These Peach Fritters are perfectly golden throughout, with moist and fluffy interiors evenly studded with fruit. They are drizzled with a generous amount of sweet and tangy glaze made from the remaining peach juice, buttermilk, and powdered sugar.
These peach fritters are a fruit-packed snack that does not skimp on the peach flavor. Too often, fruit flavors become muted after deep frying, however, these peach fritters highlight the bright and sweet taste of peaches even after frying.
Why this recipe works:
- The fruit is cut into large chunks so it retains a noticeable bite and the sweet-tart peach flavor.
- The chopped fruit is macerated in lemon juice and sugar to draw some moisture out of the fruit. This step prevents the fritters from becoming soggy.
- Then with the leftover juice from the macerated peaches, we made a tangy glaze for the fritters.
- The chopped pieces are also tossed in the batter’s dry ingredients to ensure even distribution.
- The size of the fritters really matters in this recipe. Large fritters will brown too quickly, resulting in a dense and wet inside with a hard shell. Bite-size fritters are the way to go. They will not only cook quickly and evenly but they are so fun to pop into your mouth.
- To avoid overcrowding is best to fry them in batches.
The satisfying crispy texture of the fritters pairs perfectly with the soft juicy peaches. Frying also allows the peaches to caramelize creating a very aromatic treat. Another benefit of this recipe is its versatility; you can add spices, glazes, or any creative twists to this recipe.
They are definitely best when served warm and fresh straight from the frying pan. If you prefer you can skip the glaze and simply dust some powdered sugar over the top or drizzle some honey to enhance the natural sweetness of the peaches. For a decadent treat pair your fritters with a scoop (or two!) of vanilla ice cream.
The best part about this recipe is that it also works with other stone fruits. Besides switching the fruit up, you can also play around with the spices and sweetness level.
What are fritters?
Fritters are a type of fried food typically made by mixing vegetables, fruits, meats, seafood, and dough with a batter or dough-like mixture. This mixture is then dropped or shaped into small portions and deep-fried until they are crispy and golden brown.
Fritters are very popular around the world and can be served as appetizers, snacks, side dishes, or even desserts, depending on the ingredients and flavors used. They are a versatile and delicious choice for enjoying different flavors and textures.
Other popular ingredients for the fritters are apples, blueberries, bananas, zucchini, corn, shrimp, crab, and minced meat. Or simple dough fritters like beignets, hushpuppies, and funnel cakes.
Recipe Notes & FAQ:
- To enhance the sweet-tart flavors of the peaches make sure to cut the fruit into large chunks (so it retains a bite and a bright flavor) and then macerate the chunks in lemon juice and sugar (do not skip this step). This step also draws some moisture out of the peaches to prevent the fritters from becoming soggy.
- The best size for these fritters is bite-size, as large fritters brown too quickly resulting in a hard shell, but a dense and wet inside.
- Do not overcrowd them, and fry them in multiple batches if needed.
- For best results look for very ripe to overripe (but not bruised) peaches.
- If the reserved peach juice is less than 2 tablespoons, make up the difference with more buttermilk, or fresh lemon juice for the glaze.
Allow the fritters to cool completely at room temperature and store them in an airtight container in the refrigerator for 1-2 days.
Allow the peach fritters to cool completely, then place them in an airtight container or freezer bag. To reheat, bake them in a preheated oven at 350ºF for about 10 minutes or until they are warmed through.
Can I use canned peaches instead of fresh peaches for the fritters?
While fresh peaches are preferred for the best taste and texture. Canned peaches might be softer and have a slightly different flavor but if that’s all you have on hand you can use them as a substitute. Drain them well before using them in the recipe.
How do I know when the oil is the right temperature for frying?
You can use a kitchen thermometer to check the oil temperature. It should be around 350-375ºF for frying fritters. If you don’t have a thermometer, you can test the oil by dropping a small amount of batter into it. If the batter sizzles and rises to the top quickly, the oil is ready.
Can I make the batter ahead of time?
It’s best to make the batter just before frying the fritters to ensure they have the right consistency and texture. If you need to make it ahead, keep it covered in the refrigerator and let it come to room temperature before frying.
