Fresh Peach Fritters

ByClaire Laurent August 31, 2025

Facebook

So, about these peachy fritters

I made these Fresh Peach Fritters on a sticky Saturday when a neighbor dropped a bag of peaches on the porch with a note that said please save me from myself. I laughed, then promptly burned the first batch because I started folding laundry while the oil warmed. Classic. But the second batch came out like little clouds with freckles of peach, and my kitchen smelled like fairground magic, only less loud and a lot friendlier. It is the kind of recipe that feels like a hug you can eat. And its the smell of late summer, honestly.

Funny bit, the dog sat by the stove like a tiny goalie, hoping one would bounce his way. None did. I am not that daft.

Why you might fall for these like I did

I make this when I have a couple peaches that are a little too soft for slicing pretty, or when we need dessert that feels casual but a bit special. My family goes a bit bonkers for these because the edges get lacy and crisp, the middles stay tender, and there are pockets of warm peach that honestly taste like jam. Also, you glaze them. Which is not required, but I do it because shiny things. I used to hate frying at home because the oil situation felt stressful, but I figured out that using a small pot with enough depth and not fussing too much is the trick. And if the fritters look odd at first, do not sweat it. They relax.

(If you are wondering, yes, I sneak a tester and stand by the counter nibbling it like a goblin. No regrets.)

What you will need, more or less

2 cups all purpose flour, spooned and leveled if you are feeling precise

1 tablespoon baking powder
1/4 cup granulated sugar, plus a pinch more for the peaches
1/2 teaspoon fine sea salt

1 teaspoon ground cinnamon, optional but I like it
A pinch of nutmeg or cardamom, if you fancy
2 large eggs

3/4 cup milk, maybe up to 1 cup depending on flour mood. I sometimes use buttermilk when I have it
2 teaspoons vanilla extract
About 2 cups ripe peaches, diced small. Peeling is optional. I toss them with 1 tablespoon lemon juice and a teaspoon sugar

2 tablespoons melted butter, cooled. Neutral oil works fine if you do not want to melt butter
Vegetable oil for frying, enough for about 1 1/2 inches in a small deep pot

Simple vanilla glaze

1 cup powdered sugar, a heaped cup if you like a thicker glaze
2 to 3 tablespoons milk, start with 2
1/2 teaspoon vanilla

Pinch of salt

Substitutions I actually use: frozen peaches work if thawed and patted dry. Canned peaches, well drained, are fine too. My grandmother swore by a certain brand of flour but honestly any decent all purpose flour works. If you are in a hurry, I have swapped in a splash of cream for milk and reduced the butter. No one noticed.

Alright, lets make some fritters

Prep the peaches. Dice them into little bits, about pea to bean size. Toss with lemon juice and that tiny bit of sugar. Let them sit while you mix the batter so they get juicy. I sometimes drain off a tablespoon of extra juice so the batter does not go soupy.

Whisk the dry stuff. In a medium bowl, whisk the flour, baking powder, sugar, salt, cinnamon, and nutmeg. Easy.
Mix the wet stuff. In another bowl, whisk the eggs, milk, vanilla, and melted butter. If the butter clumps a smidge because the milk is cold, do not panic. It melts in the oil anyway.
Bring it together. Pour wet into dry and stir with a spatula until just combined. The batter should look thick like drop biscuit dough, not pourable pancake batter. If it is too stiff, add a splash of milk. If it is soupy, add a spoon of flour. This is where I usually sneak a taste. No shame.

Fold in peaches. Gently. You want even distribution so every fritter gets peach, but do not mash them to peach jam. And do not worry if the batter looks a bit lumpy. It always does.
Heat the oil. Pour about 1 1/2 inches of vegetable oil into a small deep pot and bring it to around 350 F. A thermometer helps, but if you do not have one, stick the end of a wooden spoon in the oil. If it bubbles steadily, you are in the zone. I learned that trick here and it works like a charm most days. For more detail on oil temps, I like this simple guide from King Arthur Baking.
Fry time. Use two spoons to scoop and drop small mounds of batter, about golf ball size, into the hot oil. Do not crowd the pot. Fry 2 to 3 minutes per side, flipping once, until deep golden and puffed. If they brown too fast, your oil is hot. Reduce the heat a nudge.

Drain. Lift fritters with a slotted spoon or spider and set on a wire rack over a sheet pan. Paper towels are fine too. Sprinkle with a whisper of sugar if you want shimmer.
Glaze. Stir the powdered sugar, milk, vanilla, and salt until smooth. You want it like thick cream. Dip warm fritters or drizzle over. I usually go for a messy drizzle because it feels more homestyle. If you want more glazing tips, Serious Eats has a good primer on simple icings that I have leaned on more than once, see their vanilla icing method.

