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