These Peach Fritters are delicious, moist, and sweet fritters ready in under 20 minutes, made with no eggs and no dairy, not deep fried, and full of juicy blueberries and peaches.
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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Peach Fritters
These Peach Fritters are delicious, moist, and sweet fritters ready in under 20 minutes, made with no eggs and no dairy, not deep fried, and full of juicy blueberries and peaches.
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Servings: 16 fritters
Calories: 69.9 kcal
Ingredients
- 1 ½ cups Self-Rising Flour - (note 1)
- 1 can Peach Slices - drained (note 2) – 15 ounces (425g)
- 1 cup Blueberries - fresh or frozen – optional
- 2 tablespoons Coconut Sugar - (note 3)
- 1 teaspoon Cinnamon
- 2 tablespoons Mild-Flavor Olive Oil - (note 4)
- ⅓ cup Almond Milk - (note 5)
- 1 teaspoon Vanilla Extract
To fry the fritters
- 3-4 tablespoons Avocado Oil
Instructions
- Place a sieve over a bowl, pour the can of peaches over the sieve to drain. Set aside the peach juice; we won't use it in the recipe, but you can keep it for a smoothie.
- In a large mixing bowl, add drained peach slices, blueberries, sugar, cinnamon, oil, almond milk, vanilla, and self-rising flour.
- Stir with a rubber spatula, and press on the peach slices (I like to use the tip of the spatula) so they break into chunks and release juice as you stir. The dough looks dry at first, but as you stir and press on the canned peach slices, it will turn into a nice, thick batter. If it stays too dry and crumbly, simply add an extra tablespoon of milk or some of the peach juice set aside. You want a thick batter, like pancake batter, with broken pieces of peach slices and blueberries well distributed.
- Warm 0.4 inches of avocado oil (1 cm) in a large non-stick pan over medium-high heat.
- Add dollops of batter, and shallow fry for 2-3 minutes or until golden and dry on the sides.
- Flip with the help of two forks and fry on the other side for another minute.
- Remove from the pan add on a plate covered with absorbent paper to absorb excess oil from the fritters.
- Add more oil to the pan if needed before frying another batch of fritters.
- Repeat the steps above until no more batter is left.
- Serve warm with a dust of powdered sugar.
Notes
Note 1: You can make your own by stirring 2 1/2 teaspoons of baking powder into 1 1/2 cups of all-purpose flour. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder. The recipe will not work with almond flour or oat flour.
Note 2: I am using peach slices stored in their juice with no added sugar. Make sure you drain the can in a sieve before using. Do not cut the slices into pieces now. Instead, I stir the slices in the flour mixture and use the tip of my spatula to break the slices into big chunks. This releases the fruit juice in the batter to get the right consistency – if you pre-chop the slices, you lose too much juice, and you need to add more liquid to the batter, which is less accurate.
Note 3: You can also use classic sugar or brown sugar.
Note 4: Any light flavor oil works, like canola oil or light avocado oil.
Note 5: Or any milk you like, including soy milk, oat milk, or coconut milk.
Storage: Store up to 2 days in the fridge in an airtight box. Rewarm in a warm pan, microwave, or air-fry it until just warm.
Serving: Serve with a dusting of powdered sugar, or spread peanut butter on top.
Nutrition
Serving: 1fritter (out of 16) | Calories: 69.9kcal | Carbohydrates: 11.4g | Protein: 1.5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.3g | Sodium: 10.2mg | Potassium: 19.8mg | Fiber: 0.6g | Sugar: 2g | Vitamin A: 5.8IU | Vitamin C: 0.9mg | Calcium: 9.9mg | Iron: 0.2mg | Magnesium: 3.6mg | Phosphorus: 12.6mg | Zinc: 0.1mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.
- Self-Rising Flour – This forms the base of your fritter batter and already contains leavening agents, making the fritters light and fluffy. You can also create your own by stirring 2 1/2 teaspoons of baking powder into 1 1/2 cups of all-purpose flour. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.
- Peach Slices – These provide the main fruity flavor and juicy texture for the fritters. You should use canned peach slices stored in their own juice with no added sugar, and remember to drain them before use.
- Blueberries – These are an optional addition that bring an extra burst of juicy sweetness and color to the fritters. You can use either fresh or frozen blueberries, or substitute them with other berries like raspberries or blackberries.
- Coconut Sugar – This sweetens the fritters. You can also use classic granulated sugar or brown sugar. You can also go for a sugar-free option like allulose or tagatose.
- Cinnamon – This spice adds a warm, comforting aroma and flavor that pairs wonderfully with the peaches.
- Light Olive Oil – This adds moisture to the fritter batter, contributing to a tender texture. Any light-flavored oil, such as canola oil or light avocado oil, also works well.
- Almond Milk – This provides the necessary liquid for the batter, helping to achieve the right consistency. Soy milk, oat milk, or coconut milk are also good options.
- Vanilla Extract – This enhances the overall sweet and fruity flavors of the fritters.
- Avocado Oil – This is used for shallow frying the fritters, helping them get golden and crispy. Avocado oil has a high smoke point, which is beneficial for frying.
How to Make Peach Fritters
This recipe is super simple to make in just a few minutes. Here’s how in pictures.
Drain the peaches and reuse the juice in a smoothie.
Add the peaches and the rest of the ingredients to a mixing bowl.
Stir the batter until just combined, and heat up a pan.
Cook the fritters in hot oil, a few at a time, for a couple of minutes.
Carine’s Tips
Let me share a few more tips for perfect fritters.
- Berries – While blueberries are great, you can easily swap them for other berries you enjoy, like raspberries, blackberries, diced strawberries, or even chopped cherries, or simply omit them if you prefer a purely peach fritter.
- High Smoke Point Oil – Using avocado oil for frying is a smart choice because it has a high smoke point. This means it can be heated to a higher temperature without smoking, which is healthier and helps achieve perfectly golden fritters.
- Thorough Peach Mashing – When you’re stirring and pressing the peach slices, make sure to really break them down. This releases their natural juices into the batter, helping it come together into the correct thick consistency.
- Juice Rescue – If your batter appears too dry and crumbly after stirring, don’t worry! You can easily add an extra tablespoon of milk or some of the reserved peach juice from the can to achieve the desired thick, pancake-like consistency.
- Don’t Overcrowd – When shallow frying, avoid overcrowding the pan. Fry the fritters in batches to ensure they cook evenly and get a nice golden crust.
- Two Fork Flip – Use two forks to gently flip the fritters in the pan. This gives you better control and helps prevent them from breaking apart.
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