Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.

2. In a separate bowl, beat the eggs, then add the buttermilk and vanilla extract. Mix well.

3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Note: If the batter is not thick enough, add just a little more flour. Sometimes the peaches are extra juicy and can make the batter thinner. You want to be able to form a soft ball to drop into the frying pot.

Note: after forming a soft ball with the dough, roll the peach fritter dough in flour before dropping in hot oil. Also chilling the dough for at least  30 minutes makes the dough firmer.

4. Gently fold in the diced peaches.

5. Heat vegetable oil in a deep fryer or a large pot to 350°F (175°C). The oil should be about 2 inches deep.

6. Using a spoon or small ice cream scoop, drop spoonfuls of batter into the hot oil. Fry until golden brown, about 2-3 minutes per side.

7. Remove the fritters from the oil and place them on a paper towel-lined plate to drain.

For the Peach Glaze:

1. In a small bowl, whisk together the powdered sugar, peach puree, and milk until smooth. Adjust the consistency with more milk if needed.

2. Dip the warm fritters into the glaze or drizzle it over the top. Alternatively, you can simply dust the fritters with powdered sugar for a classic touch.