Crispy, warm, and coated in a dreamy sugar glaze, these peach fritters bring together juicy peaches, cinnamon, and just a hint of nutmeg.
With crackly edges, a plump center filled with fresh fruit, and the cozy aroma of spice, these fritters are just begging to be devoured alongside a strong cup of coffee.
There’s something deeply satisfying about frittering things. The word itself is quirky, right? But these cinnamon peach fritters aren’t just fun to say—they’re golden, tender, warm-from-the-oil kind of satisfying. They hit that sweet spot between a doughnut and a lazy fruit cobbler, making them ideal for breakfast, brunch, dessert, or, frankly, stress-eating in front of the fridge. Don’t worry, I won’t tell. Peaches give them a bright, naturally jammy vibe, while the cinnamon and glaze keep things grounded in cozy territory.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Peach Fritters Recipe
These fritters are just enough of a project to feel satisfying, but not so much that you’ll end up with flour in your hair. (Okay, maybe just a little.)
- Crispy on the outside, tender inside: The batter puffs up just enough in the oil to create those golden edges and soft middles we love.
- Perfect for summer peaches: They’re a fabulous way to put those ripe peaches to use before they get too squishy in the fruit bowl.
- That sweet vanilla glaze: Just a drizzle (or a dunk, live a little) gives each fritter a glossy finish and a hint of donut-shop nostalgia.
- Spiced but not overwhelming: A pinch of cinnamon, nutmeg, and ginger adds warmth without hijacking the peach flavor.
- Fritter-friendly batter: No yeast, no waiting, no stress. The thick batter is easy to scoop and holds together beautifully in hot oil.
Ingredient Notes
These fritters use simple ingredients, but there’s some magic in the details. Here’s how to make the most of what’s in your bowl.
- All-purpose flour: Forms the base of the batter and helps everything puff up nicely during frying. Skip the fancy flours here.
- Granulated sugar: Just two tablespoons in the batter—enough to balance the spices and keep things lightly sweet.
- Baking powder: The leavening agent doing the heavy lifting for that cakey, fluffy texture inside each fritter.
- Ground cinnamon, nutmeg, and ginger: The trio gives warm spice vibes without overpowering the peaches. (Ginger adds a tiny zing I love.)
- Whole milk: Adds richness and moisture. Non-dairy alternatives work in a pinch, but stick to something closer to full-fat.
- Eggs: Two large ones help bind everything and give the fritters their structure.
- Vanilla extract: Brings everything together with its cozy, sweet aroma. Use the real stuff if you can.
- Fresh peaches: Dice them fairly small. If they’re ultra-juicy, pat dry with a paper towel first or your batter might get squirrelly.
- Vegetable oil: Go for a neutral oil with a high smoke point. Canola or peanut oil works great.
- Powdered sugar: For the glaze—it transforms into a silky coating with just a bit of milk and vanilla.
How To Make This Peach Fritters Recipe
Let’s get into it. Grab a big bowl, your favorite whisk, and a peach or two you’ve been saving for something special (this is that thing).
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt. This step feels boring but resist the urge to rush it—a good whisk helps with even texture later.
- Whisk the wet ingredients separately: In another bowl, whisk the milk, eggs, and vanilla extract until the eggs are well beaten. You’re building flavor and emulsifying your base here, which sounds fancy but really just means “stir it until smooth.”
- Combine wet and dry: Pour the wet mixture into the dry gradually, stirring with a spoon or spatula until just combined. Avoid overmixing—it should look thick, a bit lumpy, and decidedly gloppy.
- Fold in the peaches: Gently stir in the diced peaches. Don’t mash them; let them sit proudly in the batter like little fruity gems.
- Heat the oil: Pour 2 to 3 inches of vegetable oil in a deep skillet or Dutch oven. Use a thermometer and bring it up to 350°F (about medium-high). Don’t guess—you want happy cooking sounds, not a small kitchen crisis.
- Fry the fritters: Drop heaping spoonfuls (or use a small ice cream scoop) of batter gently into the oil. Fry in batches so they have plenty of space to do their golden puff thing. Cook 2 to 3 minutes per side, then remove with a slotted spoon to a paper towel-lined plate.
- Make the glaze: While the fritters cool slightly, whisk together powdered sugar, 2 tablespoons of milk, and vanilla. If it’s too thick, add a bit more milk—tiny spoonfuls at a time.
- Drizzle or dunk to finish: Spoon the glaze over warm fritters or give them a quick dip. Let it set for a few minutes… or don’t. Honestly, warm and messy is just as lovely.
Storage Options
These are best fresh, like most fried treats. That first bite, still warm from the oil, with the glaze slightly crackling—pure joy. But life isn’t always perfectly timed, so here’s how to handle leftovers.
You can store leftover fritters in an airtight container at room temperature for 1 day. Line the container with a paper towel to absorb any excess moisture and help maintain crispness. The glaze may get a little sticky, though, so keep layers separated if stacking.
For short-term fridge storage (up to 3 days), wrap them loosely in foil or parchment and store in a container with ventilation. Too much trapping and they go soft and sad.
Reheating? The oven is your friend. Pop them in at 350°F for about 8 minutes. A toaster oven works even better if you’re just reviving a couple. Skip the microwave unless you like chewy fritters (no judgment, just honesty).
But can you freeze them? Sure, if you must. Lay the fritters in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag. Reheat from frozen at 350°F for 10 to 12 minutes. Glaze after reheating for best texture.
Variations and Substitutions
Changing things up is half the fun here. Once you’ve made these once, you’ll probably start eyeballing every fruit in your kitchen. (Pears? Apples? Trouble.)
