Peach Fritters

July  8, 2017
4 Ratings
Photo by James Ransom
  • Makes 12 large doughnuts
Author Notes

A doughnut just for summer, when the peaches are ripe and juicy. You can use other stone fruit as well – my other choices are usually nectarines or apricots. —Erin Jeanne McDowell

  • Fritters
  • 1 recipe Yeast Doughnuts (
  • 3 large peaches, diced (I don’t peel them, but you can)
  • oil, as needed for frying
  • Honey-Cinnamon Icing
  • 1 cup powdered sugar
  • 3 tablespoons wildflower honey
  • 1/2 teaspoon cinnamon
  • 2-3 tablespoons milk or cream
In This Recipe
  1. While the oil heats, roll out the doughnut dough on a lightly floured surface into a rectangle about 1/2 inch thick. Size/precision of the rectangle isn’t important—just focus on an even thickness for the dough.
  2. Use a knife, pastry scraper, or bench knife to cut the dough into long vertical strips about 1/2 inch wide. No need to be precise—just eyeball it!
  3. Next, cut the strips horizontally about 1/2 inch wide—this should make a whole bunch of 1/2 inch squares. Again, no need to be precise!
  4. Divide the dough squares into 12 even portions.
  5. To shape each doughnut, take about 2/3 of one portion of dough squares and smoosh them gently together. Place about 1/4 to 1/3 cup of diced peaches on top of the dough.
  6. Top with the remaining 1/3 of the portion of dough squares and smoosh the dough gently to adhere to the peaches and other dough. It’s best for each piece of peach to be touching dough in two places (on top and on bottom), otherwise some may fall out when you go to fry them.
  7. Cover the doughnuts with greased plastic wrap and let them rise for 20 to 30 minutes.
  8. While the doughnuts rise, heat 3 to 4 inches of oil over medium high heat until it reads around 350°F on a thermometer (or throw a scrap piece of dough in as a tester—if the dough bubbles and rises to the surface, the oil is good to go).
  9. Working in batches, gently drop the doughnuts into the oil, frying until they’re golden brown on both sides, 2-3 minutes per side. Sometimes I use a spider or slotted spoon to support the fritter for the first 15-30 seconds, until the dough sets.
  10. Drain the doughnuts on several layers of absorbent paper towels. Let cool for 5-10 minutes.
  11. In a small bowl, whisk the powdered sugar, honey, cinnamon, and milk or cream to combine. Add more milk or cream as needed to make drizzly glaze.
  12. Drizzle each doughnut into the glaze, and serve immediately.

See what other Food52ers are saying.

  • Rachel Green
    Rachel Green
  • Behind the Plates
    Behind the Plates
  • petalpusher
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, came out on November 10th, 2020, and my pie merch collaboration with Food52 is out now too:

3 Reviews

petalpusher August 21, 2017
If you have questions about what the best oil, lard or shortening to use to fry the tastiest donuts, go to the Saveur website. They have a well explained guide to frying donuts.

Rachel G. August 6, 2017
Ok, so I am honestly confused - you list the recipe for the yeast donuts, but I can't tell when I should stop following that and start following this one. Is it after I mix the dough? After it rises for an hour? Bread baking experience says 2 rises is normal, but these are donuts - does that change it? I don't know if you can edit the recipe, but if you can, please explicitly state each step, rather than just linking to another recipe.
Behind T. July 18, 2017
I am actually drooling at the mouth right now looking at this recipe. I Love donuts, peaches, and these hit it out of the park! I will absolutely be making these this summer! Maybe after one of my favorite summer salads like zucchini ribbons with roasted tomato or summer corn with avocado (all on my site !