Best Pineapple Fritters Recipes

SALT COD FRITTERS WITH CREAMY MUSTARD SAUCE, SPICY ORANGE CHILI SAUCE, PINEAPPLE CHUTNEY AND SHREDDED ZUCCHINI SALAD

Steps:

• Soak the salt cod in 1 gallon of water for 24 hours, changing the water 2 to 3 times until the cod no longer tastes of salt.
• Place the oil in a pot a third of the way full. Heat the oil to 350 degrees F and line a baking sheet with paper towels. Remove the cod from the water, pat dry and roughly chop. Place the cod in a food processor and pulse until shredded.
• Remove the cod, squeeze with hands to remove excess water and place the cod in a bowl.
• Place the flour, baking powder, baking soda and salt in a large bowl, mix. In a separate bowl, whisk the milk and eggs and add to the bowl with the dry ingredients. Add the cod and cilantro to the batter, folding to incorporate. Spoon 1 tablespoon of the cod batter into the hot oil and fry until golden brown and the fritters are cooked, about 3 minutes, turning the fritters over while cooking. Place the cod on the lined baking sheet. Repeat with the remaining cod batter.
• Serve the salt cod fritters with Creamy Mustard Sauce, Spicy Orange Chili Sauce, Pineapple Chutney and Shredded Zucchini Salad.
• Place the sour cream, mustard, coriander seeds, honey and gherkins into a bowl, mix, season with salt, cover and place in fridge until serving.
• Place the salt, sugar, vinegar, green chile, red chile, orange and red onions into a blender and puree until smooth.
• Heat the oil in a saute pan over medium heat. Add the red onions and saute until tender and translucent. Add the pineapple, sugar, vinegar and fennel seeds and stir. Cook until the pineapple has softened slightly and the juices have reduced, 7 to 10 minutes. Season with salt.
• Place the red onions, lime juice and salt in a bowl. Stir and allow to sit for 5 minutes. Add the cherry tomatoes, cilantro and zucchini to the bowl and mix.

PINEAPPLE FRITTERS

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.

PINEAPPLE BANANA FRITTERS

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.

CRISP BANANA AND PINEAPPLE FRITTERS

Steps:

• In a shallow bowl, whisk the eggs with the cinnamon using a fork. Place the panko bread crumbs on another plate. Toss the fruit in the egg, then into the crumbs. Repeat this 1 more time to make a second coating.
• In a 6 to 8-quart pan heat canola oil, filled just 3 inches from top of the pan, to 365 degrees F. Drop the fruit into the oil and cook until brown on all sides. Drain on paper towels.
• Serve immediately, drizzled with honey, if desired.

PINEAPPLE FRITTERS

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

PINEAPPLE FRITTERS

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.

PINEAPPLE FRITTERS

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.

CORN FRITTERS WITH PINEAPPLE-JALAPEñO SAUCE

Steps:

• In 3-quart saucepan, heat 1 tablespoon oil over medium-low heat until hot. Add finely chopped onion and cook about 5 minutes, stirring occasionally, until softened. Add gingerroot, finely chopped garlic, chile, cumin and cinnamon. Heat about 1 minute or until fragrant.
• Increase heat to medium. Add rum and pineapple juice mixture. Cook 3 to 5 minutes, stirring constantly, until there is no excess liquid in pan. Add pineapple chunks, brown sugar, lime juice and 1/4 teaspoon salt. Heat mixture to a simmer and cook 15 minutes, stirring occasionally, until pineapple is soft.
• Remove mixture from heat and puree in food processor or blender. Stir in 3 tablespoons cilantro. Place in serving bowl and refrigerate. Bring to room temperature to serve.
• In food processor, pulse corn, bell pepper, 1/4 onion and the smashed garlic about 10 seconds; remove cover and scrape sides of bowl with rubber spatula. Make sure bell pepper and onion are getting chopped. Replace cover and pulse 10 seconds longer or until bell pepper and onion pieces are about 1/4 inch in size. Add milk, 3 tablespoons cilantro, the butter and eggs. Pulse until mixture is blended; set aside.
• In medium bowl, mix flour, cornmeal, granulated sugar, baking powder and 3/4 teaspoon salt with wire whisk. Make a well in center of dry ingredients and dump corn mixture on top. Use rubber spatula to mix wet and dry ingredients just until no dry flour mixture is visible. (Overmixing will toughen the fritters.) Set batter aside.
• In 4-quart Dutch oven or deep fryer, heat 2 inches oil to 350°F. Drop tablespoonfuls of batter into hot oil (use 2 spoons, one to scoop up batter and another to push batter into hot oil). Fry 4 or 5 fritters at a time-more than that and you will crowd the fryer. Fry 3 minutes or until golden brown. Flip fritters (if you are adept at using them, long chopsticks work well for this) and fry other side about 2 minutes or until golden. Drain on wire rack (paper towels are not good for draining fried food because they don't wick away enough oil). Serve immediately with sauce.

