1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon salt
1 pinch ground nutmeg
1/4 cup (60g) heavy whipping cream
3 ounces vanilla yogurt
1 large egg
1 can (15.25 ounces) peaches, diced and juice reserved for glaze
Vegetable or canola oil, for frying
GLAZE:
1 1/4 cups (150g) confectioners' sugar
1/4 teaspoon vanilla
3-6 teaspoons reserved peach juice (optional)
PEACH FRITTERS: In a medium bowl, whisk together the flour, sugar, baking powder, cinammon, ginger, salt, and nutmeg. Set aside. In a separate bowl, beat together the whipping cream, yogurt, and egg. Add the egg mixture to the flour mixture, stirring until combined. Fold in the peaches. Fill a frying pan halfway with oil. Heat over medium heat until the oil reaches 375°F with a candy thermometer. Slowly drop ¼ cup of batter into the oil and let fry until golden brown, about 2-4 minutes per side depending on the heat of your oil. Flip and fry until the opposite side is golden brown. To test for doneness, insert a small knife (or toothpick) into the center. If there's still uncooked batter in the center, fry for a bit longer. Transfer to a paper towel-lined cooling rack and let cool. Repeat with the remaining batter being sure to check the temperature of the oil throughout the process. GLAZE: Make the glaze by combining the confectioners' sugar, vanilla, and 3 teaspoons of peach juice. Add more juice, 1 teaspoon at a time, until a pourable consistency is reached. Drizzle the glaze over the cooled fritters and let dry.