In a large bowl, whisk dry ingredients together.
In another, smaller bowl whisk liquid ingredients together:
Add milk/egg mixture to dry ingredients and mix with large spoon until blended. Do not beat.
Add 2 cups of thinly sliced fruit. Continue blending until all comes together.
Heat about ½” of cooking oil in a skillet/frying pan on med-high heat. When a drop of cold water added to the oil sizzles and pops, reduce heat to medium.
Add batter so that it resembles pancakes. Press a bit with a spatula so that they aren’t too thick. This will help ensure that the centers are cooked.
Fry until the underside is nicely browned, then turn.
Fry until the second side is cooked. This will take less time. You can push down on the fritter to check for oozing. If you see uncooked batter, reduce heat and fry a little longer. It may take a couple to get it right for your pan and stove.
Remove from pan and lay on paper towels on a plate to absorb excess oil. When they have cooled to just warm, sprinkle with powdered sugar if you like and serve.