I may be late to the party to officially celebrate National Peach Month, but that doesn’t mean I haven’t been enjoying this beautiful fuzzy fruit for several weeks now. Next to blueberries, peaches are my favorite fruit and what a bonus it is that they pair together so deliciously. (I’ve made blueberry peach crisp so often that my teeth are blue.)

But peaches are perfect all on their own, and I love to ponder their beauty while enjoying a fresh juicy peach standing over the kitchen sink so I don’t make a mess. The only thing better would be peach fritters. I don’t generally like to haul out the deep fryer because it makes such a mess, but then the results it offers up are too good to resist. Case in point is cookbook author and QVC’s resident cooking guru David Venable’s recipe for fabulous fritters.

These fritters are crispy on the outside and soft in the middle. Venable suggests that to help you get that perfect texture, invest in a deep-fryer (or candy) thermometer so you can keep the oil at the proper temperature. And in the fall, Venable says to replace the peaches and peach nectar for apples and apple butter.

Peach Fritters

Recipe from QVC

1 cup flour

1/4 teaspoon nutmeg

1 teaspoon salt

1 1/4 tsp baking powder

2 eggs

1/3 cup peach nectar

1 tablespoon butter, melted

1 1/3 cups peaches, diced into 1/4-inch cubes

Powdered sugar for dusting

Combine the flour, nutmeg, salt, and baking powder in a medium bowl. Set aside.

Whisk the eggs, peach nectar, and butter in a small bowl. Add the liquid mixture to the dry mixture and whisk until fully incorporated. Gently fold in the peaches.

Heat the fryer oil to 375 degrees. Spoon 1/4 cup of batter into the oil to make each fritter. Cook for about 4–5 minutes, or until golden brown. Remove the fritters from the oil and place them onto a paper towel-lined plate.

Dust the fritters heavily with powdered sugar and serve warm. Makes 6.

Per serving: 214 calories; 11 g fat (2.5 g saturated fat; 46 percent calories from fat); 26 g carbohydrates; 9 g sugar; 67 mg cholesterol; 504 mg sodium; 5 g protein; 1 g fiber.

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