Peach Fritters
I absolutely love homemade doughnuts and possibly my favorite type has to be homemade fritters. These are really adaptable and can be made with really any type of fruit- just cook your fruit with some sugar and lemon juice and add it to the dough like in this recipe. Fresh fritters are crispy but soft, delightfully fruity, with a nice touch of sweetness from the fresh fruit and glaze. If you want to avoid the mess you can just as easily bake these for a lower calorie less hassle version that is still delicious.
Ingredients
- 3 quarts vegetable oil (for frying)
- 5 ripe peaches
- 1 tsp. lemon juice
- ½ cup sugar
- 1½ cups milk
- 2½ tsp. yeast
- 2 eggs
- 1 stick butter
- ¼ cup granulated sugar
- 1 tsp salt
- 5 cups all purpose flour
- 2 cups powdered sugar
- 2 tbsp. milk
Instructions
Peaches
- Skin and dice the peaches, add to a skillet with the lemon juice and ½ cup of sugar. Cook until well reduced, syrupy, and dark reddish orange. Set aside to cool.
Dough
- Warm the 1½ cups milk to about 100° while melting the butter. Once butter is melted set aside and once milk is warmed, add the yeast, two tbsp. of the sugar, and half cup of the flour. Let rise until bubbly.
- Transfer the mixture to a large mixing bowl and add in the rest of the flour, sugar, and eggs. Mix to a shaggy dough forms by hand or in a stand mixer. Mix in the melted butter and salt and knead until smooth dough forms. Cover and set aside in warm place to rise.
- Once doubled in size about 1½ hours, punch down and roll dough out to ½ inch thickness. Cut in half. On one half add the peach mixture. Top it with the other half. Working carefully, slice the dough into ½" rows. It's okay if the peach mixture spills out. Then, slice it in rows going the opposite way, roughly the same size, making small squares of dough and peach mixture. Dust with flour.
Assembly
- Assemble the fritters by grabbing a handful of the peach and dough bits with a floured hand and lightly kneading it all together. If it is too sticky, add some more flour. Gently push the bits together, adding flour as needed to make it stick together. Form into oblong fritter shaped logs or patties. Set aside on a parchment lined baking sheet, lightly cover with parchment or another baking sheet so the doughnuts do not stick to the top. Let rise for 1½ hours or until doubled in size.
- Once the doughnuts have raised, add the oil to a well sized pot with enough room to flip the doughnuts and heat to 350°. At this stage, the doughnuts can also be baked at 350° in an oven. If frying, gently add the doughnuts to the hot oil one at a time, flipping once the edges are golden brown. Once cooked on both sides transfer to paper lined baking sheet and let drain and cool.
- While cooling add the powdered sugar to a bowl with the additional milk, mix together until drippable. Add on top of the warm doughnuts and enjoy!
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