Waffled Peach Fritters

I made some peach fritters a couple of weeks ago.  One evening not long afterward, I was just browsing through the internet and found an article about all of the foods you can make in your waffle iron.  Suddenly, those fritters popped into my head and my brain exclaimed, "Waffled Fritters!"

I finally tried waffling my fritters this morning.  They are actually more like a waffle than a fritter done that way, but they were still extremely yummy and took very little work.  And, not fried, which is a very good thing.  Actually, the fritter batter makes a most excellent waffle base.

However, if you want that wonderful cruuunnnnnch! that you get when you bite into the edges of the fritters, I'm afraid you're going to have to drop them into hot oil after all.

I started off with some awesome peaches I had canned a few weeks ago.  I found them for 47¢ per pound, so of course I had to stock up and preserve them at that price!  Aren't they beautiful??  I just had to show you.

Here is a closeup of the waffled fritters.  Look at that glaze! Look at those perfect drips at the edges.  I can tell you that they didn't last long.  Good thing I made a small recipe since I was just testing.

Waffled Peach Fritters

Ingredients:

1 cup flour

1 teaspoon salt

1 teaspoon baking powder

2 TBLs sugar

1/2 tsp cinnamon

2 eggs

1/3 cup milk

1 tablespoon melted butter

1-1/4 cups diced peaches (fresh or canned)

Powdered Sugar Glaze:

1 cup of confectioners sugar

milk, enough to make a drizzling consistency.

Directions:

With a wire whip, combine flour, salt, sugar, cinnamon and baking powder. Whisk in eggs, milk and butter. Fold in peaches.

Preheat waffle iron, and when hot scoop about 1/4 cup of batter into center of each waffle well.  Cook for 8 minutes or until crispy on the outside.  Drizzle with glaze while still hot.

**If you want true fried fritters, just drop scoops of the batter into hot oil and deep fry until crispy on all sides.  You may want to make your batter a bit thicker for this by using 1/4 cup of milk in the recipe.