1. Toss the peaches with 1 tbsp sugar and let them sit for 15–20 minutes, then drain.
2. Whisk the flour, 2 tbsp sugar, baking powder, baking soda and salt in a large bowl. In another bowl, whisk the egg with the discard, milk, cream and melted butter.
3. Heat 2 inches of avocado oil in a heavy pot to 350°F (175°C).
4. While the oil heats, pour the wet into the dry and stir just until combined, then fold in the peaches.
5. Drop in heaping ¼-cup portions, three or four at a time so the oil stays hot, pressing each one down a little. Fry 2–3 minutes a side, until deep golden and cooked through.
6. Move to a wire rack and let the oil come back to 350°F between batches.

For the Glaze

1. Sift the confectioners’ sugar into a small bowl. Add the cream a tablespoon at a time and stir until smooth, until the glaze falls from the spoon in a thick ribbon.
2. Glaze the fritters while they’re still warm and eat them soon after.