frying
pineapple-fritters

Comments: 0
 

Recipe

Crisp and juicy, these must be served immediately.

Yield : Makes 4 servings
Prep Time :  20 mins, plus resting
Cooking Time : 10 mins

Ingredients

For the batter:

  • ¾ cup plus 2 tbsp all purpose flour
  • 3 tbsp sugar
  • Pinch of salt
  • 2/3 cup whole milk
  • 2 large eggs, 1 separated

  • 1 pineapple, peeled, cored, and sliced into ½ in (1.5cm) rings, then cut in half crosswise
  • Vegetable oil, for deep-frying
  • Confectioners sugar, to serve

Directions

1. To make the batter combine the flour, sugar, and salt in a large bowl. Add the milk, 1 egg, and 1 egg yolk. Whisk quickly until smooth and lump-free.

2. Beat the egg white until stiff peaks form, and fold gently into the batter.

3. Add enough oil to come halfway up the sides of a large frying pan, and heat to 350°F (180°C) over high heat. Dip the pineapple into the batter, then carefully add to the oil. Deep-fry for about 3 minutes, or until golden brown on both sides.

4. Using a slotted spoon, transfer to paper towels to drain. Sift confectioner's sugar on top and serve hot.

Variation: Banana Fritters

Use 4 bananas, each cut in half lengthwise then in half crosswise, instead of pineapple.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1 cup added oil for frying.

433kcal (22%)
93mg (9%)
108mg (180%)
60mcg RAE (2%)
363mg
40mg
8g
34g
4g
62g
110mg (37%)
94mg (4%)
3g (13%)
18g (28%)
2mg (13%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
living-raw-food Living Raw Food
by Sarma Melngailis
the-provence-cookbook The Provence Cookbook
by Patricia Wells
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-sweet-life The Sweet Life
by Kate Zuckerman
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
american-masala American Masala
by Suvir Saran
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
desserts-4-today Desserts 4 Today
by Abby Dodge
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
a-new-way-to-cook A New Way to Cook
by Sally Schneider
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?