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5 from 1 vote

3 Ingredient Peach Fritters

These peach fritters need just 3 ingredients and don't require any eggs or yeast. The fritters are soft, fluffy and studded with peaches.
Servings: 12 pieces
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
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Ingredients

  • 1.5 cups (360g) vanilla whole milk yogurt, or more as needed
  • 2 cups (270g) self-rising flour, see note before starting
  • 1 cup (162g) chopped peaches, about ½ inch cubes, see note

Instructions
 

  • Add 2 inches of oil to a medium saucepan or pot. Bring to medium heat (350°F/177°C). If you prefer to bake or air fry the fritters, see notes for those instructions.
  • In a large mixing bowl, combine yogurt and self-rising flour and mix with a spatula until you have no clumps of flour. The mixture should look like a thick batter. If the mixture is not like a batter and is more like dough, add a little more yogurt, about 1/4 cup, until you have a thick, wet batter. See photo in post for reference. Fold in peaches, making sure they are covered in batter, to prevent them from burning during frying.
  • When oil is ready, measure 1/3 cup of batter and release it into the hot oil. You will need to use a spoon or small spatula to help release the batter from the cup because it is thick. Draw a circle pattern as the batter is being release so that the batter is spread out slightly. Repeat with the remaining batter, frying in small batches so that the pot does not get overcrowded and the oil temperature does not drop too much. I do about 2-3 fritters at a time. Try to maintain a constant 350°F when cooking the fritters. If the oil temperature gets too low the fritters won’t fry well.
  • Fry the fritters for a few minutes, flipping halfway, until they are dark golden brown on both sides and fully cooked. Mine took around 5-6 minutes. Remove finished fritters from oil and place onto a wire rack to cool.
  • Allow fritters to cool slightly before serving. Fritters are best enjoyed while still warm. You can also add a glaze or powdered sugar before serving. The glaze I used is in the recipe notes. Store any uneaten fritters in an airtight container in the fridge or freezer and reheat before serving.

Notes

  • Peach note: You can leave the peach skin on or peel it if you prefer. If your peaches are still more firm, the easiest way to peel the peaches is to blanch them first. To do this, use a small sharp knife and score an "x" in the peach skin at the bottom of each whole peach (cut only the skin and not the flesh). Then cover the peaches in a pot of simmering water for about 15 seconds. Remove peaches and immediately place them in an ice bath. The skin should then peel off very easily.
  • Yogurt note: The amount of yogurt you need will vary slightly depending on the brand, since some brands are runnier than others. Make sure to use regular yogurt and not Greek yogurt.
  • Self-rising flour note: There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup serving) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30g) serving). The amount of protein affects how much liquid is absorbed. For this recipe, I tested it with Gold Medal self-rising flour* (regular amount of protein). Please use a self-rising flour with a regular amount of protein (3 grams per 1/4 cup), or make your own self-rising flour with the recipe below.
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Homemade self-rising flour: To make your own self-rising flour, whisk together 2 cups all purpose flour, 3 tsp baking powder and 1/2 tsp salt. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill. You do not want a high protein flour for these fritters.
  • Oven and Air Fryer instructions: Please note the fritters will not be as light and fluffy if they are baked instead of fried in oil. However, they are very soft and taste good if eaten soon after they are done cooking (just make sure they cool a little so they are not too hot to eat). If you allow them to cool fully, the batter becomes more dense.
    • Oven: Preheat the oven to 400°F (200°C). Add the fritters to a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for about 20-30 minutes until they are cooked through and golden brown on the surface.
    • Air fryer: Preheat air fryer to 400°F (200°C). Add fritters to the air fryer insert lined with parchment paper, spacing them about 2 inches apart, and cook for 11-15 minutes or until the tops are puffed, golden brown and the inside is cooked through. You will need to cook the fritters in batches since they won't all fit into the air fryer at once.
  • Optional glaze: If you want to dip or drizzle glaze on the fritters, this is the glaze recipe I used.
    • 3 cups powdered sugar
    • 6 tbsp milk
    • Combine powdered sugar and milk in a medium bowl. Whisk until smooth. The glaze should be a thin enough consistency so that you can drizzle over the fritters. If your glaze is too thick, you can add a splash more of milk. If it’s too thin, you can add a little more powdered sugar.
    • Dip the surface of the fritters in the glaze or use a spoon to cover the surface of the fritters in glaze. Transfer fritters to a wire rack to let the glaze set.
    • This recipe makes enough glaze to fully cover all of the fritters. You don't need to use it all. You can also halve the recipe if you want to just drizzle a little glaze on top of each fritter.
  • Nutrition estimate is for the fritter batter only and does not include optional glaze or oil absorbed by the fritters during frying. It is very difficult to determine the amount of oil absorbed during frying so I am unable to provide that information.
Serving: 1piece, Calories: 109kcal, Carbohydrates: 21g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Sodium: 287mg, Fiber: 0.2g, Sugar: 4g, NET CARBS: 21
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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