Maple Peach Fritters Recipe

These peach fritters are my absolute favorite because they turn ripe, juicy peaches into a cozy, crispy hug of cinnamon and nutmeg goodness. Plus, the combination of maple syrup and a dusting of powdered sugar makes them irresistibly sweet and perfect for sharing on an Instagram story!

The fresh peaches’ sweetness juxtaposes with my Maple Peach Fritters’ warm undertones of cinnamon and nutmeg. I use the combination of 2 cups of all-purpose flour and 2 teaspoons of baking powder in my fritters to keep things fluffy.

They get a drizzle of pure maple syrup for a sweet finish, but that drizzle barely puts them into the dessert category. Fritters can be breakfast or a sweet snack anytime.

Ingredients

All-purpose flour: Delivers structure and carbs to the fritters.

Sugar that has been granulated: Contributes sweetness and promotes browning.

Leavening Agent: For a light and fluffy texture, use a leavening agent.

Cinnamon, ground: Warm, spicy flavor enhancement.

Bind components together, adding richness and protein; they are total foods.

Contributes tanginess and aids in leavening.

Buttermilk
Peaches offer an innate sweetness and a succulent taste.

Maple syrup: Imparts clear sweetness and flavor.

Ensures even frying and a crisp texture: Vegetable oil.

Ingredient Quantities

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 large eggs
• 1 cup buttermilk
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup diced fresh peaches
• 1/4 cup pure maple syrup
• Vegetable oil, for frying
• Powdered sugar, for dusting

Instructions

1. In a big mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk them together well until they’re mixed uniformly.

2. In another bowl, beat the eggs and then mix in the buttermilk, melted butter, and vanilla extract until the mixture is homogeneous.

3. Add the liquid components to the dry ingredients and mix them together. I always use a folding motion to combine the wet and dry. I also always stop when the batter is still a bit lumpy. This is a very forgiving batter, so don’t worry if you think you over-folded or under-folded.

4. With great care, fold the diced peaches and maple syrup into the batter until they are evenly mixed. Ensure that the peaches are not just in one part of the batter but are instead distributed all throughout the batter.

5. In a heavy skillet or pot, heat vegetable oil to 350°F (175°C). Use enough oil to give the food room to cook properly.

6. Employing a massive spoon or an ice cream scoop, gently drop spoonfuls of the batter into the hot oil. Be careful not to crowd the pan.

7. The fritters should be fried for 2-3 minutes on each side or until they are golden brown and cooked all the way through. Maintaining the correct temperature is key to achieving the right texture and color without burning. Adjust the heat as necessary to keep the oil sizzling, but not splattering or smoking.

8. Using a slotted spoon, lift the fritters from their oil bath and allow excess oil to drain away before placing the fritters on paper towels to absorb what’s left.

9. Fry the remaining batter in the same way, making sure to keep the temperature of the oil steady.

10. Before serving, dust the warm fritters with powdered sugar. For the best flavor, relish them when they’re fresh.

Equipment Needed

1. Mixing bowls (at least 2)
2. Whisk
3. Measuring cups and spoons
4. Skillet or heavy pot
5. Thermometer for oil temperature
6. Large spoon or ice cream scoop
7. Slotted spoon
8. Paper towels

FAQ

• Can I use canned peaches instead of fresh peaches?Certainly, you can use canned peaches in place of fresh ones, but it is vital to drain them thoroughly and dry them off to prevent too much moisture from reaching the batter.
• What should I do if I don’t have buttermilk?You can replace it with 1 cup of normal milk combined with 1 tablespoon of lemon juice or white vinegar. Before using it, let it sit for a few minutes.
• Is it possible to bake the fritters instead of frying them?Though traditional fritters are fried for a crispy texture, you might try baking them at 375°F (190°C) for about 15-20 minutes, flipping them halfway through, and resulting in a texture that is not as crispy.
• Can I use a different type of syrup?Certainly, you can substitute honey or agave syrup for sugar, but the flavor profile will change a bit.
• What is the best oil for frying these fritters?Canola oil or vegetable oil is perfect because of its high smoke point and neutral flavor. Frying temperature should be around 350°F or 175°C. Make sure the oil is hot enough before frying.
• How should I store leftover fritters?Keep uneaten fritters in a sealed container in the fridge, not a cold oven, for up to 2 days. Unlike empty space, a sealed container keeps the needed humidity in while also preventing the fritters from drying out. To regain some crispiness after refrigerated storage, reheat the fritters in an oven, toaster oven, or air fryer.

Substitutions and Variations

Can be whole wheat flour or a gluten-free flour blend be used in place of all-purpose flour?
Buttermilk: Milk mixed with a tablespoon of lemon juice or vinegar (let sit for 5 minutes) can be used as a substitute.
Peaches, fresh: Substitute drained canned peaches or thawed frozen peaches.
Honey or agave nectar can be used as substitutes for maple syrup.
Canola oil or sunflower oil can replace the vegetable oil.

Pro Tips

1. Use Room Temperature Ingredients Ensure your eggs and buttermilk are at room temperature before mixing. This helps to create a smoother batter and promotes even cooking.

2. Dry the Peaches Before folding in the diced peaches, gently pat them dry with a paper towel. This helps prevent excess moisture from watering down the batter, ensuring crispy fritters.

3. Don’t Overcrowd the Pan When frying the fritters, avoid adding too many to the oil at once. Overcrowding will lower the oil temperature, leading to soggy fritters instead of crispy ones.

4. Test the Oil Temperature If you don’t have a thermometer, use a small piece of batter to test the oil temperature. It should sizzle and float to the surface quickly, but not brown immediately.

5. Reheat and Serve If you need to make the fritters ahead of time, reheat them in a preheated oven at 350°F (175°C) for a few minutes. This keeps them crispy on the outside and warm on the inside for optimal flavor.