Pineapple Fritters Sunshine Treat (Print Version)
# Ingredients:
→ For the Fritters
01 -
1 can (20 oz) pineapple rings, drained, reserve juice
02 -
1 cup all-purpose flour
03 -
2 tbsp granulated sugar
04 -
1 tsp baking powder
05 -
1/4 tsp salt
06 -
1/4 tsp ground cinnamon
07 -
1/4 tsp ground nutmeg, optional
08 -
1/2 cup milk
09 -
1/4 cup reserved pineapple juice
10 -
1 large egg
11 -
1 tsp vanilla extract
12 -
Vegetable oil for frying
→ For the Topping
13 -
Powdered sugar for dusting
14 -
Maple syrup or honey for drizzling, optional
# Instructions:
01 -
In a medium mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg. In a separate bowl, mix the milk, reserved pineapple juice, egg, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, whisking until smooth and lump-free.
02 -
In a large skillet or deep pan, heat about 1 inch of vegetable oil over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, test the oil by dropping a small amount of batter into it—it should sizzle and brown in about 1 minute.
03 -
Pat the pineapple rings dry with paper towels to remove excess moisture. Dip each ring into the batter, ensuring it’s evenly coated, and let the excess batter drip off.
04 -
Carefully place the batter-coated pineapple rings into the hot oil, frying 2-3 at a time to avoid overcrowding. Cook for 2-3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and drain on a plate lined with paper towels.
05 -
Dust the fritters generously with powdered sugar. Serve warm with an optional drizzle of maple syrup or honey for added sweetness.
# Notes:
01 -
Fritters are best served fresh but can be reheated in an oven at 350°F (175°C) for 5 minutes to regain crispiness.
02 -
For a tropical twist, mix shredded coconut into the batter.
03 -
Substitute canned pineapple with fresh pineapple slices for an extra burst of flavor.