← Back to Search Results
pan-frying Asian, Vietnamese
Sweet and Tart Pineapple Fritters

Photo by: ericswanson.com
Comments: 0
 

Recipe

Vietnamese

These pineapple fritters, crisp and tart, are served piping hot sprinkled with sugar, toasted sesame seeds, and a sprinkle of rum or rice wine. Other fruits, such as bananas or apples, may also be used. The secret to good fritters is making sure your oil is fresh (use peanut, sunflower, grape-seed, or cottonseed oil; old oil becomes foamy when heated and has an acrid smell) and the cooking temperature is high enough. Prepared under these conditions, these fritters are delicious.

Yield: Makes 8 fritters

Ingredients

  • 8-10 slices pineapple, canned or fresh
  • 2-3 tablespoons rice wine or rum (optional)
  • 2 tablespoon sesame seeds, toasted
  • 3 tablespoons confectioner’s sugar
  • 4 cups (1 L) frying oil

BATTER

  • 1 cup (150 g) all-purpose flour
  • 1/3 cup (75 g) cornstarch
  • 1 teaspoon granulated sugar
  • 1 teaspoon baking powder
  • 1 cup (250 ml) tepid water

Directions

Dry pineapple slices between paper towels.

Prepare the batter: Stir together flour, cornstarch, sugar, and baking powder in a small bowl. Mix in water slowly until smooth. Refrigerate 20 minutes.

Heat 3 inches (7.5 cm) of oil in a skillet or wok to 360°F (185°C) or until dough dropped in comes back up.

Coat pineapple rings with batter and slide into oil.

Cook rings 2 minutes on each side or until browned.

Take out with slotted spoon and drain on a paper-lined plate.

Continue cooking rings until all are cooked. Test for heat level between each batch.

Serve immediately, sprinkled with wine, sugar, and sesame seeds.

Notes

Mind Refresher: Serve the fritters with kindness and the motivation to bring happiness to others.


© 2008 Sharon Louise Crayton
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on a serving size of 1 fritter, total of 8 fritters in a recipe.

394kcal (20%)
71mg (7%)
40mg (67%)
3mcg RAE (0%)
137mg
27mg
3g
14g
2g
33g
0mg (0%)
64mg (3%)
22g (112%)
29g (44%)
1mg (8%)
 

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.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
american-masala American Masala
by Suvir Saran
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
food-to-live-by Food to Live By
by Myra Goodman
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
big-fat-cookies Big Fat Cookies
by Elinor Klivans
in-the-kitchen-with-david In the Kitchen with David
by David Venable
flavor Flavor
by Rocco DiSpirito
new-american-table New American Table
by Marcus Samuelsson
Already a member? Sign in here
Close_overlay

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 cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?