Eating a peach fritter (or many) is perhaps my favorite way to eat a peach. That is partly because “fried” is my favorite food-group. But it is also because the light, leavened batter, studded with chunks of uber-ripe, skin-on peaches, is nothing short of summer in donut form. But fritter-making is about a billion times easier than donut-making, and I exaggerate only a little. One whips together an easy batter – in one-bowl, I might add, which means VERY little cleanup – folds in some diced peaches, which end up imparting the most gorgeous pink-hue to the fritters, and fries them up in a large pot filled with a few inches of oil. The frying can be scary, I know, but if your pot is large enough and deep enough, there shouldn’t be any splattering. Yes, you do need to invest in a candy thermometer, but they are less scary than you’d think, as well. Finally, might I suggest frying these up on July 4th morning (or really whenever the feeling moves you over the holiday or beyond) to celebrate independence day in the best way I know how: with donuts.
To take a peek at the original blog post for my peach fritters, and to peruse my collection of original recipes, click here.
- 1/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup corn starch
- 1 1/4 teaspoon baking powder
- 3/4 teaspoon table salt
- 1 tablespoon unsalted butter, melted and cooled
- 1/2 cup heavy cream
- 1 egg
- 1 egg yolk
- 1 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract, optional
- 2 1/2 cups diced peaches, from about 2 to 3 peaches, I like the skin, but u can remove if you want
- 2 tablespoons peach jam, melted in the microwave or on the stovetop, optional
- Canola oil for frying
- Confectioners’ sugar (or cinnamon-sugar) for dusting
Line a wire rack with a thick layer of paper towels or 1 or 2 large paper grocery bags and set near the cooktop.
In a medium bowl, whisk together the sugar, flour, cornstarch, baking powder, and salt.
In a large bowl, whisk together the melted butter, heavy cream, egg, yolk, vanilla, and almond extract, if using, until frothy. Fold the dry ingredients into the wet, using a rubber spatula, until just a few streaks of flour remain. If your peaches are not super flavorful, toss them, once diced, in the melted peach jam before folding them into the batter, just to combine.
Fill a large, heavy pot with 2 inches of oil. Attach a deep-fat/candy thermometer to the side of the pot and heat the oil on medium-high heat until the temperature reaches 350°F [185°C], or a bit above.
Scoop 1 1/2-tbsp balls of batter, using a cookie scoop or measuring spoon, and place them in the oil. Fry the fritters for about 2 minutes total, gently flipping them over with wooden chopsticks or any two thin utensils at the halfway point, once one side has browned. Depending on the size of your pot and your patience level, you may fry one fritter at a time or several.
Using a slotted spoon, carefully transfer the fritters to the prepared wire rack. To prevent the fritters from absorbing extra oil, gently pat them with additional paper towels.
Dust with confectioners’ sugar or roll in a small bowl of cinnamon-sugar. Peach fritters are best enjoyed warm on the day they are made.