(adapted from the Gold Medal Flour Cookbook and Matt Jennings)
makes 13 fritters
First prepare the Spicy Sugar-
¼ cup granulated sugar
¼ cup raw sugar
1 tablespoon cinnamon
1 teaspoon ground ginger
¼ teaspoon freshly ground nutmeg
generous pinch cayenne
generous pinch kosher salt
In a medium bowl, combine the sugars and spices. Whisk well to combine. Set aside while you prepare the fritters.
For the fritters- (I use a 3/4 oz. ice cream scoop to drop the batter in the oil)
½ cup cake flour
¼ cup Wondra instant flour
1 tablespoon packed dark brown sugar
1 teaspoon baking powder
¼ teaspoon kosher salt
⅓ cup buttermilk (I use Five Acre Farms)
1½ teaspoons olive oil
1½ cups diced fresh peaches, drained in a fine mesh strainer then placed on paper towel to absorb excess moisture
3 cups canola oil, for frying
In a large bowl, whisk together the cake flour, Wondra, brown sugar, baking powder, and salt. In a medium bowl, whisk together the buttermilk, eggs, and olive oil until smooth. Add the wet ingredients to the dry ingredients, using a rubber scraper to combine. Fold in the diced peaches.
Place a candy or deep-fry thermometer within reach. Line a baking sheet with a sheet of parchment paper and a thickness of paper towels. Heat the oil in a large, heavy bottomed pot, making sure the oil registers 350 degrees F before you begin frying the fritters. Using a 3/4 oz. ice cream scoop, carefully add spoonfuls of batter to the hot oil. Fry just until golden, turning the fritters once or twice so they fry evenly, about 5-6 minutes total. Make sure the oil returns to 350 degrees F before you add the next batch of fritters. Toss the warm fritters in the Spicy Sugar and serve at once.