Fried is my favorite food group and these peach fritters are up there as one of my favorite vehicles for eating fried food. Fritters are super easy to make (aka easier than donuts) and if you throw some chopped summer peaches in them, you kind of can’t go wrong . . .I also love these with apples, and the recipe for those can be found here. But there is something awfully special about tiny pieces of juicy peach, with a little skin attached (I like the pink hue it imparts) studded through out the uber-light fritter, with its crackly lightly browned fried exterior. And I’m thinking you might find it awfully special, too.
- 1/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup corn starch
- 1 1/2 tsp baking powder
- 3/4 tsp table salt
- 1 tbsp unsalted butter melted and cooled
- 1/2 cup heavy cream
- 1 egg
- 1 egg yolk
- 1 1/2 tsp pure vanilla extract
- 1/2 tsp almond extract optional
- 2 1/2 cups diced peaches from about 2-3 peaches I like the skin, but you can remove it if you want
- 2 tbsps peach jam melted in the microwave or on the stovetop, optional
- Canola oil for frying
- Confectioners' sugar or cinnamon sugar for dusting
- Line a wire rack with a thick layer of paper towels or one or two large paper grocery bags and set near the cooktop. In a medium bowl, whisk together the sugar, flour, cornstarch, baking powder, and salt.
- In a large bowl, whisk together the melted butter, heavy cream, egg, yolk, vanilla, and almond extract, if using, until frothy. Fold the dry ingredients into the wet, using a rubber spatula, until just a few streaks of flour remain. If your peaches are not super flavorful, toss them, once diced, in the melted peach jam before folding them into the batter, just to combine.
- Fill a large, heavy pot with two inches of oil. Attach a deep-fat/candy thermometer to the side of the pot and heat the oil on medium-high heat until the temperature reaches 350°F [185°C], or a bit above.
- Scoop 1 1/2-tbsp balls of batter, using a cookie scoop or measuring spoon, and place them in the oil. Fry the fritters for about two minutes total, gently flipping them over with wooden chopsticks or any two thin utensils at the halfway point, once one side has browned. Depending on the size of your pot and your patience level, you may fry one fritter at a time or several.
- Using a slotted spoon, carefully transfer the fritters to the prepared wire rack. To prevent the fritters from absorbing extra oil, gently pat them with additional paper towels.
- Dust with confectioners’ sugar or roll in a small bowl of cinnamon- sugar. Peach fritters are best enjoyed warm on the day they are made.