Easy Peach Fritters

One of my faaaavorite things to eat for dessert is just about any variety cooked fruit, any way you want to give it to me makes me a happy girl. Cobblers, pies, compotes & more. This recipe for Easy Peach Fritters is one of those recipes that makes everyone smile!

One of the top 5 most popular recipes on my site happens to be my Easy Apple Fritters, so I thought it was time to share a delicious variation for summer! For me one of the tastiest parts of summer is peach season!

These Easy Peach Fritters go fast! Both the making of them and the eating devouring! Seriously! When I make them, poof! They disappear faster than a snowflake on an 80-degree day!

To make Peach Fritters, all you need are a handful of ingredients and of course fresh peaches for the best Easy Peach Fritters. There is milk IN the fritters and there is also milk in the glaze.

Anyone who knows me knows how much I support our farmers. Without them and their tireless, daily work and struggles NONE of us could survive.

You sure don’t go into farming to have an easy life or a cushy life, its work, work, work! A true labor of love and dedication. I have been behind the scenes in 7 states on dairy farms, cheese factories, veal farms, beef farms, vegetable & fruit farms and more. I am in awe.

Why you will love this recipe for peach fritters

• quick and easy
• meant to be enjoyed as you make them
• will put smiles on everyone’s faces as they lick their fingers clean
• easy enough the kids can help
• a great recipe to change up and make Blueberry Fritters or Apple Fritters
• a perfect way to quickly enjoy peaches in season besides eating them whole!

Did you know that cow comfort is paramount in Dairy Farming? The more comfortable the cows, the higher yield of wholesome quality milk. And contrary to what many people think…ALL milk (both conventional and organic) arriving at processing plants is tested for antibiotics, milk found containing them cannot be sold to the public. Strict government standards and industry protocols ensure that pasteurized milk is wholesome and nutritious.

I have seen cows with waterbeds, sand beds and every farm I have visited has had cool cow-itchers…Huge rolling bristle brushes that scratch them on their ears, backs, head, sides…whenever they wish. They just mosy over and get to it. 

I have a few posts about various dairy farm visits. Take a look here (these dairy farmers banded together and did something amazing!), here, here (and this one has a recipe for the BEST Creamy Chocolate Martini, and here a post that also visits an amazing cheese production facility in Wisconsin.

The day I made these Easy Peach Fritters, my 13-year-old daughter (at the time) had some friends over swimming. Her friend Annie (below) was over-the-moon for them. I snapped her enjoying her third of the day, lol! What you can’t tell is that in the first shot as she was biting into it she was screaming “OMG Miss Colleen these are SOOO good”! She’s a sweetheart!

Ingredients

• peaches
• flour
• sugar
• salt
• baking powder
• milk
• vanilla
• 1 egg
• cinnamon
• nutmeg
• oil

Whole milk is in the batter and in the glaze of these Easy Peach Fritters. I can not even begin to calculate how much dairy my household goes through each week. I use a ton of cheese, butter, cream, milk and more in recipes and my kids inhale yogurt.  If I am down to 2 sticks of butter…I literally get the shakes, lol!!

My son must drink a gallon of milk by himself each week. He is growing up to be so handsome (back off girls…he’s all mine!). He’s 16 and I swear, just last week he grew over an inch and his shoulder filled out. I can’t stop staring at him wondering where my 5-year-old boy went! Taker a look at this article from the American Dairy Board North East – 3 Things Moms Need to Know about Dairy Farming.

I hope you and your family enjoy these Easy Peach Fritters as much as we do!

Tag me on social if you make them…Lemme see yours! On Instagram

Recipe originally posted June 2018, updates July 2022.

Print Recipe

5 from 12 votes

Easy Peach Fritters

Prep Time10 mins

Cook Time3 mins

Total Time13 mins

Servings: 9

Author: Colleen Kennedy

Ingredients

• 2 large fresh peaches skinned cut into chunks
• 1 cup flour
• 3 TBS sugar
• ¼ tsp salt
• 1½ tsp baking powder
• ⅓ cup milk
• 1/2 tsp vanilla
• 1 egg
• A few shakes of cinnamon
• A few shakes of nutmeg
• Oil for frying the fritters

Instructions

• Combine the flour, sugar, salt and baking powder, and whisk until combined.
• In a small bowl whisk the milk and egg until combined, add in vanilla and then add to dry ingredients.
• Mix until just incorporated.
• Gently fold in the peach chunks.
• Heat oil to 370 degrees.
• Fry heaping spoonfuls (or use a small cookie scoop) of the batter (being sure you get peaches in each scoop)until golden brown (about 2-3 minutes),
• If frying in a sealed fryer, shake basked around just a bit during frying to ensure even rotation of cooking. If cooking in an open pot, gently rotate fritters with a spoon or fork to ensure an even cook.
• Once fritters are removed from fryer/pot, place them on a cooling rack with paper towels under to catch any drips. If rolling in cinnamon & sugar vs glazing them, do so as soon as you can handle the fritters for best results. If dipping them in a simple glaze, allow them to cool a bit more.
• To make glaze simply combine 1½ cups powdered sugar, a splash of vanilla and 1-1½ TBS milk. Stir until smooth and drizzle over fritters or go ahead and dunk them in. If dunking them in, allow them to set for a few minutes and enjoy…they don’t really “keep” that way. Fritters are best enjoyed soon after you make them while they are still warm. For best results fry in batches of 3 or four. I use a small cookie scoop to make dropping the batter into the oil nice and easy.

Notes

The larger you make the fritters, the longer they need to cook.
Fritters will go past golden to a brown crust.
If you pull some out too quick and a little batter is in the center, its fine. Still delicious!
Spoon glaze over fritters vs dunking them if you want a thinner coating.
You want the glaze to coat a spoon. Not too thick, but not too thin either.