I’m excited to share this recipe for light and golden peach fritters. They’re crisp on the outside, tender inside, and bursting with the natural sweetness of ripe peaches.

Why You’ll Love This Recipe

I love how easy and flexible this recipe is. You can enjoy it as a sweet breakfast treat, a decadent snack, or a fun dessert. I combine fresh peach slices with a fluffy batter, frying each fritter until perfectly browned. Every bite delivers a warm peach flavor that’s simply irresistible.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Baking powder
Salt
Ground cinnamon
Milk
Egg
Vanilla extract
Vegetable oil (for frying)
Fresh ripe peaches, peeled and sliced

directions

I whisk together the flour, sugar, baking powder, salt, and cinnamon in a large bowl.
In another bowl, I beat the egg, then stir in the milk and vanilla extract.
I fold the wet ingredients into the dry until just combined—don’t overmix.
I gently stir in the peach slices, ensuring each is coated in batter.
I heat about 1 inch of vegetable oil in a heavy skillet over medium heat until it reaches 350 °F (175 °C).
Using tongs or a slotted spoon, I carefully place a few battered peach slices into the hot oil, leaving space between fritters.
I fry each fritter for about 2 minutes per side, until golden brown, then transfer them to a wire rack or paper towel-lined plate.
I repeat with remaining batter, adjusting heat to maintain 350 °F.
Once cooled slightly, I dust them with powdered sugar or a light glaze before serving.

Servings and timing

Servings: Makes about 12 medium fritters (serving 4–6 people)
Preparation time: 15 minutes
Cooking time: 15–20 minutes
Total time: 30–35 minutes

Variations

Glazed version: I whisk powdered sugar, a splash of milk, and vanilla until smooth, then drizzle it over warm fritters.
Spiced twist: I add a pinch of nutmeg or cardamom to the batter for extra depth.
Berry blend: I swap half the peaches for fresh blueberries or raspberries.
Healthier bake: I brush battered peach rings with a little oil and bake at 425 °F (220 °C) on a parchment-lined sheet for 12–15 minutes.

storage/reheating

I store any leftovers in an airtight container at room temperature for up to a day. To reheat, I pop fritters into a 350 °F (175 °C) oven for 5–7 minutes until crisp again. I avoid microwaving, which makes them soggy.

FAQs

What kind of peaches work best?

I use ripe but firm peaches so they hold their shape when battered and fried—too soft, and they become mushy.

Can I use frozen peaches?

I haven’t tried, but if I were to, I’d thaw and pat them dry thoroughly before coating to prevent soggy batter.

How do I know when the oil is ready?

I test it by dropping a small amount of batter—the fritter should sizzle and float gently to the surface.

Can I make the batter ahead of time?

I don’t recommend it. The baking powder begins working immediately—it’s best to fry right after mixing for maximum fluffiness.

Are the fritters safe to fry at home?

Yes—as long as I monitor the oil temperature, fry in small batches, and don’t leave hot oil unattended.

Conclusion

I hope this recipe inspires you to whip up a batch of fresh peach fritters soon. With their crisp exterior and juicy, tender interior, they’re a simple yet indulgent treat that celebrates the best of summer peaches. Enjoy every bite!