Easy Peach Fritters made with an orange and peach-filled batter, fried until crispy and drizzled with a Cointreau and orange glaze. A summer twist to the original fruit fritter!
Have you heard of doughnut peaches?
Apparently they’ve been around for quite a while, but I’ve only recently noticed them, given I’m more of a nectarine kinda girl.
Doughnut peaches, also known as Saturn peaches and flat belly peaches, aren’t a hybrid like I thought. They’re actually descendants from the Chinese pan tao peach. Known as the ‘coiled peach’, they were introduced to western countries over 100 years ago.
So yeah… they’ve been around for a while now.
And after pointing them out to my sister with glee, I quickly put a few in my shopping basket because I was going to make peach fritters!
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Peach Fritter Ingredients
Apart from fresh peaches, all you need is a handful of pantry staples and some flavourings:
Pantry staples: Flour, sugar, baking powder, sea salt, cinnamon, vanilla bean paste or essence, and milk, eggs and butter from the fridge.
- Peaches. You don’t have to use doughnut peaches, you can use which ever ones you prefer or can get. Though yellow peaches tend to have a stronger ‘summer fruit’ flavour and white peaches tend to be a little sweeter.
- Orange juice. A couple of tablespoons of freshly squeezed orange juice adds another fruity note to the batter to complement the peach and add freshness to the fried taste.
- Icing sugar glaze. You’ll also need some orange juice for the icing sugar glaze. And to amp up the orange flavour in the glaze, I added some Cointreau, though this is optional if you don’t want to use alcohol. Of course you’ll needing icing sugar (also known as confectioners’ sugar or powdered sugar) too.
- Oil. You need to deep fry food in a neutral oil, like vegetable, peanut, sunflower, canola or avocado oil. For deep frying sweet food, I prefer to use vegetable oil, which is what I used for this peach fritters recipe.
How to Make Peach Fritters
If you jump straight to the recipe, and you’ve never fried sweets like this before, you might think it’s too much hassle and walk away. But you only have to chop one ingredient, the batter and glaze come together quickly, and then 20 minutes later, you’ve got peach fritters!
The steps to make peach – or other fruit fritters – can be broken down simply:
- Make the glaze and set it aside
- Heat the oil
- Combine the dry ingredients
- Whisk in the wet ingredients
- Fold in the chopped peaches
- Fry the fritters
- Drain the fritters
- Glaze the fritters
- Eat the fritters.
Easy, no?
All the step-by-step details you need are in the recipe card below.
Looking for other summer fruit recipes? Try these:
If you make these peach fritters, please be sure to leave me a comment and let me know. Did you fry them until soft and doughnut-y or did you let them get crispy crunchy? Or tag me over on Instagram, I love seeing what you guys are making from the blog!
Peach Fritters with Cointreau and Orange Glaze
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.
