recipe with additional tips for each step to ensure delicious results

Ingredients:

• 2/3 cup of granulated sugar – This will sweeten the fritters, creating that perfect balance with the peaches.
• 1 cup of all-purpose flour – This is the base of the batter.
• 1/4 cup of baking powder – The baking powder helps the fritters puff up and become light and airy.
• 1/4 teaspoon of salt – Balances out the sweetness and enhances the flavors.
• 1/2 teaspoon of ground cinnamon – Adds a warm, spicy flavor that complements the sweetness of the peaches.
• 1/2 teaspoon of ground nutmeg – Works well with cinnamon to bring out a cozy, comforting taste.
• 1 large egg – Helps bind the ingredients together and adds richness to the batter.
• 1/3 cup of milk – Adds moisture to the batter, helping it come together. You can use whole milk for creaminess or any milk alternative you prefer.
• 1 teaspoon of vanilla extract – Provides a sweet aroma and depth of flavor.
• 2 medium-sized peaches (or 1 ½ cups), fresh and diced – Fresh peaches are key here for that juicy, fruity sweetness. If you can’t get fresh peaches, you can substitute with canned or frozen peaches (but drain them well).

Instructions:

1. Prep the Peaches:

• Peel and Dice the Peaches: Peel the peaches (if desired) and cut them into small, bite-sized chunks. This ensures they cook through in the batter and blend evenly into the fritters. Fresh peaches work best, but if using canned or frozen, make sure they’re drained and any excess moisture is removed to avoid sogginess in the fritters.

Tip: You can sprinkle the diced peaches lightly with a bit of flour before folding them into the batter. This helps prevent them from sinking to the bottom of the fritter as they cook.

2. Mix the Dry Ingredients:

• In a large mixing bowl, combine the sugar, flour, baking powder, salt, cinnamon, and nutmeg. Whisk well to ensure all dry ingredients are evenly mixed. This is your dry mix for the fritter batter.

Tip: If you want an extra fluffy texture, you can sift the dry ingredients together, which helps incorporate air and prevents clumps of baking powder or flour.

3. Mix the Wet Ingredients:

• In a separate bowl, whisk together the egg, milk, and vanilla extract until smooth. The egg helps bind the ingredients, while the milk adds moisture. The vanilla extract will infuse the batter with a warm, aromatic flavor.

Tip: Use room temperature egg and milk for a smoother batter. Cold liquids can cause the batter to become lumpy when combined with the dry ingredients.

4. Combine Wet and Dry Ingredients:

• Make a well in the center of your dry mixture and pour the wet ingredients into it. Use a wooden spoon or a spatula to gently stir the mixture. Be careful not to overmix; you want the batter to be thick, but a little lumpy is fine. Overmixing will result in dense fritters.

Tip: If the batter seems too thick (it should hold its shape but still drop from a spoon), add a tiny splash of milk, one teaspoon at a time, until you reach the desired consistency.

5. Fold in the Peaches:

• Gently fold the diced peaches into the batter. Don’t overwork the batter as it will cause the peaches to break down too much and create a mushy texture.

Tip: Use a folding motion rather than stirring, which helps maintain the fluffiness of the batter and prevents the peaches from becoming mushy.

6. Fry the Fritters:

• Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven over medium-high heat. You’ll know the oil is ready when it reaches around 350°F (175°C). If you don’t have a thermometer, drop a small piece of batter into the oil—if it sizzles and rises to the surface immediately, the oil is hot enough.

Tip: Do not overcrowd the pan. Fry only a few fritters at a time to ensure even cooking and to prevent the oil temperature from dropping too much.

• Carefully drop spoonfuls of the batter into the hot oil. Use a tablespoon or a cookie scoop to form uniform fritters. Fry for about 2-3 minutes per side, or until golden brown. You want the outside crispy and the inside soft and fluffy.

Tip: Use tongs or a slotted spoon to flip the fritters gently to avoid splashing hot oil.

7. Drain and Serve:

• Once golden brown and crisp, remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil.

Tip: You can sprinkle powdered sugar over the fritters while they are still hot for a sweet finishing touch, or drizzle them with honey, maple syrup, or a simple glaze.

8. Enjoy:

• Serve the peach fritters warm, ideally within 10-15 minutes after frying. They’re delicious on their own or with a scoop of vanilla ice cream or a dollop of whipped cream!

Additional Tips:

• For extra flavor: You can add zest of a lemon or orange to the batter for a citrusy kick that pairs wonderfully with the peaches.
• Texture Tip: If you want a crispier texture on the outside, lightly dust the fritters with flour before frying.
• Leftovers: Store leftover fritters in an airtight container. To reheat, place them in the oven for 5-10 minutes at 350°F to restore their crispiness.

Enjoy your delicious, warm Southern Peach Fritters! They make the perfect treat for a cozy breakfast, afternoon snack, or dessert.