Step 1: Prepare the Peaches

Wash and peel the peaches.

Remove the pits and cut the peaches into small pieces.

For fritters, smaller pieces are better because they distribute throughout the batter and cook more evenly.

You want approximately 1½ cups of diced peaches.

If your peaches are extremely juicy, gently pat them with paper towels to remove some excess moisture.

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Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together:

• Flour
• Sugar
• Baking powder
• Salt
• Cinnamon
• Nutmeg

Mix until all the ingredients are evenly distributed.

The cinnamon and nutmeg give the fritters a warm, old-fashioned flavor that pairs beautifully with peaches.

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Step 3: Mix the Wet Ingredients

In a separate bowl, whisk together:

• Eggs
• Milk
• Vanilla
• Melted butter

Whisk until smooth.

Make sure the melted butter has cooled slightly before adding it to the eggs.

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Step 4: Combine the Batter

Slowly pour the wet ingredients into the dry ingredients.

Stir gently until just combined.

Don’t overmix the batter.

A few small lumps are perfectly fine.

The batter should be thick enough to hold the diced peaches without becoming runny.

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Step 5: Fold in the Peaches

Gently fold the diced peaches into the batter.

Make sure the peach pieces are evenly distributed.

Avoid aggressively stirring because you don’t want to crush the peaches and add too much liquid to the batter.

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Step 6: Heat the Oil

Pour approximately 2 inches of vegetable oil into a deep, heavy-bottomed skillet or Dutch oven.

Heat the oil to approximately 350°F (175°C).

A kitchen thermometer is strongly recommended.

Maintaining the right temperature is important.

If the oil is too hot, the outside can brown before the center cooks.

If it’s too cool, the fritters can absorb too much oil and become greasy.

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Step 7: Fry the Fritters

Using a cookie scoop or large spoon, carefully drop portions of batter into the hot oil.

Don’t overcrowd the pan.

Fry the fritters in batches.

Cook for approximately 2–3 minutes per side, turning carefully with a slotted spoon or tongs.

They should become beautifully golden brown.

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Step 8: Drain

Remove the fritters from the oil and place them on a plate lined with paper towels or on a wire rack set over a baking sheet.

Allow excess oil to drain.

Continue frying until all the batter has been used.

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🍑 Step 9: Make the Peach Glaze

While the fritters cool slightly, prepare the glaze.

In a small bowl, whisk together:

• Powdered sugar
• Peach juice or peach nectar
• Lemon juice
• Vanilla extract

Start with 2 tablespoons of liquid and add more gradually until you reach the desired consistency.

For an extra peachy glaze, stir in 1–2 tablespoons of finely mashed fresh peaches.

The glaze should be smooth and thick enough to coat the fritters without running completely off.

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Step 10: Glaze the Fritters

Once the fritters are warm but not piping hot, drizzle the peach glaze over the top.

You can either:

Drizzle: Use a spoon to create thin lines of glaze.

Dip: Dip the top of each fritter directly into the glaze.

For an extra thick glaze, let the first layer set for a few minutes and then add a second layer.

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Step 11: Serve

Serve the fritters warm or at room temperature.

For a beautiful presentation, arrange them on a platter and drizzle with additional peach glaze.

 

Add thin peach slices around the platter if desired.