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Peach fritters recipe for camping cuisine
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Peach fritters frying in oil in a wok over camp stove
Summer is a time of recreation, and many of us choose to do things such as camping and outdoor cookouts. On occasion, we venture past the usual seafood boil, barbeque, and cold sandwich.
This recipe, quite by accident, became one of my “signature creations” as the unofficial camp cook. It is simple, requires few ingredients, and cooks quickly in a small pot with about 3-4” of hot vegetable oil.
Peach Fritters
o 1 small can sliced peaches packed in juice (light syrup will also work)
o 2 c. complete pancake mix (the just add water kind)
o 1 egg
o 1 tsp. cinnamon
o Sugar or powdered sugar to sprinkle cooked fritters (if desired)
o Vegetable oil (for frying)
Open can of peaches, and with a sharp knife, randomly cut peach slices into chunks by running knife through can until most slices have been cut at least once. Pour peaches with juice into bowl, add pancake mix, egg & cinnamon; stir until well blended. If batter is too stiff, add water a small amount at a time. Batter will be a bit lumpy. Let rest a few minutes and heat pan with approximately 3-4” of oil until moderately hot. Drop batter carefully into hot oil, avoiding splatters, by teaspoonfuls. (Try using one spoon to scoop up batter, another to scrape off of the first spoon.) Irregular shapes are normal and part of the simple character of these fritters. Turn when golden brown, and cook other side. Remove from hot oil with slotted spoon and drain on paper towels. This will make enough fritters to satisfy at least 6 people.
If the oil is too hot, the fritters will brown without cooking thoroughly. If its not hot enough, the fritters will absorb too much oil. Adjust heat as needed.
Fritters may be sprinkled with sugar, powdered sugar, or a combination with cinnamon. They are at their absolute best eaten warm while drinking coffee around a campfire, but they are equally good while warm in a civilized kitchen.
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