Delicious Fresh Peach Fritters

I adore these peach fritters—light, fluffy dough studded with juicy, ripe peach chunks that’s lightly fried and dusted with powdered sugar. They’re tender on the inside, golden and slightly crisp on the outside—an irresistible summer treat.

Why You’ll Love This Recipe

I love how simple the process is, yet the result tastes like a homemade bakery classic. The fresh peaches shine through, offering natural sweetness and a hint of summer sunshine. Plus, the fritters come together quickly, making them perfect for weekend brunches or afternoon gatherings.

Ingredients

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

• all-purpose flour

• granulated sugar

• baking powder

• salt

• milk

• egg

• vanilla extract

• ripe fresh peaches (peeled and chopped)

• oil for frying

• powdered sugar for dusting

Directions

1. In a bowl, whisk together the flour, sugar, baking powder, and salt.

2. In another bowl, beat the egg, then stir in the milk and vanilla extract.

3. Combine the wet ingredients with the dry until just mixed—overmixing will toughen the fritters.

4. Gently fold in the chopped peaches.

5. Heat oil in a deep skillet or pot to around 350 °F (175 °C).

6. Carefully drop spoonfuls of batter into the hot oil, frying until golden brown on each side (about 2–3 minutes per side).

7. Use a slotted spoon to transfer fritters to a paper towel–lined plate to drain.

8. While still warm, dust them generously with powdered sugar.

Servings and timing

These fritters serve about 4–6 people, yielding 12–15 fritters depending on size. Prep time is around 15 minutes, plus 10 minutes to peel and chop peaches; frying takes approximately 20 minutes total. So, it’s about a 45-minute project from start to finish.

Variations

• I sometimes replace half of the milk with buttermilk for a tangier flavor and extra fluffiness.

• I love mixing in a pinch of cinnamon or nutmeg to the batter.

• For a richer version, I fold in a handful of chopped almonds or walnuts for crunch.

• If peaches aren’t in season, apples or pears work beautifully too.

Storage/reheating

I store leftover fritters in an airtight container at room temperature for up to 2 days. To reheat, I pop them in a preheated oven at 300 °F (150 °C) for 5–7 minutes until warmed through. They regain their crispness beautifully when reheated this way.

FAQs

What kind of peaches work best for fritters?

I find that semi-firm yet ripe peaches work best. They hold their shape during frying and still offer juicy sweetness. Very underripe peaches can be bland, and overly ripe ones may release too much juice.

Can I freeze the fritters?

Yes—I let them cool completely, then freeze in a single layer on a baking sheet. Once solid, I transfer them to a freezer-safe bag. To reheat, I bake at 300 °F (150 °C) for about 10–12 minutes from frozen.

Can I make the batter ahead of time?

I don’t recommend it—the peaches release moisture, and the batter can become runny. It’s best to mix and fry right away for the best texture.

Do I need a thermometer to fry these?

A thermometer is helpful, but I sometimes test with a small dollop of batter. If it browns evenly within a couple of minutes, the oil is at the right temperature (around 350 °F or 175 °C).

Can I bake these instead of frying?

I’ve tried baking and they come out more cake‑like than traditional fritters. If I bake, I portion onto a greased baking sheet, bake at 375 °F (190 °C) for about 12–15 minutes, then dust with powdered sugar. They’re still tasty, just less crispy.

Conclusion

I’m always thrilled when these fresh peach fritters hit the table—they’re quick, comforting, and bursting with flavor. Whether I serve them for brunch, a snack, or a sweet finish to dinner, they’re sure to brighten the day. Enjoy making them!