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Peach Fritters are the best way to use up ripe summer peaches, fried into golden, fluffy bites and dunked in a sweet vanilla glaze. I made a batch on a hot August morning when our peaches were almost too juicy to slice, and the kids ate them faster than I could glaze them. If you love our apple fritters, this peach version tastes like summer in every bite.
The batter comes together in minutes, and small dollops fry up crispy outside and tender inside, ready for that glossy glaze.
Peach Fritters Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 4 minutes
- ⏳ Total Time: 14 minutes
- 🍽️ Serving: 30 pieces
- ⚡ Calories: 143kcal
- 🌶️ Flavor Profile: Sweet, fruity, and fried golden with a vanilla glaze
- ✋ Difficulty: Easy, on par with our funnel cake
Quick Answer
Whisk together a batter of flour, sugars, baking powder, salt, milk, sour cream, eggs, melted butter, and vanilla, then fold in small-diced fresh peaches. Drop tablespoon-sized dollops into 350F oil and fry until golden, 3 to 4 minutes. Drain, then dip each warm fritter in a simple powdered sugar glaze and set on a wire rack. Serve warm.
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Why This Recipe Works
Click to see the technique science
- Fresh diced peaches. Real summer peaches add juicy, sweet bursts of fruit in every bite.
- Sour cream in the batter. It keeps the fritters moist and tender on the inside.
- Quick vanilla glaze. A simple powdered sugar glaze, applied while warm, soaks in for a sweet, glossy finish.
- Small dollops fry fast. Tablespoon-sized fritters cook through in just 3 to 4 minutes.
- Rest the batter. A 5-minute rest lets the baking powder activate for light, fluffy fritters.
Why You’ll Love This Recipe
- They capture the sweet taste of fresh summer peaches in a warm, golden fried treat.
- They fry up in just minutes and get dunked in a simple vanilla glaze.
- They are an irresistible fried-dough treat, like our caramel apple pie egg rolls.
Key Ingredients
Simple pantry staples plus fresh peaches make these easy fried fritters. Full amounts are in the recipe card below.
- Fresh peaches: the star, diced small so they fold into the batter and stay juicy. Ripe summer peaches are best.
- Sour cream: adds moisture and richness for a tender fritter.
- Brown and granulated sugar: sweeten the batter and help it fry up golden.
- Baking powder: gives the fritters their light, fluffy lift.
- Powdered sugar and milk: whisk into the simple vanilla glaze.
See recipe card for exact quantities.
Variations and Substitutions
Make these fritters your own.
- Swap the peaches for diced apples, nectarines, or berries.
- Use frozen peaches (thawed and patted dry) when fresh are out of season.
- Add a pinch of cinnamon or nutmeg to the batter for warm spice.
- Skip the glaze and toss the warm fritters in cinnamon sugar instead.
- Use up extra peaches in our peach upside down cake.
How to Make Peach Fritters
- Whisk the dry ingredients in one bowl and the wet ingredients in another, then stir the wet into the dry until just combined. Let the batter rest 5 minutes.
- Fold in the diced fresh peaches.
- Whisk the powdered sugar and milk into a smooth glaze and set aside.
- Heat the oil to 350F and fry tablespoon-sized dollops of batter until golden, 3 to 4 minutes, turning them as they cook.
- Drain the fried fritters on a paper towel-lined plate.
- Dip each warm fritter in the glaze, let the excess drip off, and set on a wire rack. Serve warm.
Recipe Tips & Tricks
- Keep the oil at 350F so the fritters cook through without burning or absorbing too much oil.
- Use small dollops so the centers cook fully before the outsides get too dark.
- Do not crowd the pan, which drops the oil temperature and makes them greasy.
- Pat the peaches dry if they are very juicy so the batter is not too wet.
- Glaze them while warm so the glaze soaks in and sets to a pretty shine.
- Serve fresh since fritters are best the day they are made.
Serving Ideas and Suggestions
These Peach Fritters are a perfect summer breakfast, brunch, or dessert. Serve them warm with a cup of coffee, or pile them on a platter with our baked chocolate chip cake donuts for a fun brunch spread.
They are wonderful alongside fresh fruit and our strawberry scones for a weekend treat. A scoop of vanilla ice cream turns them into an easy peach dessert.
