Peach Cobbler Fritters with bourbon glaze
I don’t know about you- but I have never seen a peach fritter recipes floating around on Pinterest - nor had I ever had one. So, I was pretty excited when the idea popped into my head to make them!
Last year I created a delicious and easy apple fritter recipe (here in the club of course) & so I figured I could just sub peaches in and get by without a lot of recipe trial and error. WRONG! haha. Peaches and apples couldn’t be more different. Apples don’t release juice the way peaches do..
So this recipe took quite a bit of trial and error but it was well worth the time! Due to the peaches being juicer than apples these fritters are much fluffier & almost caky. Getting them to have a nice crisp took some effort but I finally got there when I added Potato Flour to the mix. (Which by the way is NOT potato starch!) For this recipe you will need both Potato Starch & Potato flour!
Fresh or Frozen Peaches? Peeled or Skin Left on?
The answer is YES to all the above :) You may use fresh or frozen peaches. You can peel the skin or leave It right on. I left my skin on and didn’t notice any sort of difference. I also tested out frozen peaches- again no major differences.
Using other gluten free all purpose flour blends
The bad news is that there isn’t truly a gluten free measure for measure flour or cup for cup. Its a marketing ploy. There are blends that work decent in place but never exactly. Each and every blend is totally different. For example I LOVE better batter - but in this recipe it would make for some seriously gummy fritters.. I chose King Arthur as its lower in gum and therefore I knew my muffins would end up soft, light and delicate.
So of course you are welcome to experiment. But please keep in mind that there are no guarantees. Any change means the recipe will change. I opted to use King Arthur as I think its the easiest gluten free flour blend to come by these days.
Expandex
These muffins are special because of the magic of expandex. It is a modified form of tapioca starch that was formulated to improve gluten free baking. The word Modified tends to worry people- so let me explain further. Essentially they studied tapioca and removed portions of it leaving only the parts that would allow for it to cause amazing elasticity (aka its name) in gluten free recipes. This flour allows me to get an incredible rise with everything I use it in. It traps the air bubbles in the dough just like regular flour with gluten does! Its honestly incredible. If you eat any processed or store bought foods you have eaten many forms of modified starch. Its nothing new- its just semi new to the home baker. Its non gmo and I typically get it from the brand Judee’s on amazon. Under no conditions can you sub it out for another regular starch.
Outside of the US there is a product called Ultratex 3 I have not worked with it but from what I understand its comparable! I would use that in the exact same quantity as the expandex amount that I call for.
If you feel intimidated in general by fried donuts- this recipe (or the apple fritters) are the perfect starting point! Fritters are EASY. All you do is mix up a quick batter - no need to beat the eggs or use a stand mixer. Just grab a bowl and a spatula. Then I use two regular every day spoons to get the batter into the hot oil. One to scoop the batter and the second to get it off of the first spoon into the oil. Then you fry until golden brown.
You may be surprised to hear me say batter rather than dough! It almost like pancake batter- just a bit thicker! Most donuts require a dough that you shape- but not fritters! That’s why I love making them. :) Just mix up quick, use spoons to drop the batter into the hot oil & fry! You end up with a fancy treat that tastes like you worked for hours.
For my glaze I mixed some bourbon in with powdered sugar. If you are serving kids feel free to use water or milk in the glaze instead. Orange juice or coffee would taste great too!
Peach Cobbler Fritters with Bourbon Glaze
