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American·Dessert

Peach-Batter Fresh Peach Fritter

A unique twist on the classic fruit fritter that uses a peach-syrup base instead of dairy or eggs, resulting in a deeper fruit flavor and an incredibly light, crispy texture.

Prep

40m

Cook

10m

Total

50m

Serves

6

Method

  1. 01

    Peel and cube the peaches into 1/2-inch pieces. Place them in a bowl and mix with granulated sugar. Cover and let sit for at least 30 minutes to macerate, which will draw out the natural juices to create a fresh peach syrup.

    Step 1
    Watch · 0:32
  2. 02

    Once the peaches are syrupy, add vanilla extract, freshly grated nutmeg, and a touch of cinnamon. Stir in the panko breadcrumbs and the self-rising flour. Continue stirring for about 1 minute until the mixture transforms from dry to a sticky, voluminous, and bubbly batter.

    Step 2
    Watch · 2:30
  3. 03

    Allow the batter to rest for 3 to 4 minutes. Meanwhile, preheat your frying oil to 375°F (190°C).

    Step 3
    Watch · 4:14
  4. 04

    Carefully drop rounded tablespoons of the batter into the hot oil. Fry for about 1.5 minutes per side, then flip one final time for an extra minute (approximately 4 minutes total) until golden brown and crispy.

    Step 4
    Watch · 4:33
  5. 05

    Remove the fritters from the oil and drain on a wire rack for a few minutes until just warm. Serve with a scoop of vanilla ice cream and a drizzle of bourbon simple syrup or a dusting of cinnamon sugar.

    Step 5
    Watch · 6:52

From Chef John

  • “It's the vanilla and the nutmeg and the cinnamon that are going to give our fritter a little bit of a donut vibe.”
  • “You guys are, after all, the Steve Kirks of your peach fritters.”
  • “By using that fresh peach syrup... we have a peach fritter that tastes much, much peachier.”