These peach fritters are filled with caramelized brown-sugar-cinnamon peaches, fried until deeply golden and crisp around the edges, and finished with a glossy brown butter vanilla bean glaze. They’re just as delicious as classic apple fritters, but with the softer, sweeter flavor of fresh summer peaches.
Warm from the fryer, they taste just like you grabbed them from your favorite bakery during peach season!
Full recipe is below 🫶🏻
How to Make Them
1
You want to use ripe but firm peaches so they’re not too mushy. When they’re too soft, the dough can be harder to shape!
I usually save those ones for recipes like my filled peach cobbler donuts, where the softer texture isn’t a problem.
2
Once kneaded, the yeast dough should look smooth and feel slightly tacky.
3
My tried-and-true bakery technique is to spread the peaches on the dough, then roll it up into a log. It really distributes the fruit perfectly so every bite has some in it.
4
Use a bench scraper (my preferred tool!) or a very sharp knife to cut the dough diagonally one way, then the opposite way.
The key is to cut the dough roughly the same size as the peaches. This bakery trick gives the fritters a more cohesive shape and ensures there are no gaps, which can let oil seep in and make them excessively oily.
5
Then you can use your bench scraper to cut portions off the log and shape them into fritters ~1/2-inch thick.
6
Fritters can be pretty sticky, so I found that putting them on their own parchment square makes it easier to transfer them to the fryer.
7
Fry 1-2 fritters at a time until deeply golden brown on both sides. I personally prefer to fry just one at a time.
I found that when I add the second one, the oil temp drops significantly, and they don’t get as crispy.
8
Once they’re all fried, let them cool completely before dunking them in the brown butter glaze.
I found the glaze sets really well if you do it when they’re cool, not still warm.
If you end up loving homemade fritters as much as I do, you’ll have to try my strawberry fritters next. They have the same crisp golden edges and soft, fluffy centers, but with jammy strawberries and a strawberry glaze instead.
And if you have extra peaches on hand, my peach cobbler cookies or milk bread peach cobbler cinnamon rolls are another really good option for peach season!
Can’t wait to hear what you think!
— Cambrea 🫶🏻
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Peach Fritters
Ingredients
For the Peach Filling
- 3 cups 1/2” cubed fresh peaches
- 2 tablespoons brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon cornstarch
- 1 teaspoon water
For the Dough
- 3 cups all-purpose flour (plus extra for assembling), *See notes below for measuring*
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 3/4 cup whole milk, warmed to 110-115°F
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tablespoons unsalted butter, room temperature
- Neutral oil for frying, like canola, vegetable, or shortening
For the Brown Butter Glaze
- 6 tablespoons unsalted butter
- 2 cups powdered sugar
- 3 tablespoons whole milk
- 2 tablespoons water
- Pinch of fine sea salt
Instructions
Make the Peach Filling
- In a small saucepan, combine the peaches, brown sugar, and cinnamon. Cook over medium-low heat for 10–15 minutes, until the sugar has melted, has coated the peaches, and is bubbling.3 cups (400 g) 1/2” cubed fresh peaches, 2 tablespoons (28 g) brown sugar, 2 teaspoons (2 g) cinnamon
- In a small bowl, stir together the cornstarch and water to make a slurry. Add it to the peaches and continue cooking for 2–3 minutes longer, or until thickened.1 teaspoon (3 g) cornstarch, 1 teaspoon (2 g) water
- Transfer the filling to a shallow bowl and refrigerate until completely cooled.
Make the Fritter Dough
- In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt.3 cups (390 g) all-purpose flour (plus extra for assembling), 1/3 cup (66 g) granulated sugar, 2 teaspoons (6 g) instant yeast, 1 teaspoon (5 g) fine sea salt
- Add the warm milk, egg, and egg yolk. Using the dough hook, knead on low speed until a rough dough forms, about 3 minutes.3/4 cup (182 g) whole milk, 1 (55 g) large egg, 1 (18 g) large egg yolk
- With the mixer running on low speed, add the butter 1/2 tablespoon at a time, allowing each addition to fully incorporate before adding more.2 tablespoons (28 g) unsalted butter
- Once all of the butter has been added, continue kneading for 5–7 minutes, or until the dough is smooth and elastic.
- Shape the dough into a ball and place it back in the mixing bowl. Cover and let it rise in a warm place until doubled in size, about 1–2 hours.
Assemble & Fry the Fritters
- Begin heating 2–3 inches of oil in a heavy-bottomed pot to 365°F (185°C). Line two baking sheets with wire racks. Cut eight pieces of parchment paper into roughly 5×4-inch squares and set aside.Neutral oil for frying
- Turn the risen dough onto a lightly floured surface and roll it into a 15×13-inch rectangle.
- Spread the cooled peach filling into an even layer over the dough, then sprinkle 1 1/2 tablespoons of flour evenly over the filling.
- Starting from the long side, roll the dough into a log.
- Using a bench scraper or sharp knife, cut the log diagonally into 1/2- to 1-inch strips. Cut across the strips in the opposite direction to create small pieces of dough.
- Sprinkle the dough pieces with an additional tablespoon of flour and gently gather them back into a rough log shape.
- Cut the log into 8 equal portions. Working with one portion at a time, gently bring the dough pieces together. Sprinkle the top lightly with flour, then flip it flour-side down onto a parchment square. Sprinkle the top with a little more flour and press it into a 1/2-inch-thick disc. Repeat with the remaining portions.
- When the oil reaches 365°F (185°C), fry one fritter at a time, maintaining an oil temperature between 355–365°F (180–185°C).
- Using a skimmer or slotted spoon, flip the fritter parchment-side up into the spoon. Gently peel away the parchment paper, then carefully lower the fritter into the oil.
- Fry for 1 1/2–2 minutes per side, or until deep golden brown.
- Once fried, transfer to the prepared wire rack and repeat with the remaining fritters.
Make the Brown Butter Glaze
- In a light-colored saucepan or sauté pan, melt the butter over medium heat until the milk solids at the bottom turn amber brown and the butter smells nutty.6 tablespoons (84 g) unsalted butter
- Pour the browned butter into a heatproof bowl and let cool slightly.
- In a medium bowl, whisk together the powdered sugar, milk, water, and salt until smooth. Whisk in the browned butter until fully incorporated.2 cups (240 g) powdered sugar, 3 tablespoons (42 g) whole milk, 2 tablespoons (24 g) water, Pinch of fine sea salt
- Dip the tops of the fritters into the glaze, allowing any excess to drip off. Return them to the wire rack and let the glaze set before serving.
