Peach fritters with vanilla bean glaze

I went back to the land of fresh produce and humidex last week and brought back a bunch of peaches.  We're all peached out now, but I had peaches left. I made jam (both kid friendly and jalapeño friendly) and b and I went through recipes until we found one we wanted to make.

I cut the sugar way down and made a simple vanilla bean glaze instead of just rolling them in sugar. I also used some freestones and some donut peaches. The donut peaches are sweeter and firmer, so it gives a nice contrast.

Peach fritters

1 cup of AP flour

1 tsp salt

2 tbsps sugar

1 tsp cinnamon

1 tsp baking powder

2 large eggs

1/3 cup milk

1 tbsps melted butter

1 cup diced skinned free stone peaches

1/2 cup diced skinned donut peaches

Oil and a heavy bottom pan for frying

Glaze:

1 cup powdered sugar

Enough milk to turn the powder into a coating about 1/3 of a cup of milk, give or take

1/2 a vanilla pod.

For the fritters:

Mix together the dry ingredients.

Add in eggs and milk and mix.

With the mixer running add in the melted butter a little at a time.

Using a wooden spoon or spatula mic in the peaches.

Heat the oil and make smaller fritters to ensure they're cooked through.

I used a gravy ladle to get about 3 or 4 bite fritters that cooked through without burning outside.

Make sure your oil is hot so your fritters aren't soggy.

Turn the fritters and cook until a golden brown.

Mix the glaze together and roll the fritters in the glaze and set on a wire rack to cool and dry.

Serve warm or allow to cool and enjoy. 

The only problem is my house smells like Stampede now.