt, sugar, cinnamon and baking powder. Whisk in eggs, milk and butter. Fold in peaches.
- Heat oil in fryer or pan to 375 degrees F. With long handled ladle, ladle about 1/4 -1/2 cup batter into hot oil. The batter will sink at first and then rise. Cook for about 2 - 3 minutes, depending on size of fritters. Remove fritters from oil with long-handled tongs. Quickly drain on paper towels or newspaper. Then place fritter in bowl of sugar or glaze fritters. Coat with sugar on both sides, or glaze tops of fritters.
Looking for more peach recipes, try these from other bloggers…Fresh Peach Crisp…40 Delicious Peach Recipes
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Hello. I love this recipe its perfect for making a treat for my coworkers. Since you stated that they should be eaten fresh, I’m wondering if I blanch the peaches now to cut them up and put them in a freezer bag. How long would they hold a day in a half? Today is Monday but I’m not going to cook them until Wednesday morning. I’m hoping they aren’t mushy. What do you think?
Thank you for the recipe.
Dawn I don’t know if they would turn color in the fridge in two days? Hopefully not.
I pinned this recipe a few days ago and realized that I had a small can of peaches. This recipe is so quick and easy and delicious! Now to try not to eat them all before someone gets home!
Stephanie that’s the hard part isn’t it! Thank you for coming back to comment , I appreciate it!
Yes that’s the hard part isn’t it Stephanie, I’m so happy you made them and loved them!
I adjust wanted to bbn let you know that they did not turn brown. Considering I was getting up at 5am,I wanted them already cut up. Well I brought them to work and everyone loved them. Next time I know that I’ll have to make a double batch. Thank you again for a great recipe.
Your welcome Dawn!
Just finished these. I used a large spoon to drop them. The batter spread more next time I will use smaller. I have made Apple fritters but never peach. These are really good. I will make again.
Hi what kind of oil should iuse? Do i use a candy thermometer?
Hi Donna Just use vegetable oil. I’ve never used a candy thermometer, I just get the oil hot and put a little batter in it to see if it cooks but a candy thermometer would probably be the best way to tell if it’s hot enough.
Ill make peach for me — but my hubby likes apple better so I want to use fresh apples in one batch. please let me know if i should simmer the apples first, as I dont want them to be too crisp…
i cant wait to try this recipe.
You could simmer them for a little bit Jane, not to much though. Let me know how it turns out for you!
Mine are not staying together and making a pretty fritter, it is breaking off into balls. What am I doing wrong?
Geez Jennifer I don’t have a clue, how big did you make them?
I am going to make these for our weekly game night desert. I will let you know how they turn out and if everyone likes them.
Thank you Elizabeth
I made these for game night and they were a big hit. I used gluten free flour and my peaches were fresh frozen. I’m going to make the next batch using blueberries.
Thank you Elizabeth.
These look so good! What a great idea to bring to an Easter brunch potluck!
Thank you Suzanne
What a great twist on a dessert favorite !
Thank you Robert
Excellent recipe, and very easy. I skimped a bit on the salt and used a scant TSP instead of the full TSP and have decided that it DOES need the full TSP. I used heaping TSBPs to drop the batter into the oil and yield was about 18 large fritters.
Thank you Christine!
Could i use brown sugar instead of white?
I haven’t ever done that Samantha but I don’t know why you couldn’t. If you do, I would love to hear how it turned out. The only thing I can think of that would be different that using white sugar is that the fritters might brown alot quicker using brown than using white when they fry. But you’ll have your eye on them when frying and can take them out of the oil before that happens.
I made your peach fritters yesterday. They were delicious.
I did notice this morning though that they didn’t have the crisp fried outside that a fritter normally does. They kind of got mushy overnight and the glaze didn’t really set up. Any ideas?
Samantha the only thing I can think of is that the fresh peaches might have given off a little of their juice while they sat.
Peace, I lov4e your recipes. My the Lord continue blessing your passion for baking, love you!
Wonderful! Added a little almond flavoring to the glaze! Thanks for sharing I see assorted flavors of Fritters in my future!
Thank you Sally
It didn’t have a whole lot of flavor. More sugar in the mix, or tossing the peaches in sugar before adding to the batter would have helped.
Thank you for the tip Kathleen
Had trouble with Browning on the outside, but dough not cooking in the center. Any tips?
Hey Mike, sounds like the oil was too hot or maybe you made them in a fry pan?? Try making them in a saucepan with oil half way up the pan. That way you can flip them till you get the color you want. How big were they? What did you use to measure the batter out with?
Made these Peach Fritters today. First time I’ve ever made a fritter . . . FANTASTIC! I let my husband sample one of the first ones to come out. By the time I got to the last batch, I wasn’t paying attention and burned two. My husband declared – I’d eat these burnt, don’t throw them away! They really are THAT good. Thank you for sharing the recipe.
Thank you Lori
Hi these look delicious and I’d like to ask if if you could make these in a air fryer?
I don’t own an air fryer Ms R I couldn’t tell you about that, I’m sorry.
I have seen recipes for Apple Fritters in the Air Fryer, so I don’t know why you couldn’t just substitute Peach. I hoep you try it and reply with the results, I’d love to know myself because I hope to be getting an air fryer soon. 🙂
Did you ever try them in the air fryer?
I don’t own an air fryer Kim, I’m sorry I have no way of knowing what it would be like cooked in one.
I tried these and they just would not work. The full tsp of salt was way too much and you could taste it in the dough after cooked. The oil temp at 375° is too hot, as I had super dark fritters turn out that we’re still semi raw in the middle. I followed the instructions so not sure where this needs a tweak at but I probably just won’t try making fritters again after this.
Ana read the comments above yours from people who have made the recipe dear, it absolutely works as written out.
Hi. Made this recipe and they were very tasty but do you have any suggestions on keeping thw fritters crisper on the outside? Thank you.
The only thing that crossed my mind was maybe fry them a little longer until they are crisper Elsa.
My fritters didn’t stay together. Ended up in little balls and The center was raw. What did I do wrong. Used thermometer and had oil at 365 what the thermometer said. Why did it not stick together?🤔
Patti I have no clue why they wouldn’t hold together?? The only thing I can think of is the oil wasn’t hot enough. The dough should have started cooking as soon as you put it into the oil. Did it do that? It really only takes minutes to make these was the peaches hit the hot oil.