Fresh Peach Fritters

Why You’ll Love This Recipe

I make this when peaches are ripe and want a comforting snack or dessert. Tossing peaches in sugar first brings out their juices, which enrich the batter. These fritters are egg‑ and dairy‑free unless I choose to add glaze or syrup, and frying just a few minutes makes for quick, golden perfection

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 generous cup (about 1 large peach or 2 small), cubed

• 2 Tbsp granulated sugar

• ½ tsp vanilla extract

• Pinch ground nutmeg

• Pinch ground cinnamon

• 1 Tbsp panko breadcrumbs

• ½ cup self‑rising flour

For optional bourbon syrup:

• ¼ cup sugar

• 2 Tbsp water

• 1 Tbsp bourbon whiskey

Directions

1. Toss cubed peaches with sugar; let sit at room temperature ~30 minutes so juices form.

2. Heat oil (approx. 375 °F/190 °C) in a deep pan or fryer.

3. Mix peaches and syrup with vanilla, spices, and panko. Stir in self‑rising flour until batter is fully moistened. Let rest 3–5 minutes.

4. Drop heaping spoonfuls into hot oil. Fry ~90 s per side, then flip and fry another ~90 s, followed by a final 1 minute to get crispy and cooked through.

5. Remove fritters to a rack to drain and cool slightly.

6. (Optional) To make the bourbon syrup, simmer sugar, water, and bourbon for 1 minute; cool to room temperature.

7. Serve warm fritters with vanilla ice cream and syrup if desired

Servings and timing

This recipe yields about 6 fritters (serves 4–6).
Prep time: 10 minutes (+30 minutes resting)
Cook time: ~5 minutes

Variations

• Use frozen (thawed and drained) or canned peaches. For canned, skip sugar and use some syrup in place

• Swap panko for breadcrumbs or omit for softer fritters.

• Play with spices—add ginger, allspice, or cardamom.

• Try a glaze made from powdered sugar and milk if skipping bourbon syrup.

Storage/reheating

I store leftovers in a sealed container at room temperature for up to a day. To reheat, I pop them in a 350 °F oven for about 8–10 minutes until crisp again

FAQs

How do I know when oil is the right temperature?

I use a candy or instant‑read thermometer to ensure the oil is ~375 °F before frying—to prevent soggy fritters.

Can I make these egg‑ or dairy‑free?

Yes—this basic recipe has no eggs or dairy. Just skip the optional glaze or use a dairy‑free syrup.

Can I make more fritters at once?

Absolutely—I fry in batches of 3–4, keeping oil hot and not overcrowding so they cook evenly.

What if my batter is too wet or dry?

I adjust with a little extra flour if too wet, or add a splash of milk if it’s too dry before frying.

How do I serve them?

I serve warm, optionally drizzled with bourbon syrup or a simple glaze, often alongside a scoop of vanilla ice cream for extra indulgence.

Conclusion

These fresh peach fritters are one of my favorite ways to celebrate summer—crispy, juicy, warm, and slightly sweet. With just a bit of prep and a few minutes frying, I get a show‑stopping treat that always disappears fast. Try them soon—you won’t regret it!