Peach fritters are nice to serve for a weekend breakfast or a weekday dessert. They can be sprinkled with powdered sugar, topped with whipped cream or rolled in a mixture of cinnamon and sugar. They taste like donuts but are easier to make.
Fritter like foods have been around since the time when grains were first ground into flour. Cooks in the Middle East would surround meats, fruits, nuts and cheese in a batter, form into balls or other shapes and fry them. The ancient Greeks and Romans served many types of sweet or savory fritters. Every culture has a version.
Serve for breakfast, as a snack, or as a dessert.
The recipe will make approximately 4 servings.
- ½ cup of sugar
- 1 eggs, well beaten
- 1/3 cup of butter
- 1 cups of flour
- 3 teaspoons baking powder
- ½ teaspoon of salt
- 1 cup of milk
- ½ teaspoon of lemon juice
- ½ teaspoon of vanilla
- 1 ½ cups of chopped peaches, fresh or canned
- Whipped cream
If you use fresh peaches, peel and pit them. Chop the peaches and set aside.
Cream the butter and the sugar in a large mixing bowl. Beat in the eggs. Mix the dry ingredients together in another bowl and add slowly to the egg mixture along with the milk. Fold in the peaches, lemon juice and the vanilla.
Heat butter or shortening in a frying pan until hot. Drop tablespoons of fritter batter into the hot fat and cook until browned on both sides.
Serve with whipped cream or powdered sugar.
Serve hot with ice cream.
Sprinkle with cinnamon and sugar.
Canned peaches can be used. Drain well before adding to the batter.
Leftover fritters can be reheated in the microwave or wrapped in foil in the oven.