Peach Fritters are fried pancake pies by my definition. For awhile now, I have not been able to peacefully eat fatty fried foods. I usually get sluggish or stomach achy shortly after consumption, not to mention I am gaining weight. But when Paula Deen says fry, you fry! Or at least I will give these vegan Peach Fritters their due respect by bathing them in hot fat. Appetizing?

Seriously though, yesterday I made peach ice cream. I went to the store and bought me two little barely ripe peaches for the recipe. Then later, my parents went to a wholesale membership store and brought home an entire box of beautifully ripe and juicy Georgia Peaches. I could not help finding another Peach recipe in the Southern Cooking Bible to make vegan. Plus it had to be quick because we are exchanging refrigerators today (that is another story). Next Fritter recipe I veganize, I will dare to bake it.
Serves 14

Vegan Peach Ice Cream Recipe

Ingredients:

1/4 cup water
1 tablespoon ground flax seed
1/2 cup vegan sour cream
1/2 cup almond milk
1 cup all purpose flour
1 teaspoon baking powder
1 teaspoon raw sugar
1/2 teaspoon salt
Oil for frying
3 ripe peaches, diced

Directions:

Stir ground flax seeds into a cup with the water until a thick slimy consistency is achieved.

In a large bowl, whisk together vegan sour cream, almond milk, and flax mix until a uniform consistency is reached.

In a separate bowl, whisk together all purpose flour, baking powder, raw sugar, and salt.
Heat oil in a large frying pan over medium high heat. Oil should be about 1 inch deep in the pan.

Add the wet ingredients to the dry ingredients. Whisk until a thick batter comes together.

Fold in the diced peaches until they are evenly distributed.

Place batter into the hot oil about 1/4 cup at a time to form a fritter. Work in batches of about 3 – 4 fritters at a time, so that you do not crowd the pan or overwhelm yourself.

Fry for about 1 -2 minutes on one side until golden brown, flip then fry 1 -2 minutes on the opposite side.

Once done, remove peach fritters on to a plate covered with a paper towel.

Serve hot and maybe with a dusting of powdered sugar.

My Verdict:

Upon first bite, I thought I was getting a mouth full of frying oil. The outsides of the vegan peach fritters were greasy and there was a wet texture on the inside. As I tasted further, I discovered that the wetness did not come from vegetable fat, but from the juiciness of the peaches. The peach fritters were marvelous. My grandmother even liked them, but I think she was bias about this vegan dish, because unlike me, she will fry anything.

About the Southern Queen of Vegan Cuisine Project

Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Veganizing 328 butter-laden, pork-filled recipes in 328 days. This is a test . . . . this is only a test of skill, imagination, and physical & mental fortitude.

Project Inspired by

Paula Deen’s Southern Cooking Bible: The New Classic Guide to Delicious Dishes with More Than 300 Recipes

AND

Julie and Julia: My Year of Cooking Dangerously

Other video recipes for peach dessert/breakfast recipes

Foodwishes Peach Tartlet Recipe – Mini Peach Tarts