Crispy Pineapple Fritters Recipes

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Whisk pineapple, flour, milk, and egg together to form a light and fluffy batter.
• Bring reserved pineapple juice to a boil in a small saucepan. Add white sugar and stir to dissolve; lower heat. Simmer until thickened glaze forms, about 10 minutes. Remove from heat and cool to room temperature, about 15 minutes.
• Drop spoonfuls of batter in the hot oil, 2 to 3 pieces at a time, and fry until golden brown, 3 to 4 minutes. Drain on paper towels.
• Drizzle glaze over fritters and dust with confectioners' sugar.

Steps:

• Mix all the ingrediants together in a medium sized bowl.
• dough will be thick.
• Drop tablespoons of dough into oil that is about 3 inches deep.
• Oil should be about 350F degrees.
• Fry for about 2 minutes per side.
• Drain on paper towels.
• I sometimes sprinkle these with xxx sugar.

Steps:

• Drain pineapple.
• Heat oil in large fry pan over medium-high heat until hot.
• Place the pancake mix in a shallow bowl.
• Coat both sides of pineapple slices, one at a time, with the dry pancake mix, shaking off excess.
• Fry pineapple slices in hot oil in batches without crowding, until golden brown, 1 1/2 to 2 minutes total.
• With a slotted spoon, remove to a double thickness of paper towels to drain.
• Transfer fritters to dessert plates and sift powdered sugar over top.
• Serve hot, topped with whip cream.

Steps:

• Beat flour and next 5 ingredients at medium speed with an electric mixer until smooth.
• Stir in pineapple.
• Cover and chill 2 hours.
• Pour oil to a depth of 5 inches into a Dutch oven; heat to 375°F.
• Drop batter by rounded tablespoonfuls, and fry, in batches, 5 minutes or until golden.
• Drain fritters on paper towels.

Steps:

• Heat 3 cups oil in a large deep pot over high heat until temperature reaches 365 degrees F.
• Meanwhile, combine flour, salt, and sugar in a large bowl.
• Mix egg, milk and remaining oil in a small bowl.
• Slowly add liquid ingredients, stirring with a fork or shisking until smooth.
• Pat pineapple rings completely dry.
• Dip each ring into batter letting excess drip back into bowl.
• Lower rings gently into hot oil with a slotted spoon, 2 at a time.
• Fry until golden brown, about 2 minutes.
• Drain well on paper towels.
• Sprinkle with confectioners' sugar.

Steps:

• In a shallow bowl, whisk the eggs with the cinnamon using a fork. Place the panko bread crumbs on another plate. Toss the fruit in the egg, then into the crumbs. Repeat this 1 more time to make a second coating.
• In a 6 to 8-quart pan heat canola oil, filled just 3 inches from top of the pan, to 365 degrees F. Drop the fruit into the oil and cook until brown on all sides. Drain on paper towels.
• Serve immediately, drizzled with honey, if desired.

Steps:

• Note: batter needs to sit for a day in the refrigerator before cooking Place the flour, sugar, and salt in a medium-sized bowl. Separate the eggs. Make a well in the ingredients and place the egg yolks in the well. Mix, adding the water and, gradually, the milk. Beat the egg whites to stiff peaks and gently fold them into the mixture. Add the lemon zest and the nutmeg, stirring to mix them in. Cover the bowl with a damp clean dish towel and place it in the refrigerator for a day.
• When ready to prepare the fritters, heat the oil to 375 degrees in a heavy Dutch oven or deep fryer. Peel the pineapple, core and cut into 1-inch pieces. With tongs, dip the pieces into the batter and fry them until they are golden brown on each side. Remove the fritters with a slotted spoon and let them drain on absorbent paper. Place them on a serving platter and sprinkle them with both the confectioners' sugar and cinnamon by placing them into a small sieve and shaking it over the fritters. Serve warm

Steps:

• Blend first 9 ingredients in a blender and blend till smooth and well mixed.
• Place in a bowl and add pineapple chunks. Stir to coat.
• In a heavy pan heat a couple inches of oil. Oil will be ready when you drop a bit of batter in and it drops to bottom sizzles and rises to surface. At this point drop by spoonfuls and fry till browned taking a couple minutes. Remove and drain on paper towels.
• Season with salt and garnish chives.
• Good served hot, great room temperature and even better cold.