Peach Fritters with Cointreau and Orange Glaze

Easy Peach Fritters made with an orangeand peach-filled batter, fried until crispy and drizzled with a Cointreau andorange glaze. A summer twist to the original fruit fritter!

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Course: Baking, Breakfast, Brunch, Dessert

Cuisine: Western

Diet: Cointreau, orange, Peaches, vanilla

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: fritters

Author: Eff | Food Daydreaming

Equipment

Ingredients

For the Cointreau Orange Glaze

½ cup icing sugar
½ teaspoon vanilla paste or extract
2 tablespoons Cointreau*
1-2 tablespoons orange juice*

For the Peach Fritters

Vegetable oil for frying*
180 g flour
4 tablespoons sugar
2 teaspoons baking powder
½ teaspoon sea salt
½ teaspoon cinnamon
100 ml milk
2 eggs
2 teaspoons vanilla bean paste, or vanilla essence
2 tablespoons orange juice
2 tablespoons butter, melted and cooled
3-4 peaches, chopped

Instructions

To make the icing sugar glaze, sift the icing sugar into a bowl to get rid of any lumps. Whisk in the vanilla and enough liquid, a little at a time, until the glaze is smooth and a pourable consistency. Note: If you don’t want to use Cointreau, simply skip it and add a couple additional tablespoons of orange juice. Set aside.
½ cup icing sugar, ½ teaspoon vanilla paste or extract, 2 tablespoons Cointreau*, 1-2 tablespoons orange juice*
Heat oil to 180°C in a Japanese-style frying pot, dutch oven, small deep pot with a heavy base or deep fryer. You need enough oil so that it comes about 3 inches up the sides (see notes for exact amount of oil).
Vegetable oil for frying*
In a large bowl, whisk together the flour, sugar, baking powder, salt and cinnamon. Make a well in the centre and add the milk, eggs, vanilla and orange juice. Stir until just combined. Pour in the cooled butter and mix it through the batter.
180 g flour, 4 tablespoons sugar, 2 teaspoons baking powder, ½ teaspoon sea salt, ½ teaspoon cinnamon, 100 ml milk, 2 eggs, 2 teaspoons vanilla bean paste, 2 tablespoons butter, 2 tablespoons orange juice
Add the chopped peaches and fold gently until all the peach pieces are coated in the batter.
3-4 peaches
Using a small ice cream scoop or a ¼ cup, drop heaps of batter into the hot oil – the number of fitters you can cook at one time will vary depending on the size of the pot you’re using. Cook the fitters for 2-3 minutes on each side, turning carefully with tongs. Larger fritters will take longer to cook and may burn on the outside before the middle has cooked though, so try not to overfill the measuring cup. Note: A light, golden brown colour will result in more doughnut type peach fitters, whereas a darker fry will make a more crispy peach fritter.
When the fritters are cooked through, remove them from the oil and drain on a paper towel-lined plate for a minute before transferring to a wire rack set on top of a baking tray. Continue frying in batches until all the batter has been used up.
When all the peach fritters are cooked and on the wire rack, give the glaze a quick whisk and either drizzle teaspoons of it all over the fritters, or for a sweeter peach fritter, dip them entirely into the glaze – your choice! Allow the glaze to set for a few minutes and serve while the fritters are still warm.

Notes

The exact amount of oil you will need for frying the peach fritters is dependent on the pot you use. I use a smaller, Japanese-style frying pot, so need less oil, about a cup, but can only fry 2 fritters at a time. Frying in a dutch oven, which has a larger surface area, means you can fry 3 to 4 fitters at once, but you will need a lot more oil.

It’s best to fry in neutral oil that has reached a temperature of 180°C so that the fritters actually fry rather than absorb oil into the batter. If you have a thermometer, use it! It’ll also help you track when the oil cools and heats up again as you cook the fritters. A light, golden brown colour will result in more doughnut type fitters, whereas a darker fry will make a more crispy fritter. If you don’t have a thermometer, a 180°C temperature is reached when a piece of bread turns golden brown in 15 seconds.

I added Cointreau to the glaze to amp up the orange flavour, but you don’t have to use it. You can replace it with an equal amount of orange juice. Start by adding 3 tablespoons of orange juice and mixing well to see if you need to add the fourth. You could also grate in some orange zest to get a more pronounced flavour.

Like most fried food, these peach fritters taste best the day they’re made. Though I have been known to heat up any leftovers (in a medium oven for 10-15 minutes) for breakfast the next day. Not quite as good or as crispy as when they’re fresh, but still tasty.

Did you make this recipe?Mention @food_daydreaming or tag #fooddaydreaming on instagram. I love seeing what you all come up with!

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