• There’s no need to peel the peaches. Simply cut the flesh of the peaches away from the pit, then finely dice the fruit. Place the fruit into a separate bowl and set aside.

Preparing the Batter:

• In a large mixing bowl, combine the buttermilk, eggs, vanilla extract, and sugar. Whisk the batter for a minute or two until the eggs are well beaten.
• In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, salt, and ground cinnamon. Stir those together, then add to the wet ingredients.
• Whisk the dry and wet ingredients together until a smooth batter forms.
• Add the diced peaches and use a spatula to fold them into the batter. Make sure the peaches are evenly distributed throughout.

Making the Glaze:

• Next, make the glaze. Place the powdered sugar into a medium-sized mixing bowl, then begin adding the milk. Whisk and add more milk as needed, creating a glaze that’s not too thin or too thick.

Making the Fritters:

• Fill a large pot or deep sauté pan with approximately 1 ½ inches of canola oil; I typically use about 5 cups. Heat the oil over medium heat until it reaches 300°F.
• Drop small spoonful’s (about 1 ½ tablespoons) of batter into the hot oil, spacing the batter apart. Make 7 to 8 fritters at a time and don’t overcrowd the pan.
• Fry for 4 to 6 minutes, flipping the donuts often, until they’re a rich, golden-brown color all over. Remove the fried fritters onto a wire rack arranged over sheets of paper towels to absorb the excess oil.
• While the peach fritters are still hot, drop them one at a time into the sugar glaze. Rotate around until they’re well coated, then return to the wire rack to set.
• Enjoy these fritters right away, or within the first day.