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Peach Fritters With Maple-Bourbon Sauce

Peach Fritters With Maple-Bourbon Sauce 6.000

Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Aug 10, 2022

Correction: An earlier version of this recipe didn't ask for frozen peaches. It also misstated the metric volume conversion of the bourbon. This version has been updated.

Food writer Will Coleman’s tender, fluffy fritter recipe highlights summer peaches by using chopped fruit and preserves. You can use fresh, frozen or canned and drained peaches. If using fresh peaches, make sure they are ripe and fragrant or your fritters won’t taste as peachy. The batter, made with all-purpose flour and cornmeal, is adaptable, so you can try it with your favorite fruit or make the fritters savory by adding ingredients, such as cheese or corn.

Total time: 30 mins

Storage Notes: The fritters are best eaten right away; store leftovers in an airtight container for up to 1 day.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings; makes 12 fritters

  • For the fritters
  • 1 cup (125 grams) all-purpose flour
  • 1/2 cup (89 grams) finely ground cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 1 large egg, lightly beaten, at room temperature
  • 6 ounces frozen peaches, finely chopped (see headnote; if using fresh peaches, see NOTE)
  • 3/4 cup (180 milliliters) well-shaken buttermilk
  • 3 tablespoons peach preserves
  • 2 tablespoons vegetable oil, plus more for frying
  • Flaky sea salt, such as Maldon, for sprinkling
  • For the maple-bourbon sauce
  • 1/2 cup (120 milliliters) maple syrup
  • 1/4 cup (60 milliliters) bourbon
  • 1/4 cup (55 grams) packed light brown sugar
  • One (3-inch) cinnamon stick or 1/2 teaspoon ground
  • 1 teaspoon vanilla extract


Make the fritter batter: In a large bowl, whisk together the flour, cornmeal, baking powder and salt until combined. Add the egg, peaches, buttermilk, preserves and vegetable oil and stir together until thoroughly combined; set aside.

Make the maple-bourbon sauce: In a small saucepan over medium heat, combine the maple syrup, bourbon, brown sugar, cinnamon and vanilla extract. Bring to a boil, then reduce the heat to low and simmer until the sauce has reduced by half, 8 to 10 minutes. Remove from the heat, transfer to a small heatproof bowl and set aside.

Make the fritters: In a large Dutch oven or cast-iron skillet, add enough oil to come 1/2 inch up the sides, and heat the oil over medium heat until it registers 350 degrees on an instant-read thermometer. (If you don’t have an instant-read thermometer, test the oil by dropping a small bit of the batter in the oil; if it immediately starts to vigorously sizzle and bubble, the oil is ready.) While the oil heats, line a wire rack with paper towels.

Working in batches, either using a 3-tablespoon measure or disher No. 24, gently slide the fritter batter into the oil. Fry until golden brown, turning the fritters over halfway through, about 6 minutes total. Adjust the heat as needed to ensure that the oil temperature does not exceed 375 degrees.

Using a slotted spoon, transfer the fritters to the prepared rack.

Transfer the fritters to a platter or individual plates. Spoon the sauce over the fritters, top with a sprinkle of the flaky salt and serve warm.

NOTE: Fresh peaches are best here, but you can also use unsweetened (or very lightly sweetened) canned or sliced frozen peaches. To peel whole peaches, fill a large bowl with ice water. Bring a large pot of water to a boil. Score a long, shallow “X” into the bottom of each peach before lowering them into the boiling water. Let them boil for 30 seconds to 1 minute, or until the peels start to loosen. Using a slotted spoon, transfer the peaches to the ice bath and let them cool for a few minutes. Drain, peel, pit and slice the peaches before continuing with the recipe.

Recipe Source

From food writer Will Coleman.

Tested by Suzy Leonard.

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Nutritional Facts

Ingredients are too variable for a meaningful analysis.

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