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Fresh Peach Fritters

These Fresh Peach Fritters are golden and crispy on the outside, soft and fluffy on the inside, and packed with juicy peaches in every bite. Finished with a sweet vanilla glaze, they're perfect for breakfast, brunch, dessert, or an afternoon treat during peach season.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12 fritters
Calories 145 kcal

Equipment

  • Mixing bowls
  • * Measuring cups and spoons
  • * Whisk
  • * Rubber spatula
  • Sharp knife
  • * Cutting board
  • Heavy-bottomed pot or deep skillet
  • Slotted spoon
  • Cooking thermometer (recommended)
  • Paper towel-lined plate
  • Cooling rack (optional)

Ingredients
  

For the Fritters

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 large egg
  • ⅓ cup whole milk
  • 1 teaspoon vanilla extract
  • 1½ cups fresh peaches peeled and diced (about 2 medium peaches)
  • Vegetable oil for frying

For the Vanilla Glaze

  • 1 cup powdered sugar
  • 2 –3 tablespoons milk
  • ½ teaspoon vanilla extract

Optional Add-Ins

  • ¼ teaspoon ground nutmeg
  • ½ cup fresh blueberries
  • Cinnamon sugar coating instead of glaze
  • Maple glaze
  • Chopped pecans or walnuts

Instructions
 

  • Peel, pit, and dice the peaches into small pieces, then pat them dry with paper towels.
  • In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
  • In a separate bowl, whisk together the egg, milk, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and stir until just combined.
  • Fold the diced peaches gently into the batter.
  • Heat about 2 inches of vegetable oil to 350°F (175°C).
  • Drop heaping tablespoons of batter into the hot oil, frying only a few at a time.
  • Cook for 2–3 minutes per side until golden brown.
  • Remove with a slotted spoon and drain on paper towels.
  • Whisk together the powdered sugar, milk, and vanilla until smooth.
  • Drizzle the glaze over the warm fritters and serve immediately.

Notes

Use ripe but slightly firm peaches for the best texture.
Pat peaches dry before adding them to the batter to prevent soggy fritters.
Keep the oil between 350°F and 375°F for even cooking.
Avoid overmixing the batter to keep the fritters light and tender.
These fritters are best enjoyed warm on the day they're made.