Soft, melt in your mouth peach fritters with maple glaze are perfection. These fritters will become your new breakfast favorite.
I can’t turn down a fritter. I basically live off apple fritters during the fall and in England, I fell in love with banana fritters for dessert.
We love to make peach fritters as a dessert with a big scoop of ice cream for Sunday dinner with the family. This is a tradition we started when we first started peach picking at our local farm and it’s one that I hope we will continue for years to come.
It took me a while to find a good base doughnut recipe that I liked enough for my fritters. Most fried doughnut recipes can be too sticky and difficult to handle. That’s when I remembered how amazing my lemon chamomile brioche doughnuts were and decided to use that as my base.
The dough is soft and works well as a doughnut, but isn’t so sticky that it becomes impossible to handle. It’s buttery and decadent. The perfect melt-in-your-mouth base for peach fritters. To make it even more sumptuous, I infused the dough with cinnamon and a touch of ginger. You can skip the ginger if you want, but the cinnamon is essential!
What I really love about these peach fritters is that they are quicker to make than apple fritters as we don’t precook the peaches beforehand. Instead, we use already ripe peaches that aren’t so soft they turn to mush in your hands, and fold it into the dough.
You can peel the peaches, or leave the skins on; after they are fried, you can’t tell the difference. In case you were wondering, I always leave the skins on.
This recipe is made to make eight regular sized fritters, but I also highly recommend trying them in an extra-large size every so often!