Instructions

Set wire rack in rimmed baking sheet and line half of rack with triple layer of paper towels. Toss peaches with 1 tablespoon granulated sugar and lemon juice in large bowl. Transfer peaches to fine-mesh strainer and set over now-empty bowl. Let drain until peaches exude 2 tablespoons juice, about 30 minutes; reserve juice and peaches separately.
Meanwhile, whisk flour, baking powder, salt, and remaining ¼ cup granulated sugar together in second large bowl. Whisk ⅔ cup buttermilk, eggs, and melted butter in medium bowl until combined. Using rubber spatula, fold drained peaches into flour mixture until evenly coated. Fold in buttermilk mixture until fully incorporated.
Heat oil in large Dutch oven over medium-high heat to 350 degrees. Using 1-tablespoon measuring spoon (and small spoon to scrape) or small ice cream scoop, transfer 12 portions of batter to hot oil. (Adjust burner, if necessary, to maintain oil temperature between 300 and 325 degrees.) Fry until fritters are deep golden brown, 3 to 4 minutes, flipping fritters halfway through frying.
Transfer fritters to paper towel–lined side of prepared rack. Let drain for 30 seconds, then move fritters to unlined side of rack. Return oil to 350 degrees and repeat with remaining batter. Remove paper towels after second batch drains. Let fritters cool for 5 minutes.
While fritters cool, whisk confectioners' sugar, remaining 1 tablespoon buttermilk, and reserved 2 tablespoons peach juice in medium bowl until smooth. (If reserved peach juice amount is less than 2 tablespoons, make up difference with extra buttermilk.) Spoon glaze over fritters (about 2 teaspoons per fritter) and let rest until glaze is set, about 10 minutes. Serve.