Fresh Peach Fritters Food

PEACH FRITTERS

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Whisk flour, sugar, baking powder, cinnamon, ginger, and salt together in a bowl. Beat cream, vanilla yogurt, and egg together in a separate bowl until smooth. Pour flour mixture into cream mixture and mix until a sticky dough forms; fold in peaches.
• Drop spoonfuls of the dough, working in batches, into the hot oil and fry until fritters are golden brown on all sides, about 5 minutes. Remove fritters with a slotted spoon to a paper towel-lined plate to drain.

PEACH FRITTERS

Steps:

• Heat up milk in the microwave for about 15 seconds until it is slightly warm but not hot.
• Add 1 teaspoon of granulated sugar from total amount of sugar to your milk then add your yeast to that mixture. Set aside for 10 minutes.
• In the meantime, in a large bowl, mix together the flour, cinnamon, cardamon, salt and the rest of your sugar.
• In a small bowl, beat your eggs.
• Add your beaten eggs and yeast mixture to your dry ingredients and mix with a wooden spoon until it is mostly incorporated.
• At this point, you can place the shaggy mixture in a stand mixer with a dough hook, beat on medium and slowly add your butter, a tablespoon at a time until it is incorporated. Beat in your stand mixer until dough is uniform and smooth, about 10 to 15 minutes. It may take some time for your dough to come together, especially after butter is added so be patient. If your dough isn't coming together after 10 minutes, add a tablespoon of flour and keep kneading.
• Alternatively you can knead your dough by hand. This is harder and messier but I tested out this method thoroughly. On a floured surface, add your shaggy dough (before you have incorporated your butter). Slowly incorporate butter into the dough a tablespoon at a time. It will get messy and sticky so keep about 2 tablespoons of flour next to you during this process to help you as you need. Incorporate flour as needed as you knead with your hand and be patient. Kneading with your hands can take 10 to 20 minutes for dough to come together depending on temperature in your kitchen, temperature of butter, and other factors.
• Once dough is smooth, form into ball and place in greased bowl. Cover with plastic wrap, then a dish towel and leave in a warm place to rise for about one and a half hours or until double in size.
• When dough is almost ready, dice two to three peaches. You can keep the skin on or peel them, choice is yours.
• When your dough has risen, punch it down, and place on a lightly floured surface.
• Roll to an oval that is about 1/2-inch thick.
• Place your diced peaches on dough and fold it over. You want half of the dough to be mostly covered with some spacing (so about 1/2-3/4 cup of diced peaches).
• Use a knife or bench cutter to slice diagonally in one way, then the other so you are left with cubed dough and diced peaches.
• This step seems difficult but do it with confidence and trust the process. Squish together your diced dough and peaches and form a log, divide the log into 4 pieces.
• Try and shape each of the 4 pieces into a circular or square shape. It may seem as though the pieces are not sticking together but don't worry, do your best and arrange your four pieces on a parchment lined baking sheet.
• Cover loosely with a clean kitchen towel and let rise for 30 to 45 minutes. When your dough rises, it helps the fritters hold their shape, expanding and trapping pieces of peaches into the dough.
• In a large pot, heat frying oil to 325°F. Be careful not to let the oil get too hot because the outside of the fritters will cook and brown before the centre is ready and no longer doughy.
• Using a spatula, hands, or individually cut out pieces of parchment with your dough on it, gently transfer the cut pieces of dough into the hot oil. I prefer the parchment method where I lower my dough into the oil using the parchment paper it is on, and slowly peal the parchment off.
• Fry fritters one at a time because they are pretty large for about 2 minutes per side. Remember to watch how quickly it is browning. Your dough should not brown instantly, this mean your oil is too hot. It should be able to remain in the oil for at least 1 minute 30 seconds to 2 minutes before it needs flipping. After flipping fry the other side until it is also golden brown. It should be in the oil from 4-5 and a half minutes total. Your first doughnut is usually a good test.
• To make glaze, mix all your ingredients into a bowl, icing sugar, vanilla and milk.
• Mix until the glaze is the consistency you want, and add a little bit more milk to adjust texture or add more icing sugar if too runny.
• Let your fritters cool slightly on a paper towel lined rack. Remove the paper towel under the rack and drizzle glaze on the fritters. Serve immediately. Fritters are best eaten the day they are made.

DELICIOUS FRESH PEACH FRITTERS

Steps:

• 1. These Peach Fritters come together quickly and fry up in about 3 minutes to a beautiful puffy golden brown. The batter doesn't have any sugar in it so rolling it in granulated sugar or topping them with a glaze as I did, is what makes it sweet. If you would prefer the batter to be a little sweet as I did, add 2 Tbsp of sugar to the batter. I added about 1/2 of a teaspoon of cinnamon to the batter just because cinnamon goes so well with peaches. I made the glaze by measuring out 1 cup of confectioners sugar and adding just enough milk to be able to drizzle over the fritters. You could use lemon or orange juice instead of milk to flavor the glaze with as well. If you really wanted to get fancy you could top them with crushed pecans after they're glazed! Wouldn't that be nice!
• 2. I measured the batter out with 1/4 cup measuring cup and they were the perfect size for us. Using that measuring cup, I got 10 fritters from the batter. The inside of the fritter is loaded with peaches! Apples (Sauteed first) or pineapple would also do well in this batter. The texture of the fritter is very soft, fluffy and moist.
• 3. With a wire whisk, combine flour, salt, sugar, cinnamon and baking powder. Whisk in eggs, milk and butter. Fold in peaches.
• 4. Heat oil in fryer or pan to 375 degrees F.
• 5. With long handled ladle, ladle about 1/4 -1/2 cup batter into hot oil. The batter will sink at first and then rise. Cook for about 2 - 3 minutes, depending on size of fritters.
• 6. Remove fritters from oil with long-handled tongs. Quickly drain on paper towels or newspaper.
• 7. Then place fritter in bowl of sugar. Coat with sugar on both sides, or glaze tops of fritters.
• 8. For more homemade recipes, please visit Bunny's Warm Oven http://wwwbunnysovencom.blogspot.com/2013/08/delicious-fresh-peach-fritters.html

PEACH FRITTER

Steps:

• Mix flour, brown sugar, cinnamon, salt and baking powder together in bowl.
• In separate bowl mix milk, eggs and butter.
• Slowly add dry and wet together and add peach pieces to the mix.
• Fry in deep hot oil (375) for 3-5 minutes or until golden brown.
• Remove from oil and drain o paper towels.
• Sprinkle fritters with powdered sugar or make a vanilla glaze and drizzle over tops.

FRESH PEACH FRITTERS RECIPE - (4.6/5)

Steps:

• With a wire whip, combine flour, salt, sugar, cinnamon and baking powder. Whisk in eggs, milk and butter. Fold in peaches. Heat oil in fryer or pan to 375 degrees F. With long handled ladle, ladle about 1/4 -1/2 cup batter into hot oil. The batter will sink at first and then rise. Cook for about 2 - 3 minutes, depending on size of fritters. Remove fritters from oil with long-handled tongs. Quickly drain on paper towels or newspaper. Then place fritter in bowl of sugar. Coat with sugar on both sides, or glaze tops of fritters.