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Grab those juicy summer peaches and make these crispy peach fritters that'll turn any day brighter. You'll bite through a toasty outside and find a soft fluffy inside, packed with sweet peach bites and cinnamon warmth. I whip these out whenever I spot ripe peaches at the market and want to bring a bit of sunshine home—even if the sky's gray.
The first batch I ever made tasted just like summer in every bite. My family always gets pumped when cinnamon floats through the house and the golden fritters land on the counter.
Irresistible Ingredients
- Ripe peaches: Grab sweet peaches that feel soft to the touch and bring a punch of fresh, juicy flavor to every bite.
- Baking powder: Makes your fritters puff up nice and airy—double check that it’s still good to go for best fluffiness.
- Cinnamon: Adds a cozy taste—if you have fresh cinnamon, your fritters will be super tasty.
- Granulated sugar: Gives the fritters just enough sweetness and helps that golden outside get perfect.
- All-purpose flour: This keeps the batter holding together—sifting helps make everything lighter.
- Large egg: Binds everything and keeps the fritters soft—eggs with deep yellow yolks add extra richness.
- Salt: Just a pinch is all you need to boost the fruit and sweet flavors—fine sea salt mixes in best.
- Whole milk: Keeps the batter moist and tender—stick with whole milk for the softest bites.
- Vegetable oil: You’ll fry in this—go for a neutral, fresh oil like canola or sunflower for a clean flavor and crisp crust.
Simple Steps To Follow
- Finish and Serve:
- Give the warm fritters a shake of cinnamon sugar and eat them hot for top flavor and crunch.
- Fry the Fritters:
- Gently scoop batter with a big spoon, drop into hot oil (don’t crowd the pan), and cook for three or four minutes per side. Turn them when golden, let them drain on paper towels, and you’re done.
- Heat Oil:
- Pour oil into a heavy pan, about two inches deep. Put it on medium-high until it's shimmering—test it with a dab of batter. If it sizzles and rises fast, you're set.
- Fold in Peaches:
- Take a spatula and gently mix those peach bits into the batter. You want ‘em spread out so every spoonful's got fruity goodness.
- Combine Wet Ingredients:
- Crack the egg in a separate bowl, beat till smooth, stir in milk, then pour this into the dry mix. Fold just till the flour's gone—don’t worry about a few little lumps.
- Mix the Dry Ingredients:
- In a big bowl, whisk together flour, baking powder, cinnamon, sugar, and salt until your spices are mixed all around. This keeps fritters light and evenly flavored.
- Prepare the Peaches:
- Rinse peaches with cool water, peel gently, and cut into small chunks. The smaller they are, the better they cook and spread through the batter.
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I’ll never forget the year we picked our own peaches then hurried into the kitchen to fry up a batch. The whole place was filled with warm, sugary scents and my littlest one insisted on licking out the last bits of cinnamon sugar.
Best Ways To Store
Pop extras in a sealed box on the counter—they’ll last up to two days. Want them crispy again? Just toss them in a toaster oven for a couple minutes. You can also freeze (lay flat first, then bag up) so you’ve got a ready stash for later.
Swap Ingredients
No peaches? Go for nectarines or plums and leave the skins on for more bite. Need it dairy-free? Almond milk works, and swap the egg for a flax mix. Use a gluten-free flour blend—just let it sit a bit longer before frying for best texture.
How To Serve
They’re showy on a brunch table with extra fruit or a swirl of whipped cream. For full-on dessert, go big with vanilla ice cream and a little honey. At my house, nothing beats a hot fritter with fresh coffee or steaming tea.
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Fun Background
You’ll find fritters like these all over the world—from Italy’s frittelle to the classic Southern peach version. Frying fresh fruit in a simple mix is a yummy way to enjoy a bumper crop and gather folks around for some homemade happiness.
Recipe FAQs
- → Is it okay to swap fresh peaches for canned ones?
Totally, just drain the canned peaches well and pat ’em dry so you don’t get soggy fritters.
- → What’s a good way to keep fritters crunchy after frying?
Pop them on a wire rack in a low oven or let them cool on paper towels, then serve fast so they don’t get soft.
- → Is it possible to get these fritters ready ahead?
They’re tastiest just fried, but you can warm them up in the oven. Try not to stack so they stay crispy on the outside.
- → What oil should you use to fry these fritters?
Use a mild-flavored oil like canola or vegetable since they handle high heat and don’t mess with the flavor.
- → Should you peel the peaches first?
If you want your fritters extra smooth, peel them, but the skin adds color and a nice little bite.