🍑 Easy Homemade Peach Fritters with Maple-Almond Glaze
Albert Wood
(Because Sometimes You Deserve Fried Dough With a Side of Virtue)
Let’s talk about fritters. Specifically, golden-brown, peach-packed, crisp-on-the-outside, fluffy-on-the-inside fritters that make you feel like you’ve made something fancy — but really, you just mixed batter and threw it in hot oil.
And guess what? You even made it healthy-ish by sweetening the dough with a little Wood’s Vermont Maple Sugar and topping it with a Bourbon Barrel Aged Maple Syrup glaze so good it could bring grown adults to their knees.
These fritters? They’re breakfast. They’re dessert. They’re what happens when a Southern orchard and a Vermont sugarhouse elope in your kitchen.
Golden, peach-packed, and glazed with bourbon maple delight — these fritters are what brunch dreams are made of (and they’re sweetened with Wood’s Vermont Maple Sugar!).
Listen. Sometimes you just need to fry some dough. These fritters are fluffy on the inside, crisp on the outside, and packed with juicy peaches and maple flavor. The glaze? It’s an almond-maple situation that deserves its own fan club.
🥄 Frying Tips
- Keep fritter sizes consistent for even cooking.
- Use Crisco for a crispier, less greasy finish. BUT it's NOT the healthy option. For that, consider beef tallow or lard.
- Wooden Spoon Test: bubbles = ready. Furious bubbles = cool it down!
🍁 Why Maple Sugar?
Wood’s Vermont Maple Sugar is a natural, unrefined sugar made from 100% pure maple syrup. It adds depth, minerals, and mellow sweetness without spiking your blood sugar like white sugar does.
- ✅ Lower glycemic index
- ✅ Naturally sourced & handcrafted in Vermont
- ✅ Adds rich, caramelized flavor to batters & glazes
🧊 Storage & Substitutions
- Store at room temp (1–2 days) or refrigerate (up to 1 week)
- Reheat at 350°F for 8 minutes for fresh-out-of-the-fryer taste
- Use vanilla instead of almond extract if you must (but why would you?)
- Sub thawed frozen or drained canned peaches in a pinch
💬 Final Glazed Thought
These fritters are dangerously good. Crisp, juicy, glazed, and maple-sweetened — they’re basically your reward for being a functional human. Make them once and you’ll never wait for fair season again.
📸 Tag us @woodssyrupco and use #MapleFritterMagic so we can drool over your creations!
From our sugarbush to your table.™
🍑 Easy Homemade Peach Fritters with Maple-Almond Glaze
Rated 5.0 stars by 1 users
Author:
Al Wood
Prep Time
30 minutes
Cook Time
2-4 minutes
Ingredients
- 2 ½ cups diced peaches
- 1 tablespoon lemon juice
- 1 ¼ cup King Arthur flour spooned and leveled
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- pinch nutmeg
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
-
1 tablespoon Wood's Vermont Maple Sugar
- 2 large eggs
- ⅓ cup milk
- 1 teaspoon almond extract
- 1 tablespoon melted butter
- 4-5 cups vegetable oil or Crisco Shortening***
Almond Glaze—
- 2 cup confectioner's sugar
-
2 tablespoons Wood's Bourbon Barrel Aged Maple Syrup
- 1 teaspoon almond extract
- ¼ cup cold water
- ¼ teaspoon salt
Directions
- Add diced peaches to a medium bowl and add lemon juice and mix. Set aside.
- Add all flour, sugar, baking powder, cinnamon, ginger, and kosher salt to a medium-sized bowl, whisk, and set aside. Add eggs, melted (cooled) butter, milk, and almond extract to a large bowl and whisk, and set aside.
- Add vegetable oil or Crisco Shortening to a large saucepan and heat over medium-high heat.
- Add whisked dry ingredients to the wet ingredients and gently mix together until well combined, but don't overmix. Gently fold in the diced peaches.
- When oil reaches 375°F, measured by either a thermometer or the wooden spoon test (see recipe notes), use a ¼ cup measuring cup to add 2-3 fritters into the hot oil at a time.
- Fry for about 2-4 minutes on each side, flipping in the oil until both sides are golden brown. You'll know they're done if you insert a small knife into the center and it comes clean. If not, fry a little longer so that the center is fully cooked. This time will depend on the size of your fritters and the temperature of your oil.
- Use a slotted spoon to remove from the oil, shake off any excess, and place on a baking sheet lined with paper towels and a cooling rack. Repeat this process with the remaining dough.
Glaze—
- Add confectioner's sugar, almond extract, and milk to a small bowl and whisk until smooth.
- Drizzle on fritters.
Recipe Note
Frying Tips:
The size of your fritter will alter the cooking time. Whatever size cup you use, keep the size of the fritters consistent, at least the ones that are in the pan together to ensure even cooking.
Be sure that your oil doesn’t get too hot. This will burn your batter and leave you with undercooked fritters. Keep the temp at a medium-low once it reaches 375°F.
Wooden Spoon Test:
To test to see if your oil is hot enough for frying without a thermometer, grab your wooden spoon a put the end of it into the oil. If the oil bubbles around it, it’s ready! If it bubbles too hard, it’s too hot and you will want to cool the oil a little and then test again.
***I prefer Crisco shortening to oil for frying. Crisco allows for less greasy outcome.
Storage:
These are best eaten fresh but will last 1-2 days on the counter in an airtight container, or in the fridge for up to 1 week. To reheat, you can pop ’em in the oven set at 350°F for about 8 minutes.
Substitutions:
Frozen Peaches- Fully thaw frozen peaches and then dice them into even-sized pieces.
Canned Peaches- Drain well before using and then dice before folding them into the batter.
Salt- If using regular table salt, just a pinch.
Almond Extract- You could use vanilla, but trust me, the almond and peach flavors together are what make these fritters!
Milk- We always use 2% but you can use another % or even non-dairy milk.
Glaze- Use your favorite go-to! Although the almond in this glaze really is so delightful. Also, you can substitute water for the milk in this glaze.