Crispy Pineapple Fritters


1 20 oz can pineapple rings (contains about 10 rings)
2 teaspoons cornstarch
1 egg
1 teaspoon baking powder
1/2 cup milk
Vegetable or canola oil for shallow frying


Prepare the batter by combining the flour, cornstarch, baking powder, salt, egg and milk in a shallow dish and whisk with a fork to make a pancake-like batter.
Place the panko crumbs in another shallow dish.
Place about an inch of oil in a large skillet and preheat the oil over medium-high heat.
Pat the pineapple rings as dry as possible between sheets of paper towels. Slide each ring into the batter, tapping off any excess batter. Coat well in the crumbs. Immediately fry in the hot oil until golden brown on both sides.
Serve hot, warm or at room temperature. Great just as is or optional garnishes can include powdered sugar, cinnamon sugar, ice cream, or whipped cream.


These crispy fruit fritters are coated with my current best friend, panko, those crunchy Japanese breadcrumbs and they are delicious! They can be served as is or topped with a scoop of vanilla or banana ice cream. They also make a very nice side dish for ham or pork. Having made them early in the day recently, I can tell you, they’re awfully nice for breakfast, as well.

The coating starts with a simple pancake batter that helps the bread crumbs adhere to the fruit. Panko breadcrumbs are available these days in all major grocery stores either in the Asian food aisle or next to the regular breadcrumbs. Once fried, the panko crumbs stay ultra-crispy for hours, which makes them great for making ahead of time.

Either fresh or canned pineapple work perfectly well for this. If using canned, note that a 20 ounce can of pineapple rings contains 10 rings. The recipe below is sufficient for 10 rings but can be doubled if making a larger batch




Sunday, February 27, 2011 - 9:28am



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