- Canned peaches: If fresh ones are out of season, just drain and pat canned peaches dry before dicing. Pick the ones packed in juice, not syrup.
- Apples instead of peaches: Swap peaches for small diced apples and go heavier on the cinnamon. It becomes an autumnal dream fritter.
- Chopped nuts: Try folding in toasted pecans or walnuts for crunch. About ¼ cup should do it.
- Coconut milk glaze: For a dairy-free or tropical spin, swap the milk in the glaze with full-fat coconut milk and a pinch of lime zest.
- Spice it up: Add a pinch of cardamom or try pumpkin spice blend instead of the cinnamon mix. A little goes a long way.
What to Serve with Peach Fritters
Truthfully, these fritters could totally fly solo. But if you want to dress them up, here’s how I like to round them out.
-
A strong mug of pour-over coffee or cold brew pairs beautifully with the warm, sweet spice of the fritters. The bitter roasted notes balance out the soft, sugary center. Bonus points if your mug is chipped and cozy-looking.
-
Want to turn them into dessert-dessert? A scoop of vanilla or cinnamon ice cream melting over warm fritters is absolutely game over. The crispy dough meeting the melting cream is some sort of higher magic.
-
For something zippy and fresh, try a little Greek yogurt with honey and a pinch of lemon zest on the side. It cuts through the sweetness and makes you feel like you’ve made a “balanced breakfast.” (Sure, Jan.)
-
Add a savory contender: a plate of crispy bacon or even these bacon basil cornbread muffins helps balance the fritters’ richness and adds a salty counterpoint.
-
If you’re doing brunch, offer something filling like a quick skillet like this unstuffed cabbage roll skillet. It’s hearty, unexpected, and keeps things from being too sweet-heavy.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make the fritter batter ahead of time?
Sort of, but it’s not ideal. The baking powder starts working as soon as it meets the wet ingredients, so if you let the batter sit too long, your fritters might end up a bit dense. If you’re really in a pinch, you can mix the dry ingredients and wet ingredients separately ahead of time and keep them separate. Then just combine right before frying.
Can I bake these instead of frying?
You can try, but they won’t get that crispy texture that makes fritters so delightful. Baking them will create more of a muffin-y blob than a donut-shop situation. If you do bake, try a hot oven (around 400°F) and use a mini muffin tin with some oil spray. But honestly, frying gives the best flavor and texture combo here.
What if I don’t have fresh peaches?
No worries. Canned peaches (in juice, not syrup!) or well-drained frozen peaches can work fine. The key is to pat them dry first so you don’t accidentally water down the batter. Dice them small, and make sure they’re not icy or wet before folding in. You still get those juicy pockets of fruit, promise.
Why are my fritters soggy in the middle?
Ah, classic fritter drama. Usually, it’s a sign your oil wasn’t hot enough. If the oil is too cool, the fritters soak it up instead of crisping quickly. Use a thermometer if you can—350°F is the sweet spot. Also, make sure not to crowd the pan, and give them a full 2–3 minutes per side to cook through.
Cinnamon Peach Fritters
Ingredients
For the Fritters
- 1 1/2 cups (190 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 2 tsp (8 g) baking powder
- 1 tsp (2.5 g) ground cinnamon
- 1/4 tsp (0.5 g) ground nutmeg
- 1/4 tsp (0.5 g) ground ginger
- 1/4 tsp (1.5 g) salt
- 2/3 cup (160 ml) whole milk or plant-based alternative
- 2 large eggs
- 1 tsp (5 ml) vanilla extract use pure vanilla if possible
- 2 cups (300 g) diced fresh peaches about 2 medium peaches, diced small and patted dry
- (700 ml) vegetable oil for frying (about 3 cups, or enough for 2-3 inches in your pan)
For the Vanilla Glaze
- 1 cup (120 g) powdered sugar sifted
- 2-3 tbsp (30-45 ml) milk plus more as needed for consistency
- 1/2 tsp (2.5 ml) vanilla extract
Equipment
- Mixing bowls
- Whisk
- Spatula
- Deep skillet or Dutch oven
- Slotted spoon
- Paper towels
- Measuring cups
- Kitchen thermometer (optional but helpful)
Instructions
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt until well combined.
- Whisk the wet ingredients: In a separate bowl, whisk the milk, eggs, and vanilla until fully combined.
- Combine wet and dry: Pour the wet mixture into the dry gradually, stirring until just combined (don’t overmix; batter should be thick and a bit lumpy).
- Fold in the peaches: Gently stir in the diced peaches until evenly distributed through the batter.
- Heat oil for frying: Pour 2–3 inches of vegetable oil into a deep skillet or Dutch oven. Heat over medium-high heat to 350°F (use a thermometer for best results).
- Fry the fritters: Using a large spoon or small ice cream scoop, carefully drop heaping spoonfuls of batter into hot oil, spacing them apart. Fry in batches, about 2–3 minutes per side, until deep golden brown. Use a slotted spoon to transfer to a paper towel-lined plate.
- Make the glaze: While fritters cool slightly, whisk together powdered sugar, 2 tablespoons milk, and vanilla. Adjust the milk as needed for a pourable glaze.
- Glaze the fritters: Drizzle or dunk warm fritters in the glaze. Let sit a few minutes for the glaze to set (or enjoy while still a little messy and warm).
Notes
Leftovers can be stored, loosely covered, at room temperature for 1 day. Glazed fritters become stickier over time; separate layers with parchment if stacking. To reheat, bake at 350°F for 8 minutes.
See post for variations—try other fruits, add nuts, or use canned peaches (very well-drained) if fresh are unavailable.
