Maple Whiskey Peach Fritters

Maple Whiskey Peach Fritters


Millions of peaches, peaches for me! — It’s nearing the end of peach season (womp, womp), but there is still a bit of time if you haven’t taken the opportunity to go grab a basket of fresh ones for yourself. I recently went with the intention of coming home with like half of a peck. I ended up with over 30 pounds. 30 pounds is like… more than both of my cats together. Huge.


Peach Orchard

Peach Orchard in Kentucky

To start off using some of these fuzzy lovelies, I decided to give fritters a go. I had recently had some delicious glazed fritters (apple, as you usually find) from a small bakery in Kentucky. Why not make peach ones? Why not also add some booze to them? Maple Whiskey Peach Fritters were the final (absolutely delicious) product.


Saffy is such a peach!

Saffy being such a peach!

Speaking of my cats, I can’t help but throw this out into the ol’ interwebs. When I was setting up my little area to take photos for this post, Saffy decided that she wanted to see what was going on (as usual– she always sits and watches me cook). She jumped up and found a single, tiny peach that I had been using to set some of the camera functions with on top of the backdrop. She took it onto herself to basically destroy it like she would a tennis ball. Needless to say, that peach didn’t make it into the mix.


Ripe, Local Peaches


Back to those sweet fritters– This may upset some people, but I am a strong believer that you just can’t have a perfect doughnut-style fritters unless it is yeast-risen. Sure, the quick flour and whatever recipes are ready faster, but the taste and more importantly the texture just isn’t anywhere close to what it is with the yeast variety. These aren’t the speediest, most simple things to make. They are, though, a labor of love. Sweet, sweet boozy love. (The best kind, right?)


Chopped Peaches


I decided to cook the peaches in a simple cinnamon syrup. I would think that you could achieve a pretty delicious fritter with just leaving them how you found them as you picked the peaches from the tree if you wanted. Cinnamon seemed to be in my mind for the day, as various spices generally are, so– why not?


Simmering Peaches in Cinnamon Syrup


Since I [sadly] haven’t yet invested in a commercial sized deep fryer, the wee little Fry Daddy made an appearance. You know, that type that you may have hidden in the corner of your dorm room for late night snacks. No? You didn’t do that? Hmm.


You could cook these in a large Dutch or pot, but you really do need the oil to maintain its temperature as well as possible. This is sometimes pretty tough to do in a stovetop pot with thermometer. I don’t have to worry about any of that when I use a standalone fryer. If you house is anything like mine, that prevents burning the first 1 or 5. Everyone will appreciate that.


Cut Dough into Pieces


Some people make fritters pretty small. Like a little single bite or two thing. I just don’t get that, really. If I get a glazed fritter, I want it to be sorta lumpy and the size of my entire hand. My hand stretched out as far as it will go. That size. These might be cute in smaller blobs, but that’s for another day, perhaps. Today’s fritter is brought to you by the letter.. gluttony.


Shaping Peach Fritters


The lumpy part of the fritter makes a big difference in the texture. I found that chopping them into pieces and then gathering into the fritter shape gives it that almost swirled sort of appeal. Peaches on the outside, peaches on the inside. You get my drift.


Cooked & Glazed Peach Fritters


I can’t believe it has taken me this long to mention the absolutely perfect glaze that blankets these sweet eats! Get ready for it… Maple. Whiskey. Icing. Glaze. The only way to truly appreciate those 4 words is to make it for yourself. We had this maple whiskey on the shelf for a while and hadn’t used it yet. A breakfast pastry seemed to be as good as any reason. I can only think to describe it as a sweet maple syrup, like you would eat on pancakes, but ten times better. Because, well, whiskey.


The flavor is subtle, but does everything it can to accent the fresh peaches flavor. Maple syrup (whiskey!), peaches, and sugar. What else could you want? I used a Maple Whiskey from Bird Dog Whiskey.


Maple Whiskey Peach Fritters


I can’t help but think that these really are the perfect breakfast treat. You can make them ahead of time (freeze them, even!) and be able to grab it on your way out of the door. I can promise you that nothing will help your commute more than a sweet, peach-filled pastry. Peaches are fruit. So it’s technically not even a treat, but merely just your own personal step towards a balanced diet!


Grab a Peach Fritter!


From this FATTY to yours, I hope that every single one of you tries this recipe out. It’s seriously that delicious. Keep that fryer hot, because you aren’t going to want to stop once you’ve tried them. Enjoy, y’all!



Maple Peach Whiskey Fritters

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 2 hours, 45 minutes

Yield: 8-10 large fritters

Serving Size: 1 fritter

Maple Peach Whiskey Fritters

The most perfect, fluffy peach fritter recipe. Glazed with a delicious maple whiskey sweet glaze! From


    Fruit Filling
  • 2 peaches, peeled and cut into bite-sized pieces (little over 2 cups)
  • 1/3 cup (66 g) sugar
  • 2 teaspoons (6 g) cinnamon, ground
  • 1 teaspoon lemon juice
  • Fritter Dough
  • 2 tablespoons (17 g) active yeast
  • 1/3 cup (80 ml) hot water
  • 2 cups (254 g) bread flour
  • 1/4 cup (50 g) sugar
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon cinnamon, ground
  • 1/8 teaspoon nutmeg
  • 1 egg
  • 3 tablespoons shortening
  • 1/2 teaspoon vanilla paste, I prefer Nielsen-Massey (extract, alternatively)
  • oil, for frying
  • Maple Whiskey Glaze
  • 2 tablespoons sugar, granulated white
  • 1/4 cup water
  • 2 cups (200 g) powdered sugar
  • 1/2 tablespoon corn syrup, light
  • 1/2 teaspoon vanilla paste, I prefer Nielsen-Massey (extract, alternatively)
  • 1/4 teaspoon salt
  • 1 tablespoon Maple Whiskey


