In a large dutch oven or deep fryer heat 4 to 6 cups of oil to 350°.
While the oil is hot, combine the flour, sugar, baking powder, salt and cinnamon together in a large bowl.
Stir in the buttermilk, milk, melted butter and eggs, just until combined.
Fold in the peaches.
Use a thermometer to check the oil, or drop a small spoon of the dough into the hot oil. If the batter bubbles and comes to the top within a few seconds, the oil is the right temperature. If the dough gets too dark and starts to burn quickly, turn it down a little. If the dough stays at the bottom with little bubbling, it is not hot enough.
When the oil is ready, drop half a dipper full of batter carefully into the hot oil.
When the dough has risen, let it brown, then flip it over to finish cooking.
Remove the fritter from the pan and place on a rack or paper towel lined plate. Carefully open the fritter to check if it has cooked all the way through. If the dough is too thick, it won’t cook in the middle very well.
Finish cooking the remaining fritters 2 to 3 at a time, making sure not to overcrowd the pan.
Combine the ingredients for the icing and whisk till smooth.
Drizzle over the fritters.
Notes
These cook best if the dough is thin. If the dough is too thick, add a little more milk. If the dough is too thick, the outside will crisp and the inside will still be raw.
Use a thermometer and keep the oil between 350° and 375° for best results.
If the oil is too hot, the outside will overcook quickly before the inside has time to cook.
Don’t put the dough in the oil until it is hot enough or it will just soak up grease.
Oil is ready if a small bit of dough is dropped in and it sizzles and comes back to the surface within a short time.
Be extra careful when working with hot oil. To prevent splattering, pour the batter into the oil when the spoon is near the oil, do not pour from too high above the pan.
Peach fritters are best eaten immediately, but you can store them in an airtight container in the refrigerator for up to 5 days.