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How To Make Delicious Fresh Peach Fritters. In a medium size mixing bowl add 1 cup all-purpose flour, 1 Tablespoon granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon cinnamon, 1/4 ground ginger, 1/4 teaspoon salt, and a pinch of nutmeg. Whisk dry ingredients together and set aside. Prepare the other ingredients for the Peach fritters.

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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.

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Fold in peaches. Heat oil in fryer or pan to 375 degrees F. With long handled ladle, ladle about 1/4 -1/2 cup batter into hot oil. The batter will sink at first and then rise. Cook for about 2 - 3 minutes, depending on size of fritters. Remove fritters from oil with long-handled tongs.

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Add the peaches and stir just until combined. Add 3-4 tablespoons of batter to the oil then add 1-2 more fritters to the pan and fry each for 2-3 minutes on each side or until light and golden on each side. Let them drain off any excess oil on a plate with a paper towel. Repeat the frying process with the remaining batter.

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Instructions. In a large dutch oven or deep fryer heat 4 to 6 cups of oil to 350°. While the oil is hot, combine the flour, sugar, baking powder, salt and cinnamon together in a large bowl. Stir in the buttermilk, milk, melted butter and eggs, just until combined. Fold in the peaches.

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Next, whisk together all-purpose flour, baking powder, salt, cinnamon, nutmeg, allspice, and ginger in a large mixing bowl. In a separate bowl, beat together eggs, milk, and vanilla extract. Add egg mixture to the flour mixture - then whisk to combine. Fold in the diced peaches. Using a small scoop, drop the fritter batter (just a few scoops.

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Instructions. Place oil in a deep skillet or a stockpot over medium heat (fill the pot with about 3 inches of oil). Heat the oil to about 360 degrees. In a large bowl, combine the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the buttermilk, eggs, butter, and vanilla.

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Once you have the peaches diced, make the simple fritter batter. In a large mixing bowl, combine the buttermilk, eggs, vanilla extract, and sugar. Whisk the batter for a minute or two until the eggs are well beaten. In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, salt, and ground cinnamon.

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Transfer 6 heaping spoonfuls of batter into the hot oil, and fry for 90 seconds. Carefully tip fritters over to the other side and fry 90 seconds more. Flip again, and cook 1 minute more. Remove to cool on a rack until just barely warm. To make Bourbon syrup, combine 1/4 cup sugar, water, and Bourbon in a small saucepan.

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Fold in the peaches. Fill a frying pan halfway with oil. Heat over medium heat until the oil reaches 375°F with a candy thermometer. Slowly drop ¼ cup of batter into the oil and let fry until golden brown, about 2-4 minutes per side depending on the heat of your oil. Flip and fry until the opposite side is golden brown.

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Using a whisk, combine flour, salt, sugar, cinnamon and baking powder. Whisk in eggs, milk and butter. Gently fold in peaches. Pour oil into skillet so that it is about 1-1/2 inches deep.

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Add the peaches. Using a rubber spatula, gently fold in the peeled and chopped peaches. Don't over mix. Cook the peach fritters. Once the oil is 350ºF, use a 1/4 cup and drop dough into the hot oil, cooking 2-3 peach fritters at a time. Cook for about 2-3 minutes per side until deep golden brown.

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Let drain until the peaches exude 2 tablespoons of juice, about 30 minutes. Reserve the juice and peaches separately. In the meantime, in a large bowl, whisk flour, baking powder, salt, and remaining sugar until combined. In another bowl combine the buttermilk, eggs, and melted butter until combined.

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Whisk milk, eggs, melted butter, and vanilla extract in medium bowl until combined. Stir in peaches into flour mixture. Then add milk mixture into dry ingredients. Heat oil in Dutch oven over medium-high heat to 350 degrees. Use 1/3-cup measure to transfer 5 heaping portions of batter to oil.

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Transfer fritters to a paper towel lined bowl to cool. Make the glaze by combining the powdered sugar, vanilla extract and a tablespoon of the peach juice. Whisk until smooth and add more juice as needed to achieve desired pouring consistency. Drizzle the glaze over the cooled peach fritters and serve.

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Place a medium pot (about 4-5 quarts) on a burner and put about 1 1/2 quarts of oil in. It should be about 2″ deep in the pot. Heat the oil over medium heat until it reaches around 350°F. Making the Fritter Batter. In a mixing bowl, whisk or sift together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.