Coconut Pineapple Fritters
Delightful fritters combining tropical pineapple and chewy shredded coconut, encased in a crispy batter – perfect for any occasion.
Ingredients
For the fritter batter
- 2/3 cup whole milk Plus an additional 3 tablespoons.
- 1 large egg Room temperature.
- 2/3 cup all-purpose flour Plus an additional 2 tablespoons.
- 4.2 oz shredded coconut For chewy texture and flavor.
- 2.5 tablespoons icing (powdered) sugar Adds sweetness.
- 1 pinch salt To balance sweetness.
- 1 tablespoon olive oil For richness in the batter.
For frying
- 33.8 fl oz frying oil To achieve a golden crust.
For the main ingredient
- 10-12 slices canned pineapple One 20 oz. can.
Instructions
Preparation
- Sift all-purpose flour and combine with icing sugar in a large bowl.
- Create a well in the center, add the egg and olive oil, and mix thoroughly.
- Gradually pour in cold milk until the batter reaches a smooth and thick consistency.
- Cover the bowl and refrigerate for at least 2 hours.
Frying
- Drain pineapple slices and pat dry with paper towels.
- Heat frying oil in a large saucepan to 350°F (175°C).
- Spread shredded coconut on a shallow plate.
- Dip each pineapple slice in chilled batter, shake off excess, then dredge in coconut.
- Carefully fry coated pineapple slices in hot oil for 1-3 minutes per side until golden brown.
- Drain fritters on paper towels and serve hot.
Notes
For best results, ensure frying oil is properly heated. Experiment with spices like cinnamon or nutmeg for flavor enhancements. For extra coconut flavor, press extra shredded coconut onto the fritters after dipping.