Fresh Peach Fritters Glaze

Crispy on the outside with pockets of peach in every bite these fresh peach fritters are pure summer joy. Perfect for a treat on a lazy afternoon or to surprise family and friends whenever peach season hits this recipe brings together all the flavors of a classic fruit fritter with an easy vanilla glaze you will want to drizzle on everything.

I still remember my first batch of these on a rainy Sunday with peaches from the farmers market it did not take long for the plate to completely vanish. The warm vanilla glaze just seals the deal every time.

Ingredients

• All purpose flour: helps form the structure of the fritters opt for unbleached flour for the best texture
• Granulated sugar: sweetens the batter look for fine white sugar to blend smoothly
• Baking powder: gives a fluffy lift make sure yours is fresh for the puffiest results
• Salt: brings out natural peach flavor and balances sweetness use fine sea salt for best dissolving
• Cinnamon: adds a subtle warmth entirely optional but I love how it compliments the peaches
• Large eggs: for richness and structure farm fresh if possible for best color and flavor
• Whole milk: ensures moist tender fritters whole milk gives the richest result but you can substitute a lower fat if needed
• Vanilla extract: provides a comforting aroma and pairs perfectly with peaches use pure vanilla whenever possible
• Fresh peaches: main highlight ripe but still slightly firm ones are easier to dice and keep their shape in the batter
• Vegetable or canola oil: for frying both have high smoke points and neutral flavor
• Powdered sugar: becomes the base of a silky smooth glaze sift if lumpy for smoothest results
• Milk: thins the glaze to the right consistency use the same milk you used in the batter
• Vanilla extract: rounds out the glaze flavor

Step by Step Instructions

Prepare the Peaches:

Peel and dice fresh peaches into small chunks making sure not to mash them as you cut Each piece should be bite sized so every fritter has enough fruit

Mix the Dry and Wet Ingredients:

In a large bowl whisk together the flour sugar baking powder salt and cinnamon until very well mixed In another bowl beat eggs thoroughly then stir in the milk and vanilla Pour the wet mixture into the dry folding together just until combined so the dough does not get tough

Incorporate the Peaches:

Add diced peaches to the batter using a spatula to fold them in gently The mixture should be thick and scoopable with plenty of fruit mixed through

Heat the Oil:

Pour enough oil into a heavy bottomed pan or Dutch oven so it is about five centimeters deep Heat to 175 degrees Celsius test with a thermometer for accuracy Hot oil is important so the fritters cook through without absorbing too much oil

Fry the Fritters:

Using two spoons drop heaping tablespoonfuls of batter into the oil Fry three or four at a time to avoid crowding Let each fritter cook for two to three minutes on the first side or until deep golden then carefully turn with a slotted spoon and cook for another two minutes Remove to a paper towel lined plate to drain

Make the Glaze:

Whisk together powdered sugar milk and vanilla in a small bowl until very smooth You want a pourable but thick consistency If it is too thin add a little more sugar If thick add a splash more milk

Finish the Fritters:

While the fritters are still a bit warm drizzle generously with glaze or dip the tops directly into the glaze for extra coverage Serve right away for best texture

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My favorite part is the little caramelized pieces of peach that poke out after frying biting into one brings back memories of summer breakfasts on my grandmother’s back porch where fritters were always served warm with a pot of tea

Storage Tips

Store leftover fritters in an airtight container at room temperature for up to one day They can become soggy if kept too long After that refrigerate and crisp in a toaster oven before eating The glaze will soak in more over time but the flavor is still lovely If you want to freeze them wrap each fritter in parchment then seal in a freezer bag Thaw and reheat from frozen in a 160 degree oven

Ingredient Substitutions

If fresh peaches are out of season you can substitute with well drained canned peaches or try a mix of berries for a fun twist For dairy free fritters use plant based milk like oat or almond and swap the glaze milk for a nondairy option Gluten free flour blends work as well though the texture is slightly more delicate

Serving Suggestions

Serve fritters while still warm with extra glaze alongside a scoop of vanilla or cinnamon ice cream For brunch try dusting with cinnamon sugar or pairing with fresh peach compote If making ahead offer them as a grab and go breakfast with hot coffee

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Cultural Context

Fritters have deep roots in American country cooking often made with whatever fruit was at peak ripeness That flexibility is what keeps these treats so beloved across generations Peach fritters in particular are a hallmark of Southern summers when peach stands overflow and kitchens take on the sweet scent of frying fruit

Recipe FAQs

→ How should peaches be prepared for fritters?

Peel and dice ripe peaches into small cubes for even distribution and a juicy texture inside each fritter.

→ What is the best oil for frying?

Use a neutral, high-smoke-point oil like vegetable or canola to ensure clean flavor and crispiness.

→ How do I know when the fritters are cooked?

Fry until deep golden brown, about 2–3 minutes per side. The fritters should feel firm and spring back lightly.

→ Can I make the glaze ahead of time?

Yes, the glaze can be mixed in advance. Cover tightly and stir before using to restore smoothness if needed.

→ What is the ideal serving temperature?

Serve warm for the best texture and taste, just after glazing. Leftovers can be gently reheated if desired.

→ Are these fritters vegetarian?

Yes, they use eggs and dairy, but contain no meat or animal byproducts other than those.