Peach Fritters

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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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Prep Time10

Cook Time10

Total Time20

Servings: fritters

Calories: 69.9kcal

Author: Carine Claudepierre

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 Light Olive Oil (note 4)
⅓ cup Almond Milk (note 5)
1 teaspoon Vanilla Extract

To fry the fritters

3-4 tablespoons Avocado Oil

US Customary - Metric

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. I haven't tried gluten-free flour, and I can't guarantee it will work. 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