Coconut Pineapple Fritters
Delightful tropical treats combining the sweetness of pineapple with the chewy richness of shredded coconut, these fritters are crispy on the outside and warm on the inside.
Servings 4 servings
Calories 250kcal
Ingredients
For the batter and frying
- 10-12 slices canned pineapple, tender and juicy
- 2/3 cup whole milk, creamy and full-bodied
- 3 tablespoons whole milk, creamy and full-bodied
- 1 large egg, adding richness
- 2/3 cup all-purpose flour, creating a base for the batter
- 2 tablespoons all-purpose flour, creating a base for the batter
- 4.2 oz shredded coconut, aromatic and chewy
- 2 1/2 tablespoons icing (powdered) sugar, sweet and delicate
- 1 pinch salt, enhancing flavors
- 1 tablespoon olive oil, for a touch of warmth
- 33.8 fl oz frying oil, for that perfect crispy finish Make sure the oil is heated to 350°F (175°C)
Instructions
Preparation
- Sift the flour and combine it with icing sugar in a large bowl, allowing the dry ingredients to mix well and eliminate any lumps.
- Create a well in the center of the dry ingredients and add the egg and olive oil. Mix until combined for a smooth batter.
- Gradually pour in the cold milk while stirring until a smooth, thick batter forms.
- Cover and refrigerate for 2 hours for fluffier fritters.
- Drain and dry the pineapple slices thoroughly.
Cooking
- Heat frying oil to 350°F (175°C).
- Spread shredded coconut on a plate for dredging.
- Dip each pineapple slice into the batter, then dredge in coconut, ensuring they are well-coated.
- Fry coated slices in hot oil for 1-3 minutes per side until golden brown.
- Drain on paper towels and serve hot.
Notes
Serve hot with a scoop of vanilla ice cream or drizzle with chocolate sauce. These fritters can be enjoyed as an appetizer or dessert.