Peach Fritters

Stages of cooking

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1. Add cubed peaches to a bowl and toss well with 2 tablespoons sugar. Coverand let sit at room temperature for 30 minutes. Peaches will release their juice and a syrup will form at the bottom of the bowl. 
   
2. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
   
3. Stir vanilla extract, nutmeg, cinnamon, and panko breadcrumbs into peaches. Add self-rising flour and stir until batter is no longer dry or sticky but fully moistened, about 1 minute. Rest batter for 3 to 5 minutes before frying. 
   
4. Transfer 6 heaping spoonfuls of batter into the hot oil, and fry for 90 seconds. Carefully tip fritters over to the other side and fry 90 seconds more. Flip again, and cook 1 minute more. 
   
5. Remove to cool on a rack until just barely warm.
   
6. To make Bourbon syrup, combine 1/4 cup sugar, water, and Bourbon in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Boil for 1 minute, and remove from heat. Cool to room temperature. (You can make syrup ahead and refrigerate until needed. This is a very light syrup, so if you want something a little thicker you can boil for an extra minute.)
   
7. Serve fritters with vanilla ice cream and Bourbon syrup. Chef John Cook's Notes: You can use frozen or canned peaches if fresh peaches aren't available. If using frozen peaches, thaw and drain very well and chop before sugaring. If using canned peaches, skip the sugar and just add a few tablespoons of the syrup from the can to chopped peaches. From the Editor If you don't have self-rising flour, it is easy to make at home. Sift 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt together, then measure out the amount you need for the recipe.