Coconut Pineapple Fritters
Coconut Pineapple Fritters are a delightful tropical treat, combining the sweetness of ripe pineapple with a crispy coconut crust, perfect for dessert or breakfast.
Ingredients
For the Fritters
- 10-12 slices canned pineapple, juicy and succulent
- 2/3 cup whole milk rich and creamy
- 1 large egg cradled at room temperature for ultimate fluffiness
- 2/3 cup all-purpose flour for a light, airy texture
- 4.2 oz shredded coconut sweet and chewy
- 2.5 tablespoons icing sugar to sprinkle sweetness
- 1 pinch salt to enhance flavors
- 1 tablespoon olive oil for a hint of richness
- 33.8 fl oz frying oil for achieving that desired crispiness
Instructions
Preparation
- Sift the flour and combine it with the icing sugar in a large bowl.
- Create a well in the center of the flour mixture, introducing the large egg and olive oil. Mix until well incorporated.
- Gradually pour in the cold milk while mixing to achieve a smooth and thick batter.
- Cover the bowl with plastic wrap and refrigerate for about two hours.
- Once ready, drain the pineapple slices and pat them dry with paper towels.
Cooking
- Heat the frying oil in a large saucepan to 350°F (175°C).
- Spread the shredded coconut on a shallow plate.
- Dip each pineapple slice into the batter, coating fully, then dredge in the shredded coconut.
- Carefully fry the coated pineapple slices in the hot oil, cooking in batches of two for 1-3 minutes per side or until golden brown.
- Drain the cooked fritters on paper towels and serve hot, dusted with icing sugar.
Notes
Ensure oil is at the right temperature for crispiness. Consider infusing the batter with vanilla or coconut extract for enhanced flavor. Serve warm.