CORN FRITTERS WITH PINEAPPLE-JALAPEñO SAUCE

Steps:

• In 3-quart saucepan, heat 1 tablespoon oil over medium-low heat until hot. Add finely chopped onion and cook about 5 minutes, stirring occasionally, until softened. Add gingerroot, finely chopped garlic, chile, cumin and cinnamon. Heat about 1 minute or until fragrant.
• Increase heat to medium. Add rum and pineapple juice mixture. Cook 3 to 5 minutes, stirring constantly, until there is no excess liquid in pan. Add pineapple chunks, brown sugar, lime juice and 1/4 teaspoon salt. Heat mixture to a simmer and cook 15 minutes, stirring occasionally, until pineapple is soft.
• Remove mixture from heat and puree in food processor or blender. Stir in 3 tablespoons cilantro. Place in serving bowl and refrigerate. Bring to room temperature to serve.
• In food processor, pulse corn, bell pepper, 1/4 onion and the smashed garlic about 10 seconds; remove cover and scrape sides of bowl with rubber spatula. Make sure bell pepper and onion are getting chopped. Replace cover and pulse 10 seconds longer or until bell pepper and onion pieces are about 1/4 inch in size. Add milk, 3 tablespoons cilantro, the butter and eggs. Pulse until mixture is blended; set aside.
• In medium bowl, mix flour, cornmeal, granulated sugar, baking powder and 3/4 teaspoon salt with wire whisk. Make a well in center of dry ingredients and dump corn mixture on top. Use rubber spatula to mix wet and dry ingredients just until no dry flour mixture is visible. (Overmixing will toughen the fritters.) Set batter aside.
• In 4-quart Dutch oven or deep fryer, heat 2 inches oil to 350°F. Drop tablespoonfuls of batter into hot oil (use 2 spoons, one to scoop up batter and another to push batter into hot oil). Fry 4 or 5 fritters at a time-more than that and you will crowd the fryer. Fry 3 minutes or until golden brown. Flip fritters (if you are adept at using them, long chopsticks work well for this) and fry other side about 2 minutes or until golden. Drain on wire rack (paper towels are not good for draining fried food because they don't wick away enough oil). Serve immediately with sauce.

SPICY PINEAPPLE FRITTERS

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.

PINEAPPLE-PLANTAIN FRITTERS

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.

FRESH PINEAPPLE FRITTERS

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.

PINEAPPLE FRITTERS

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.

PINEAPPLE FRITTERS

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.

CRISPY PINEAPPLE FRITTERS

Steps:

• Beat flour and next 5 ingredients at medium speed with an electric mixer until smooth.
• Stir in pineapple.
• Cover and chill 2 hours.
• Pour oil to a depth of 5 inches into a Dutch oven; heat to 375°F.
• Drop batter by rounded tablespoonfuls, and fry, in batches, 5 minutes or until golden.
• Drain fritters on paper towels.

PINEAPPLE FRITTERS

Steps:

• 1. In a large bowl, combine all ingredients except oil and confectioners' sugar. Mix well. In a large skillet,heat oil over medium heat until hot but not smoking. Drop pineapple mixture by heaping tablespoonfuls into skillet a few at a time.
• 2. Cook 1 to 2 minutes per side, until golden on both sides. Drain on a paper towel-lined platter. Place confectioners' sugar in a shallow dish. Carefully dip hot fritters in sugar,coating completely. Serve immediately.