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    Deep Fried Pineapple in Coconut Batter


    Source of Recipe


    Leslie

    List of Ingredients




    12 oz. fresh pineapple, pared and cut into 1-inch cubes
    8 oz. premium lager
    8 oz. self-rising flour, sifted
    A little cold water, if needed
    2 tsp. granulated sugar
    2 oz. desiccated coconut
    Flour
    6 T. dark rum
    4 T. confectioners' sugar
    Juice of half a lemon

    Recipe



    Dry the pineapple on paper toweling. Heat a deep fryer to 375°F.

    Whisk the lager and flour together, adding a little cold water, if needed, until the batter is thick. Stir in sugar and coconut.

    Dust the pineapple in a little flour, then place itÊ into the batter. Gently shake off excess batter and then drop the coated pineapple pieces, one by one, into the hot oil. (Do not cook more than 8 pieces at a time or the temperature of the oil will dip and the pineapple will not crisp up the way it should).

    When done, lift out the pieces with a slotted spoon and drain well on absorbent paper, repeating the process until all the pineapple is cooked. Sprinkle pineapple pieces with a little sugar and keep warm but uncovered.
    Mix the rum, confectioners' sugar and lemon juice in a saucepan and warm it up. Spoon over fritters at the table. Serve with heavy cream or whipped cream.

 

 

 

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