Southern Peach Fritters Recipe
These Southern Peach Fritters are golden, crispy on the outside, and packed with juicy fresh peaches for the ultimate homemade Southern dessert. Perfect for summer gatherings, brunch, or a sweet snack, this easy peach fritter recipe delivers classic Southern flavor with a delicious glaze in every bite.
Can I use canned peaches instead of fresh peaches?
Yes, canned peaches can be used if fresh peaches are unavailable. Be sure to drain them well and pat them fairly dry to prevent excess moisture in the batter.
Can I make peach fritters ahead of time?
Peach fritters are best enjoyed fresh, but you can store them in an airtight container for up to 2 days and reheat them in the oven or air fryer for the best texture.
How do I keep my peach fritters crispy?
Place the cooked fritters on a wire rack instead of paper towels to help maintain their crisp exterior while they cool.
What type of peaches work best for fritters?
Ripe but firm peaches are ideal because they hold their shape during frying and provide the best flavor and texture.
Can I bake peach fritters instead of frying them?
While traditional peach fritters are fried, you can bake them for a lighter option. Keep in mind that the texture will be different and less crispy.
Why are my fritters greasy?
Greasy fritters are often caused by oil that is too cool. Maintain an oil temperature of around 350°F (175°C) for the best results.
Can I add spices to the batter?
Absolutely. Cinnamon, nutmeg, and even a pinch of ginger pair wonderfully with peaches and add extra Southern-inspired flavor.
How do I know when the fritters are done cooking?
The fritters should be golden brown on the outside and cooked through in the center. Most fritters take about 2–3 minutes per side when fried at the proper temperature.
How to store peach fritters?
Store leftover peach fritters in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. I love a brown paper bag if just overnight or Kraft food box!
For the best texture, reheat them in an oven or air fryer at 350°F for a few minutes until warmed through and crispy. If you’d like to keep them longer, freeze the cooled fritters in a freezer-safe container for up to 2 months and reheat before serving.
Bake with me!
Southern Peach Fritters Recipe
Ingredients
For the dough:
- 1 ½ teaspoons active dried yeast
- ¼ cup + 1 cup whole milk warmed to touch
- 1 teaspoon + 1/3 cup granulated cane sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 5 1/3 cups bread flour or all purpose flour
- ½ cup softened unsalted butter
For the peach filling:
- 5 to 6 ripe peaches pitted and finely chopped
- 1/3 cup brown sugar
- 1 tablespoon fresh lemon juice
For the glaze:
- 3 cups powdered sugar
- ½ cup whole milk
- 2 tablespoons brown sugar or maple syrup (may need to reduce milk for later)
- 2 teaspoons vanilla bean paste
Instructions
To make the dough:
- In the bowl of a stand mixer fitted with the hook attachment, combine the active dried yeast, 1 teaspoon sugar, and ¼ cup warm milk. Whisk and let bloom for 5 to 8 minutes. It should be very foamy.
- Add the remaining sugar, warm milk, eggs, and vanilla extract. Briefly whisk to break up the egg yolks, then add 5 cups flour. Knead until flour is fully absorbed.
- Add the cubed softened butter one tablespoon at a time. It’s okay if it doesn’t fully incorporate.
- Dust a clean surface with the remaining 1/3 cup flour then transfer the dough onto it. Use a spatula to scrape down the sides of the bowl to transfer over any butter that didn’t incorporate.
- Knead the dough until smooth and pliable, about 1 to 2 minutes. The dough should bounce back when you press your finger into it.
- Add to a large bowl, cover, and set aside in a warm environment for 1 to 2 hours, until doubled in size.
To make the peaches:
- Add the chopped peaches, brown sugar, and lemon juice to a large skillet over medium high heat. Once the lemon juice begins bubbling, reduce heat to medium and stir often until tender and juicy but still holds its shape, about 10 to 12 minutes.
To shape the peach fritters:
- On a lightly floured surface, roll out the dough to a ½” rectangle. Add the peaches to one half then fold over the empty half and press down to seal in the peaches.
- Using either a bench scraper or chef’s knife, slice into 1” rows then slice the opposite way to make 1” squares. Stack one side of the squares in the centers, breaking it up with the knife or bench scraper. Repeat the stack and chop process two more times.
- Section off about 1/3 cup portion sizes per fritter. Shape in the palms of your hand, using the counter to assist.
- Dust individual squares of parchment paper with a little flour, then place each fritter on it’s own parchment square. Dust very lightly with flour on top of each fritter then cover loosely with plastic wrap.
- Set aside to rise 30 to 45 minutes, until nearly doubled in size.
- Heat up 3” to 4” of frying oil in a skillet to 350F to 365F. Place a wire rack over a rimmed baking pan close by.
- Working in small batches, use the parchment squares to help transfer the fritters into the hot oil. Fry for 1 to 3 minutes on each side, until deeply golden, using a spatula and slotted spoon to help you flip them.
- Transfer with a slotted spoon to the wire rack to drain excess oils.
To make the glaze:
- Combine all ingredients in a large bowl. Whisk until very smooth.
- Dip the front of each fritter into the bowl and swirl around so the sides are also coated. Transfer bottom side down back to the wire rack. Let cool 5 to 10 minutes for the glaze to set before enjoying warm.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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Thank you for sharing this recipe
Haven’t made it yet but so excited to! Thank you so much for sharing – wish you were my nana 😉
Can you use tinned peaches for this recipe as peaches aren’t in season for me at the moment ??
hi Isabelle! yes, you absolutely can! canned peaches are already tender so just drain and pat them pretty dry!
What type of frying oil do you use to fry the fritters in? Just vegetable oil? I don’t see where it specifies and looking forward to making these tomorrow for national doughnut day!
hi Amy! that’s so fun!! I use a lower quality olive oil for frying but you can also use vegetable oil or avocado oil!
Made these today! They were UNREALL!!! Absolutely obsessed with this recipe 😍
Thank you for sharing this recipe, I can hardly wait to make some.
Made this recipe with my homegrown ingredients and my family LOVED them!! Thank you so much for sharing your recipe 🙂
Recipe looks super tasty but I noticed there’s no salt. Is that intentional? I know I can add it in but wanted to check before modifying.
you can totally add salt if desired! I wouldn’t add much more than 1/2 teaspoon though
My family loved this! Such a fun activity to make with my girls, and an impressive thing to serve to our guests
If I’m using sourdough discard, how much would I use?
Ooo that’s a great question! I would say 100 to 150 grams active starter and you’ll probably need to do lift and folds on day 1 then bulk ferment overnight in the fridge. You also may need to add a little more flour if the dough is extra sticky!