    Start with the dough:
  1. In a mixer, add yeast and warm water. Allow to sit and dissolve for about 5 minutes.
  2. While dissolving, sift the dough dry ingredients into a bowl.
  3. With a mixing blade (Beater Blade is the best!), add the remaining wet ingredients (egg, shortening, vanilla) to the yeast and mix well.
  4. Add dry ingredient mix a bit at a time, mixing well at a low setting.
  5. After all of the dry ingredients have been added, knead with a dough hook until smooth. This will take about 3-4 minutes at medium speed. Resist adding more flour unless dough is extremely sticky.
  6. Remove bowl and cover with plastic wrap, dough ball in bottom.
  7. Let dough double. This will take about an hour in a warm environment.
  8. Make the filling while the dough is rising:
  9. Place filling ingredients in saucepan over medium heat.
  10. Bring to boil and reduce to simmer for about 6-8 minutes.
  11. Remove to cool completely.
  12. Back to the dough:
  13. After the dough has doubled, roll out on a floured board to a 12"x12" square.
  14. Place the cooled peach filling (not too much liquid works best) on half of the dough.
  15. Fold over dough to cover peaches. Press sides together.
  16. With a pizza or pastry cutter, cut dough into small squares (see picture).
  17. The dough may be sticky and somewhat wet, but pick up the squares individually and form them into smaller balls.
  18. Place dough balls together into small patties, each about the size of 2.5 inches wide.
  19. Use a light amount of flour as needed to prevent sticking.
  20. Place on a lined baking sheet.
  21. Cover with greased plastic wrap and let rise for 45 minutes.
  22. Heat oil to 350 F. Fry each fritter (don't crowd in oil!) until golden, about 4-5 minutes total.
  23. Remove to drain and cool to handle.
  24. Maple Whiskey Glaze
  25. In small saucepan, heat sugar and water to boil. Dissolve all sugar.
  26. Once boiling and dissolved, remove from heat and add remaining glaze ingredients and whisk to smooth texture.
  27. Finishing the Fritters:
  28. Dip the fritter in glaze. Remove to baking rack to cool. Repeat glaze dip as desired.
  29. Enjoy! These are even better the next morning at room temperature.
  30. for more delicious treats!


2014 -


What fresh fruit have you picked this summer? Leave a note below!



  • marie b

    wow do those look yummy…and that maple whisky glaze..!!!!!!! you could sure sell those at a cider mill.

    • Phillip @

      What a compliment! I was pretty happy with how well they turned out. Thanks :)

  • Nicky @

    Oh my, they are seriously drool worthy. I HAVE to make these!! Pinned!

    • Phillip @

      Let me know what you think! I was pretty happy with ’em. Now for the struggle to not make them -every- weekend!

  • rachel logan

    DANG. These look amazing. I agree that they should be as big as your hand. Who has time for mini fritters? I just made a peach, maple + bourbon ice cream. Your fritters and my ice cream would make an excellent team.

    • Phillip @

      Thanks, Rachel! Right? Mini anything is basically just a waste of time.. Hah! Peach, maple and bourbon ice cream? Yaesssss ma’am. Bring it on over and we’ll have a party!

  • Sarah|PickledCapers

    “Sweet, sweet boozy love” should be a rock ballad. And these should be the official food of something. Like maybe Valhalla.

    • Phillip @

      Bahahah! I’ll add that to my bucket list. Thanks for the note!

  • http://www.sugarhero/ Elizabeth –

    I’m new to your blog, and I kind of love everything about it. The blog name (hilarious), the unabashed love of sugar and frying (me too!) and especially these gorgeous fritters.

    • Phillip @

      I kind of love that you love it. Thanks so much for the encouraging note!

  • Shikha

    These are too awesome. Send some of those millions of peaches my way plz!!

    • Phillip @

      Thanks! Gladly. Most are tucked away in my freezer now!

  • Paula

    Yummy :) And while we’re on the subject of peaches, I usually peel them using this method:
    In short, you have to place a peach in a bowl of warm water and then give it an ice bath :)
    Thanks for sharing your recipe. Best wishes!

    • Phillip @

      Thanks! That’s actually how I peeling as well. Works great!

  • E.G.

    These look soooo good: damn, I’m hungry!

    • Phillip @

      Thank you!

  • Joy

    Will make these, looks wonderful, but I don’t understand the part where you cut them and take each one and make a ball, now is where I am confused, do you put 2 or 3 ball together?

    • Phillip @

      I just did that so that the fritters would have peaches on the outside as well as inside. How many will depend in how big they were cut. Just enough to form a fritter for your preference should be fine. Mine were about 2 to 2 1/2 inches wide. Leave lumpy and don’t press them flat.

      Hope that helps a bit! Let me know how they turn out.

      • Joy

        Thank you so much, they have my mouth watering.

  • Leah Short

    Gah! I love everything about this! I’ve never been peach picking so take me next time. 😉

    • Phillip @

      Sure thing! I probably need a lesson first, as some of the ones I picked weren’t quite ready. Luckily, still about 5 bags full in the freezer!