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Fresh Peach Fritters Recipe
Ben Carraoli

Fresh Peach Fritters Recipe

I still remember the first time I made these fresh peach fritters in my own kitchen, and honestly, I was amazed at how good they turned out. The crispy outside with soft, juicy peaches inside felt like a bakery-style treat at home. I love how the warm fritters soak up the sweet glaze perfectly. Every bite feels comforting and nostalgic
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Prep Time 15 minutes
Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour – Gives structure while keeping the fritters soft and tender
  • 1 teaspoon salt – Enhances sweetness and balances flavors
  • 2 tablespoons granulated sugar – Adds just enough sweetness without overpowering peaches
  • 1 teaspoon baking powder – Helps the fritters puff up light and airy
  • 1/2 teaspoon ground cinnamon – Adds warmth that pairs beautifully with peaches
  • 2 large eggs – Binds the batter and adds richness
  • 1/3 cup milk – Keeps the batter smooth and moist
  • 1 tablespoon melted butter – Adds flavor and tenderness
  • 1 1/4 cups fresh peaches peeled and diced – Fresh peaches give the best juicy texture
  • Oil for frying – Neutral oil works best for even cooking

Method
 

  1. Start by peeling and dicing the fresh peaches into small, even pieces. I always keep them bite-sized so they cook evenly inside the fritters. Fresh, ripe peaches give the best natural sweetness.
  2. In a large bowl, whisk together the flour, salt, sugar, cinnamon, and baking powder. Mixing them well prevents uneven texture later. This step ensures the fritters rise properly.
  3. Add eggs, milk, and melted butter to the dry mixture. Stir gently until everything is just combined. I avoid overmixing so the fritters stay soft.
  4. Carefully fold the diced peaches into the batter. I like to spread them evenly so each fritter has juicy peach in every bite. The batter should be thick but scoopable.
  5. Heat oil in a deep pan over medium-high heat. The oil should be hot enough that a drop of batter sizzles immediately. Proper oil temperature gives crispy fritters.
  6. Scoop batter into the hot oil and fry until golden brown, about 2–3 minutes per side. Don’t overcrowd the pan. Remove and drain on paper towels.
  7. Mix powdered sugar with a little milk until smooth. Drizzle the glaze over warm fritters or dip them directly. Let it set slightly before serving.

Notes

  • I always use ripe but firm peaches for the best flavor and texture
  • Frying in small batches keeps the oil temperature steady
  • If batter feels too thick, I add a tablespoon of milk
  • Glazing while fritters are warm helps the glaze stick better