Caramel Peach Fritters with Salted Caramel Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 25 fritters
  • 1 tablespoon butter
  • 2½ tablespoons brown sugar divided
  • 3 cups roughly chopped peaches, divided
  • 1½ cups + 3 tablespoons flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons sugar
  • ⅔ cup milk
  • 2 eggs
  • 2 teaspoons vanilla
Caramel Sauce
  • 4 tablespoons butter
  • ½ cup packed brown sugar
  • ⅓ cup heavy cream
  • 1 teaspoon flaked sea salt
  • Canola oil for frying
  1. In a medium saute pan, melt butter over a medium heat. Add 1½ tablespoons of brown sugar. Whisk together. Add in half of the peaches. Cook until sugar has dissolved and peaches are softened, about 4-5 minutes. Transfer to a bowl or plate to cool.
  2. In a large bowl, whisk together, remaining brown sugar, flour, baking powder, salt and sugar.
  3. Measure milk in a liquid measuring cup, add eggs and vanilla. Whisk until combined. Add to flour mixture, whisk just until combined.
  4. Add cooled peaches along with any juices and caramel that have accumulated and raw peaches to batter. Gently fold until combined. Do not over mix!
  5. Heat a medium, deep pot with 3 inches of canola oil. Heat to 375 degrees.
  6. Using a tablespoon ice cream scooper or tablespoon, scoop batter into oil. Do not overcrowd.
  7. Fry until golden brown on all sides, about 3 minutes per side. If your fritters get brown too fast, turn the heat down a few degrees.
  8. Drain on paper towels.
  9. Drizzle with caramel sauce, dust with powdered sugar and sprinkle with flaked sea salt.
For the caramel sauce:
  1. In a small non-stick skillet, melt the butter and brown sugar over a medium heat. When the butter melts and sugar has dissolved, add in heavy cream. Turn the heat down to low and stir until combined. Take off the heat and let cool slightly before serving.
Fritters can be made a few hours ahead of time, but do not cover them. Pop into a 375 degree oven for five minutes to crisp up.
Recipe by Cooking for Keeps at