And breathe. You did it. The first one is always the weird one, like the practice pancake. Eat that one immediately, chef tax.

Notes I discovered the hard way

Let the batter sit 5 minutes before frying. The flour hydrates and the fritters puff nicer. I used to skip this and wondered why they were a bit dense.
If your peaches are super juicy, toss them with a teaspoon of flour before folding in. Keeps the batter from getting thin.
Small dice matters. Big chunks make the fritters fall apart in the oil. Ask me how I know.

Actually, I find it works better if the oil is just under 350 F for the first batch, then creep it up a touch.
Peeling peaches is optional. If you want to peel quickly, the hot water trick is great. The Kitchn has a clear tutorial that I follow every time, here it is how to peel peaches fast.

Little experiments and a couple odd choices

Brown butter glaze. Melt the butter for the glaze until it smells nutty, then cool and whisk in. Oh my word.

Ginger peach. Add a teaspoon of finely grated fresh ginger to the batter. Bright and a little spicy.
Cinnamon sugar toss. Skip the glaze and toss hot fritters in cinnamon sugar. Messy. Fun.
Bourbon splash. A tablespoon of bourbon in the glaze makes it grown up without shouting.

Cardamom orange. A pinch of cardamom in the batter and orange zest in the glaze. Lovely with coffee.
One that did not work: I tried baking them like drop biscuits on a whim. They tasted fine but the texture was meh, more like peach rolls. Not the same crunch, so I would not recommend unless you must.

Tools that help, and what to do if you do not have them

Heavy pot or deep skillet. I call this essential, but on second thought a medium saucepan works if that is what you have. Just do smaller batches.

Thermometer for oil. Super helpful. But if you do not have one, the wooden spoon bubble test is your friend.
Wire rack for draining. No rack. No problem. Use a paper bag or a baking sheet with a couple layers of paper towel.
Slotted spoon or spider. Tongs can do in a pinch, just be gentle.

How to keep them around, assuming you can

Room temp on the counter in a loosely covered container for 1 day is fine. They will soften a bit, which I actually like with morning coffee. Rewarm in a 350 F oven for 5 to 7 minutes to crisp the edges again. You can freeze them in a zip bag for up to a month, then reheat straight form frozen at 325 F until warm. Though honestly, in my house it never lasts more than a day.

How I like to serve these

Two ways. If it is dessert, I do a warm fritter with a scoop of vanilla ice cream and a drizzle of honey. If it is brunch, I dust with powdered sugar and serve with bacon or salty ham for that sweet salty thing. Family tradition is to eat them on the porch and count fireflies. Corny, I know. Also, a little sprinkle of flaky salt over the glaze is lovely if you are into that sort of thing.

Lessons learned the wobbly way

I once rushed the preheat and regretted it because the first batch turned out greasy. Hot oil seals the outside so they do not drink the oil.

I overmixed the batter once and they got tough. Gentle folds are key.
Big peach chunks made craters and leaking bits. Smaller dice, tidy fritters.
Do not walk away. Even for laundry. Ask my first batch.

If the glaze is too thick, a teaspoon of hot water loosens it without thinning the flavor too much.

FAQ, the real questions folks ask me

Can I use canned peaches
Yes. Drain them very well and pat dry. Cut into small pieces. They are softer, so the fritters will be a bit more tender. Still lovely.

Air fryer, yay or nah
Kinda works. The texture is more muffin bite than fritter. If you try, brush with a little oil, cook at 375 F until golden, then glaze. I prefer the pan, truth be told.

Can I bake the batter instead
You can bake spoonfuls at 400 F until golden, but they will not have that signature fritter crunch. Good for a lighter vibe though.

What oil do you use
Neutral oil with a high smoke point. I usually grab vegetable or peanut oil. Use what you like that is neutral in taste.

How do I know the oil is ready without a thermometer
Wooden spoon test for the win. Steady bubbles around the handle means go time. If it roars, too hot. If it sulks, wait another minute. For nerdy details on maintaining heat, I really like this explainer at Serious Eats about frying temps.

Can I make the batter ahead
Short answer, sort of. Mix the dry and wet separately, combine right before frying. Once the baking powder is in contact with liquid, the clock starts.

Do I have to peel the peaches
Nope. I usually do not. The skins soften and add color. If the skins bug you, peel them using the hot water trick.

Why are my fritters raw in the middle
Oil is likely too hot or the fritters are too big. Make them smaller, cook a touch longer at a slightly lower heat.

Side note that does not fit anywhere, really. I keep a little bowl of sugar on the counter for coffee, and I swear it perfumed the fritters when I dropped a rogue vanilla bean in the jar months ago. Might just be in my head, but hello, lovely.