Paleo Peach Fritters with Maple-Bourbon Glaze

Crispy gluten free fritters filled with tender sweet peaches and drizzled with a maple-bourbon glaze. It doesn't get more southern or more delicious than this!

I'm a dessertaholic. Always have been, probably always will be.

So when we went paleo, and gluten free and dairy free, that got tough. There's very few desserts out there that both meet those criteria and actually taste good. That resulted in a lot of dessert experimentation, and I've gotten decent at it.

Some of my favorites include Apple Cobbler, Maple Pumpkin Custard, and 3 Ingredient Chocolate Avocado Pudding.

Our farmer's market has been full of peaches the past month or so, and these are no grocery store peaches. They are true SC peaches from Schuler Peach Farms in Holly Hill, SC. They're juicy, vibrant, and delicious.

I've been making quite a few things with them (peach recipe influx begins now), but when I came across the recipe for Peach Fritters from Half Baked Harvest, I set my eyes on making it paleo. This version is gluten free, grain free, and dairy free!

Let's get started, shall we?

Ok, so for what's really important - these peaches. You don't need to peel them, just cut them up into chunks, then set aside.

From there, combine all your dry ingredients in a bowl, whisk in your wet ingredients, and then gently stir in the peaches.

You're going to take this batter and fry it. I know, I know...frying isn't healthy/good for you/paleo. You're making peach fritters, you knew it wasn't a salad when you got started. Move on.

The oil in your pan should be deep enough that it's about halfway up the fritter while it's frying.

Half Baked Harvest's recipe has you frying the fritters only 30-60 seconds per side. I found with the paleo ingredients and flours, they needed to fry for a bit longer than this to get cooked all the way through.

When you think they're ready to come out, take one out and break it in half. If you still see liquidy batter in the middle, put them back in for a bit more on each side, until they're cooked through. That medium-high heat is what's going to keep them from burning, while still allowing the centers to cook.

If your pan is too hot, they're going to burn on the outside, and then still be raw on the inside.

This picture is of two batches - the one on the right is about ready to come out, the one on the left needs a few more minutes. When you start to see those edges of the peaches brown, you know they're almost ready to come out.

Once they come out of the pan, drain them on a paper towel. They'll need a few minutes to cool before they can be served, so use those few minutes to whip up that powdered sugar and the Bourbon-Maple glaze.

Drizzle the warm fritters with the glaze and serve. If you don't use all of them in one sitting (what's wrong with you?), you can refrigerate them, and heat them up in a pan with a little bit of oil to get them crispy again.

(Don't overdo the oil when re-heating. You only need just enough to get them crispy on the outside!)

Store them in an airtight container in the fridge with paper towels between the layers of fritters until you've lost the remaining self-control you had, then re-heat and eat the rest of them.

I always like to lead by example, so I'm going to go heat up some of these leftovers right now!

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