Q1: What is the best oil to use for frying fritters?

The best oils for deep frying are those with a neutral flavor and a high smoke point . Excellent choices include canola oil, vegetable oil, peanut oil, or grapeseed oil . Avoid using oils with a low smoke point, like extra virgin olive oil, as they will burn.

Q2: My fritters are raw on the inside and burnt on the outside. What happened?

This is a classic sign that your oil was too hot . If the oil is much hotter than the recommended 375°F, the outside of the fritter will cook and darken very quickly, before the inside has had a chance to cook through. Using a fry thermometer to maintain a consistent temperature is the key to perfect results.

Q3: My fritters came out heavy and greasy. What did I do wrong?

A greasy fritter is almost always a sign that your oil was not hot enough . If the oil is too cool, the batter will absorb the oil instead of being instantly cooked by it. Again, using a thermometer to ensure your oil is at 375°F before you add the batter and keeping it at that temperature as you fry is the secret to a light, non-greasy fritter.

Q4: Can I make these peach fritters in an air fryer?

Because this is a very wet, sticky, drop-style batter, it is not ideal for a standard air fryer , as the batter will drip through the basket. Air fryer fritters are best made with a firmer, dough-like consistency. These are truly at their best when deep-fried.

Q5: Do I have to use self-rising flour?

Self-rising flour is a great shortcut, but you can easily make your own. To make 1/2 cup of self-rising flour for this recipe, simply whisk together 1/2 cup of all-purpose flour , 3/4 teaspoon of baking powder , and a pinch of salt .

The Best Fluffy & Easy Homemade Peach Fritters

A classic summer dessert, this recipe is for deep-fried peach fritters served with an optional homemade Bourbon simple syrup. Fresh, cubed peaches are first macerated in sugar to release their juices, then folded into a simple, spiced batter made with self-rising flour. Heaping spoonfuls of the batter are deep-fried until golden brown and cooked through. The warm fritters are often served with vanilla ice cream and a drizzle of the Bourbon syrup.

Author: Evelyn
Prep Time: 40 minutes (includes macerating time)
Cook Time: 10 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Dessert
Method: Deep-Frying
Cuisine: American
Diet: Vegan

Ingredients

Scale

For the Peach Fritters:
1 generous cup cubed fresh peach (from 1 very large or 2 small peaches)
2 tablespoons white sugar
1/8 teaspoon vanilla extract
1 pinch ground nutmeg
1 pinch ground cinnamon
1 tablespoon panko breadcrumbs
1/2 cup self-rising flour
Oil for deep-frying
For the Bourbon Simple Syrup (Optional):
1/4 cup white sugar
2 tablespoons water
1 tablespoon Bourbon whiskey

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Instructions

Prepare the Peaches: In a bowl, add the cubed peaches and toss well with 2 tablespoons of sugar. Cover and let the peaches sit at room temperature for 30 minutes to macerate and release their juices.
While the peaches sit, heat about 3 inches of oil in a deep-fryer or large saucepan to 375°F (190°C).
Make the Batter: Stir the vanilla extract, nutmeg, cinnamon, and panko breadcrumbs into the macerated peaches and their juice. Add the self-rising flour and stir until the batter is fully moistened, about 1 minute. Let the batter rest for 3 to 5 minutes.
Fry the Fritters: Carefully drop 6 heaping spoonfuls of the batter into the hot oil. Fry for 90 seconds.
Carefully flip the fritters over and fry for another 90 seconds. Flip them one more time and cook for 1 final minute.
Remove the cooked fritters to a wire rack to cool until just barely warm.
Make the Bourbon Syrup (Optional): In a small saucepan, combine 1/4 cup of sugar, the water, and the Bourbon. Bring to a boil over medium heat, stirring occasionally. Boil for 1 minute, then remove from the heat and let it cool.
Serve the warm fritters with vanilla ice cream and a drizzle of the Bourbon syrup.

Notes

Macerating the peaches in sugar is a key step that draws out moisture and creates a natural syrup within the batter.
The three-step frying process (90s, flip, 90s, flip, 60s) helps ensure the fritters are cooked through to the center without burning the outside.
The Bourbon simple syrup is optional but adds a complementary flavor; it can be made ahead of time.

Nutrition

Serving Size: 1 fritter (without syrup or ice cream)
Calories: 180-240
Sugar: 15-20 g
Sodium: 150-200 mg
Fat: 8-12 g
Saturated Fat: 1-2 g
Trans Fat: 0 g
Carbohydrates: 25-30 g
Fiber: 1-2 g
Protein: 2-3 g
Cholesterol: 0 mg

Find it online: https://cookupjoy.com/homemade-peach-fritters/