Can I use other fruits in this recipe?
Yes, you can try using other fruits like apples, pears, or berries instead of peaches. Just ensure that the fruits are diced small enough to cook evenly during frying.
What should I serve peach fritters with?
You can serve them with the simple sugar glaze like we did. Otherwise, you can serve them with a dusting of powdered sugar, a drizzle of honey or maple syrup, or with some vanilla ice cream on the side.
How To Make Peach Fritters:
Toss the chopped peaches with one tablespoon of granulated sugar and the lemon juice in a large bowl. Transfer the peaches to a fine-mesh strainer and set them over an empty bowl. Let drain until the peaches exude 2 tablespoons of juice, about 30 minutes. Reserve the juice and peaches separately.
In the meantime, in a large bowl, whisk flour, baking powder, salt, and remaining sugar until combined.
In another bowl combine the buttermilk, eggs, and melted butter until combined.
Using a rubber spatula, fold carefully the drained peaches into the flour mixture until evenly coated. Fold in the buttermilk mixture until fully incorporated.
Heat the oil in a large Dutch oven or a large deep frying pan over medium-high heat to 350ºF.
Using 1 tablespoon measuring spoon or a small ice cream scoop, transfer 20 portions of the batter to the hot oil. Don’t overcrowd them and fry them in multiple batches if needed.
Fry for 2-3 minutes per side until the fritters are deep golden brown. Transfer the fritters to a paper towel-lined plate.
While the fritters cool, whisk together the powdered sugar, buttermilk, and peach juice until smooth. Spoon the glaze over the fritters and let them rest until the glaze is set, about 10 minutes or so, and serve!
- Spiced Peach Fritters: add a pinch of nutmeg, ginger, or cardamom to the batter for some aromatic flavors that complement the peaches.
- Caramelized Peaches: before incorporating chopped peaches into the batter, saute them in a pan with a bit of butter and brown sugar until they can caramelize slightly. This will intensify the peach flavor and add a rich and sweet taste to the fritters. Add less sugar to the batter if you choose to do this.
- Lemon Glaze: after frying the fritters, drizzle them with a tangy lemon glaze made with powdered sugar and freshly squeezed lemon juice for a refreshing twist.
- 1 pound ripe peaches, pitted and cut into ½ - inch chunks (2 cups)
- 1/3 cup granulated sugar, divided
- 1 tablespoon fresh lemon juice
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup buttermilk
- 2 large eggs, lightly beaten
- 2 tablespoons unsalted butter, melted
- Vegetable oil, for frying
- For the glaze:
- 1.5 cups powdered sugar
- 1 tablespoon buttermilk, more if needed
- 2 tablespoons juice from the peaches
- Toss the chopped peaches with one tablespoon of granulated sugar and the lemon juice in a large bowl. Transfer the peaches to a fine-mesh strainer and set them over an empty bowl. Let drain until the peaches exude 2 tablespoons of juice, about 30 minutes. Reserve the juice and peaches separately.
- In the meantime, in a large bowl, whisk flour, baking powder, salt, and remaining sugar until combined.
- In another bowl combine the buttermilk, eggs, and melted butter until combined.
- Using a rubber spatula, fold carefully the drained peaches into the flour mixture until evenly coated. Fold in the buttermilk mixture until fully incorporated.
- Heat the oil in a large Dutch oven or a large deep frying pan over medium-high heat to 350ºF.
- Using 1 tablespoon measuring spoon or a small ice cream scoop, transfer 20 portions of the batter to the hot oil. Don’t overcrowd them and fry them in multiple batches if needed.
- Fry for 2-3 minutes per side until the fritters are deep golden brown. Transfer the fritters to a paper towel-lined plate.
- While the fritters cool, whisk together the powdered sugar, buttermilk, and peach juice until smooth. Spoon the glaze over the fritters and let them rest until the glaze is set, about 10 minutes or so, and serve!
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 436Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 73mgSodium 424mgCarbohydrates 83gFiber 3gSugar 49gProtein 8g
These recipes are calculated as a courtesy. They are not intended as medical advice or guaranteed accurate. Please do your own calculations if necessary.