Golden Pineapple Fritters (Printable View)
Crispy battered pineapple rings with coconut hints, finished with powdered sugar
# Ingredient List:
→ Fruit
01 - 1 fresh pineapple, peeled, cored, and cut into 1/2-inch thick rings (about 8 rings)
→ Batter
02 - 1 cup all-purpose flour
03 - 1/4 cup cornstarch
04 - 1 tablespoon sugar
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon salt
07 - 2/3 cup chilled sparkling water
08 - 2 tablespoons coconut milk
09 - 1 teaspoon vanilla extract
→ For Frying
10 - Vegetable oil, for deep frying
→ Topping
11 - Powdered sugar, for dusting
12 - Toasted shredded coconut, for garnish (optional)
# How to Prepare:
01 - Pat the pineapple rings dry with paper towels to remove excess moisture. Set aside on a clean plate.
02 - In a mixing bowl, whisk together flour, cornstarch, sugar, baking powder, and salt until well combined.
03 - Add chilled sparkling water, coconut milk, and vanilla extract to the dry ingredients. Whisk until you have a smooth, thick batter without lumps.
04 - Pour vegetable oil into a deep saucepan or fryer and heat to 350°F. Use a kitchen thermometer to ensure proper temperature.
05 - Dip each pineapple ring into the batter, turning to coat completely. Allow excess batter to drip off for even frying.
06 - Carefully lower 2-3 battered rings into the hot oil. Fry for 2-3 minutes per side until golden brown and crispy. Do not overcrowd the pan.
07 - Remove fritters using a slotted spoon and transfer to paper towels to drain excess oil.
08 - Dust fritters generously with powdered sugar while still warm. Sprinkle with toasted coconut if desired. Serve immediately for best texture.
# Expert Suggestions:
01 -
- The tropical sweetness meets crunchy comfort in every single bite
- These come together faster than you can decide what to watch for movie night
02 -
- Oil that is not hot enough will produce soggy greasy fritters that are heartbreaking to waste
- Do not overcrowd the pan because dropping the oil temperature too much ruins the crispy texture you are working toward
03 -
- A candy thermometer takes all the guesswork out of oil temperature
- Let your batter rest in the fridge for 15 minutes for even better coating adhesion