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 lemonRecipe
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 it� 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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