Cinnamon Peach Fritters
Crispy, golden, and coated in a dreamy sugar glaze, these cinnamon peach fritters are packed with juicy peaches, warm spices, and crackly sweet glaze. The perfect cross between a donut and a lazy summer cobbler, they fry up quickly with no yeast required. Perfect for breakfast, dessert, or a cozy weekend treat with coffee!
12
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
Best served fresh while warm and crisp.
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.
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.
Nutrition
Calories: 190kcal | Carbohydrates: 32g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 112mg | Potassium: 92mg | Fiber: 1g | Sugar: 17g | Vitamin A: 195IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1.2mg