In a bowl, combine the diced peaches with lemon juice, cornstarch, and brown sugar. Toss gently to coat the peaches evenly, allowing them to soak in the lemon juice to enhance their natural sweetness. Set aside to let the mixture marinate while you prepare the batter.
In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined. The flour mixture should be light and airy. In another bowl, beat the egg, then add milk and vanilla extract, mixing well to incorporate air into the mixture for a fluffier texture.
Pour the wet ingredients into the dry ingredients and stir until just combined, ensuring that no dry flour remains. Be careful not to overmix; a few lumps are okay, as this will help maintain the fritters' light texture.
Gently fold the peach mixture into the batter, ensuring that the peaches are evenly distributed throughout. Each spoonful of batter should capture some of the sweet peaches to enhance flavor.
In a deep skillet or heavy pot, heat about 2 inches of vegetable oil over medium heat until it reaches 350°F (175°C). You can test the oil by dropping in a small amount of batter; it should sizzle and float to the surface, indicating that it’s ready for frying.
Using a spoon or small ice cream scoop, carefully drop spoonfuls of the batter into the hot oil. Fry in batches, without overcrowding the pan, for about 2-3 minutes on each side or until the fritters are golden brown and p￭ up. This will create a beautiful, crispy exterior.
Remove the fritters with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. Allow them to cool slightly to avoid burning your mouth; this also helps them firm up a bit.
If desired, drizzle the fritters with a simple glaze made from powdered sugar and milk or dust them with powdered sugar before serving to add an elegant touch.
