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:

• 1. Heat 3 cups oil in a large deep pot over high heat until temperature reaches 365°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 to dry ingredients, stirring with a fork or whisking 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:

• 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:

• 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:

• 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:

• 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:

• In a small bowl sift together the flour, the baking powder, the granulated sugar, the ginger, and a pinch of salt. In a bowl combine well the pineapple, the banana, the milk, and the egg, add the flour mixture, and stir the batter until it is combined. In a kettle heat 1 1/2 inches of the oil until it registers 375°F. on a deep-fat thermometer, drop the batter by tablespoonfuls into the oil in batches, and fry the fritters, turning them, for 1 to 1 1/2 minutes, or until they are golden. Transfer the fritters with slotted spoon to paper towels to drain and sift the confectioners' sugar over them.

Steps:

• Place plantain in medium saucepan; pour water over to cover. Boil plantains for 10 minutes. Drain well; transfer plantains to paper towels to absorb moisture.
• Stir together flour, sugar, baking powder, cinnamon, and nutmeg, in medium bowl. Whisk together milk and egg; add to flour mixture. Mix until smooth. Stir in plantain and pineapple until blended.
• Pour oil into deep saucepan or skillet to depth of 1-1/2 inches. Heat to 375ºF.
• Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry fritters for about 2 to 3 minutes or until golden brown, turning once with slotted spoon.
• Transfer fritters to paper towels to drain. Sprinkle powdered sugar over them, if desired. Serve warm.

Steps:

• Sift the flour together with the baking powder and salt.
• Combine the eggs with milk and 2 tablespoons of vegetable oil.
• Stir into the dry ingredients.
• Dip pineapple quarters into batter and drop pieces in oil, frying at 375F until golden brown.

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.