Use up the rest of your summer peaches in our fresh peach bread. These fritters are best served slightly warm and fresh, while the glaze is still glossy and the centers are tender.
Peach Fritters FAQs
These peach fritters are crispy and golden on the outside and soft, fluffy, and tender inside, studded with juicy bites of fresh peach. The sweet vanilla glaze adds a glossy, sugary finish. They taste like a cross between a doughnut and a fresh peach.
These are written as fried fritters for the classic crispy texture, but you can air fry small spoonfuls at 375F for 8 to 10 minutes, flipping halfway. Baking does not give the same crisp exterior, but a 375F oven for 12 to 15 minutes works in a pinch. Glaze them while warm either way.
Add a pinch of cinnamon or nutmeg, a splash of almond extract, or a handful of chopped pecans to the batter. You can also fold in a little extra peach or swap part of the peaches for blueberries for a peach-berry version.
Use frozen peaches (thawed and patted dry) when fresh are out of season, or swap in diced apples or nectarines. You can use buttermilk in place of the milk and sour cream, and any neutral high-heat oil works for frying.
Peach fritters are best the day they are made. Store leftovers in an airtight container at room temperature for up to two days, or in the fridge for up to four. Reheat in a 350F oven or air fryer to bring back some crispness.
Greasy fritters usually mean the oil was not hot enough or the pan was crowded, which drops the temperature. Keep the oil at a steady 350F, fry in small batches, and drain the fritters on paper towels right after frying.
Craving more cozy fruit treats? Try our apple cinnamon cream cheese roll ups next for another easy, sweet bite.
More weekend breakfast magic: our fluffy Buttermilk Pancakes.
Glazed Peach Fritters Recipe
Ingredients
- Peanut oil for frying or your preferred frying oil
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- ½ cup whole milk
- ¼ cup sour cream
- 2 large eggs well beaten
- 2 tablespoons unsalted butter melted
- 2 teaspoons vanilla extract
- 1 ½ cups small diced fresh peaches
For the glaze:
- 4 ½ cups powdered sugar
- 6 tablespoons whole milk
Instructions
- Prepare a Dutch oven or large skillet with 4 inches of oil up the side of the pan. Begin slowly heating the oil over medium heat until it reaches 350°F.Peanut oil for frying
- While the oil is heating, make the batter. Whisk together the flour, sugar, brown sugar, baking powder, and salt in a large bowl.2 cups all-purpose flour, ½ cup granulated sugar, ¼ cup light brown sugar, 1 tablespoon baking powder, 1 teaspoon fine sea salt
- Whisk together the milk, sour cream, eggs, melted butter, and vanilla in another bowl or measuring cup.½ cup whole milk, ¼ cup sour cream, 2 large eggs, 2 tablespoons unsalted butter, 2 teaspoons vanilla extract
- Pour the wet into the dry and stir until combined with no dry patches. Let the mixture sit for 5 minutes.
- Add the diced peaches and fold them in.1 ½ cups small diced fresh peaches
- Add the powdered sugar and milk to a medium-sized bowl and whisk until smooth; set aside.4 ½ cups powdered sugar, 6 tablespoons whole milk
- Place a wire rack over a sheet tray and set aside.
- Carefully start adding tablespoon-sized dollops of the batter to the hot oil. Do not crowd the pan. Fry until golden brown, flipping them around as they cook, 3-4 minutes.
- Place the fritters on a paper towel-lined plate to soak up any excess oil.
- Immediately place them into the glaze, and allow the excess to drip off. Place them on the wire rack while you continue with the remaining batter and glaze.
- Serve immediately slightly warm or at room temperature.
Notes
- Use Fresh Peaches: Fresh, ripe peaches provide the best flavor and texture. However, canned peaches can be used in a pinch.
- Proper Oil Temperature: Ensure the oil is at 350°F for the perfect golden brown fritters. An instant-read thermometer is helpful here.
- Don’t Overcrowd: Fry the fritters in small batches to avoid lowering the oil temperature and to ensure even cooking.
- Glaze While Warm: Dip the fritters in the glaze while they are still warm to get the perfect glaze consistency.
- Adjust the Spice: Add a pinch of cinnamon or nutmeg to the batter for extra warmth and depth of flavor.
- Serve Immediately: These fritters are best enjoyed fresh and warm. If serving later, reheat briefly in the oven.
Nutrition
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