- 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.