With a dusting of cinnamon and sugar, these crisp and golden pineapple fritters bring the sweet taste of the tropics to your table in less than 20 minutes.
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Combine the caster sugar and cinnamon in a small bowl.
Combine the flour and icing sugar in a large bowl. Make a well in the centre and gradually add soda water, whisking with a balloon whisk, until a smooth batter forms.
Add enough oil to a medium saucepan to come 10cm up the side. Heat over medium-high heat to 180°C (when the oil is ready, a cube of bread turns golden brown in 15 seconds).
Working in small batches, dust pineapple slices in cornflour then dip in batter, allowing excess to drip off. Carefully add pineapple slices to the pan. Cook, carefully turning occasionally, for 3-4 mins or until golden brown and crisp. Use a slotted spoon to transfer to a plate lined with a paper towel. Sprinkle with cinnamon sugar. Repeat with remaining pineapple slices.
Serve pineapple fritters with ice cream.
COOK. STORE. SAVE.
Clever Storage: Place the open package of icing sugar in an airtight container and store in a cool, dark place. If exposed to humidity it will form clumps.
For those of us old enough to remember, the words pineapple fritter transport us back to the Aussie pub or club bistro favourite of a chicken Maryland in a gingham-lined basket with a crumbed and fried pineapple ring. With pineapple having been grown commercially in Australia since the 1840s, it’s little wonder that we became creative with it. Although referenced in a cookbook as far back as 1922, eating fried pineapple fritters as a dessert had its heyday in the 70s with the introduction of domestic deep-fryers. Well, we think it’s time to bring them back. In our pineapple fritters recipe, the sweet fresh fruit is battered and fried until golden then sprinkled with cinnamon and sugar for those doughnut vibes. A big scoop of vanilla ice cream provides a cool and creamy contrast to the golden crunchy fruit. This iconic Aussie dish is a fun dessert at any time of year, with canned fruit coming in handy whenever fresh pineapple is out of season.
First, start with a perfectly ripe pineapple. The skin of the pineapple starts out a greeny grey colour and turns yellow as it ripens. Look for one that is uniformly yellow, but not orange as this means its past its prime. It should feel slightly soft, and the bottom of the fruit should smell sweet and fragrant. You can cook the fresh pineapple fritters in a wok or large saucepan, whatever you feel more comfortable with. We use vegetable oil, but rice bran or safflower can also be used. Make sure you don’t overcrowd the pan. Adding too many pieces will make the oil temperature drop and the pineapple fritter batter will become gluggy instead of crisp. Drain the fritters on crumpled paper towel or on a rack placed over a baking tray. If using canned pineapple, just drain and pat the pineapple rings dry with paper towel to get rid of any excess liquid.
We use self-raising flour for our crispy pineapple fritters as it contains baking powder which allows the batter to become puffy. The bubbles in the soda water aerate the batter to make it light and crispy. They also inhibit gluten production, preventing the batter from becoming too thick. The batter for pineapple fritters should be smooth, so make sure you add the water gradually, whisking constantly until combined. We use icing sugar as it dissolves easily into the batter, adding just enough sweetness.
Our best pineapple fritters recipe calls for a sprinkle of cinnamon sugar, but if you prefer you can swap it for a drizzle of caramel sauce. For a refreshing twist, swap the ice cream for a fruity sorbet and drizzle with a quick lime syrup. Or, leave out the sugar altogether and serve your retro fritter with a crispy chicken Maryland.