When my husband and I bought our property 6 years ago there wasn’t a single plant and only a couple eucalyptus trees. 2.4 acres of dirt and rock. Sound pretty doesn’t it (dripping with sarcasm). My husband loves being out doors and gardening, me not so much. I like the beautiful end result with out all the hard work. I leave that up to him. So 6 years ago we found a nursery in De Luz and bought about 100 plants and trees (mostly edible).
Living off the land is ideal in my husbands eyes so that’s what we were going to strive for. Year after year we were disappointed in our lack of edible fruit because of the squirrels, rabbits and gophers. They would pick the fruit off the trees before it was ripe resulting in waste. Super frustrating! I basically gave up and thought nothing would ever come from our trees but at least it will make a shade tree from all the extreme heat here.
So a couple nights ago my husband tells me that we need to get up the next day and pick all the peaches off our tree before they go bad and make pies with them. I was not only irritated that he waited so long to tell me but also excited that we had edible fruit. I have no idea what kind they are and they seem like they should be used for cooking and not eating raw but I guess you can have them either way. So this is how I decided to make Peach Fritters with a Sugar Glaze. They are really easy to make and kind of fun to watch puff up when frying them.
1 cup flour
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons sugar
1/2 teaspoon cinnamon
1/3 cup plus 2 tablespoons milk
1 tablespoon melted butter
1 1/4 cups peaches, diced
1 cup powdered sugar
Milk (enough to make a drizzling consistency)
Vegetable for frying
1. Whisk together flour, salt, sugar, cinnamon and baking powder in a bowl.
2. Then add in eggs, milk and butter. Combine.
3. Fold in peaches.
4. Heat oil in a deep pan about 4 inches deep.
5. Spoon in 1/2 cup of batter into the hot oil. The batter will sink at first and then rise. Cook until both sides are nice and brown.
6. Remove fritters from oil with a slotted spoon and place on a cooling rack with paper towels below. Set aside and let cool to room temp.
7. In a bowl add powdered sugar and milk. Combine until the right drizzling consistency.
8. Glaze the tops of the fritters.
The best part of making these is that it’s not super complicated and can be made for breakfast or a late night snack. They taste the best when eaten the first day made.