Peel and dice peaches. If using frozen or canned, place in a strainer over a bowl. After draining, you should have two cups but OK if it is a little more or less, it won’t matter in the finished batter.

In a large bowl whisk flour, baking powder, salt, cinnamon, nutmeg, allspice and ginger.

In a smaller bowl beat eggs with sugar, then beat in milk and vanilla.

Add wet to dry and whisk.

Switch to a wooden spoon or rubber spatula and fold in the drained peaches.

Heat a heavy bottomed pot with three inches of vegetable oil to 325 degrees F. It is important not to go above that temperature or the outside will over-brown and the inside will not cook through. Use whatever means you have (candy thermometer, etc.) to maintain that 325 degrees F. temperature.

Line a sheet tray with a cooling rack.

Use a one-ounce scoop and scoop 12 fritters into the oil, which is half the batter.

Use a spider or small strainer or tongs to flip and move the fritters around so they don’t brown on one side. Keep doing this for five minutes. Remove one to the pan with the rack and cut it in half to make sure it is cooked through. If the batter is still wet, cook the rest for another minute or so to finish cooking. If the inside is cooked, remove them all to the rack to drain.

Wait for the oil to come back to 325 degrees F and repeat for the remaining 12.

To serve, dust with powdered sugar.