Pineapple Fritters

How to Make Pineapple Fritters

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1. Drain the pineapple rings and pat them very dry with kitchen paper. Dust them lightly with the tablespoon of flour.

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2. Whisk the 150 g of flour, baking powder, the tablespoon of sugar and the salt together in a bowl. Beat the egg with the cold milk, pour it in and whisk to a smooth batter. Leave it to stand for 10 minutes.

   Mark done Start 10 min timer

3. Heat the oil in a deep, heavy pan to 180°C / 355°F, and line a plate with kitchen paper.

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4. Dip 3 or 4 pineapple rings in the batter, one at a time, lifting them out and letting the excess drip off.

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5. Lower the rings into the oil and deep-fry for 2 minutes on each side until golden brown and crisp.

   Mark done Start 2 min timer

6. Lift out with a slotted spoon onto the paper, then roll the hot fritters in the cinnamon sugar.

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7. Repeat with the remaining rings and serve hot, with ice cream.

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Tips for Making Pineapple Fritters

• Dry the pineapple thoroughly, and dust it with flour. Batter slides off wet fruit, and the flour gives it something to grip.
• Fry in small batches. Too many rings at once lower the oil temperature, and the batter soaks up grease and turns soggy.
• Roll the fritters in the cinnamon sugar straight away. The sugar sticks only to a hot, freshly fried surface.

What to Serve with Pineapple Fritters

• Vanilla ice cream
• Whipped cream
• Chocolate sauce

Storing & Reheating Pineapple Fritters

Best eaten within minutes of frying. They are never as good reheated, but leftovers can be re-crisped in a 200°C / 400°F oven for 5 minutes.

Pineapple Fritters FAQ: Common Questions

Pineapple Fritters Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.