Peach Fritters Recipe
Ingredients
For the Fritters:
1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon kosher salt
1 pinch ground nutmeg
¼ cup heavy whipping cream
3 ounces vanilla yogurt
1 large egg
1 can (15.25 ounces) sliced peaches in juice, drained and diced
For the Peach Glaze:
1 ¼ cups powdered sugar
¼ teaspoon pure vanilla extract
3 to 6 teaspoons reserved peach juice
For Frying:
Vegetable or canola oil, for frying
Instructions
1. Prepare the Dry Ingredients:
In a medium-sized mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, cinnamon, ginger, salt, and nutmeg. Ensure all the spices are evenly distributed throughout the flour. Set this bowl aside.
2. Mix the Wet Ingredients:
In a separate, smaller bowl, whisk together the heavy whipping cream, vanilla yogurt, and the egg until the mixture is smooth and uniform in color.
3. Create the Batter:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a rubber spatula or a wooden spoon until the batter is just combined and no streaks of flour remain. Be careful not to overmix, as this can make the fritters tough.
4. Fold in the Peaches:
Gently fold the diced peaches into the batter, distributing them evenly. If you are using fresh peaches, make sure they are peeled and cut into small, bite-sized pieces.
5. Prepare the Oil for Frying:
Pour enough vegetable or canola oil into a large, heavy-bottomed pot or Dutch oven to reach a depth of about 2 to 3 inches. Attach a candy or deep-fry thermometer to the side of the pot. Heat the oil over medium heat until it reaches a stable temperature of 375°F (190°C).
6. Fry the Fritters:
Working in small batches to avoid overcrowding, carefully drop rounded tablespoons (about ¼ cup) of the batter into the hot oil. Use a second spoon to help slide the batter off into the oil. Fry the fritters for about 2 to 4 minutes per side, or until they are puffed up and a deep, even golden brown. Flip them once during frying.
7. Test and Drain:
To ensure the fritters are cooked through, you can insert a toothpick or a small knife into the center; it should come out clean with no wet batter. Use a slotted spoon to transfer the cooked fritters to a paper towel-lined cooling rack to drain excess oil. Be sure to let the oil return to 375°F between batches before frying more.
8. Make the Glaze:
While the fritters cool, prepare the glaze. In a small bowl, whisk together the powdered sugar and vanilla extract. Add 3 teaspoons of the reserved peach juice (or milk) and stir until smooth. Add more juice, one teaspoon at a time, until the glaze reaches a pourable, drizzle-consistency.
9. Glaze the Fritters:
Drizzle the peach glaze generously over the cooled fritters. You can use a spoon or place the glaze in a small piping bag or resealable plastic bag with the corner snipped off for a more controlled drizzle. Allow the glaze to set for a few minutes before serving.
