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Pineapple Fritters

Pineapple Fritters

Crispy golden Pineapple Fritters made with a lightly spiced batter, fried to perfection, and tossed in cinnamon sugar while still hot. Ready in 20 minutes using canned or fresh pineapple rings and simple pantry ingredients.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (20 oz) pineapple rings in juice, drained and patted dry or 6 to 8 fresh rings cut 1/2 inch thick
  • 1 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 large egg
  • 3/4 cup whole milk or buttermilk
  • 1 tsp vanilla extract
  • 3 cups vegetable oil for frying
  • 1/3 cup granulated sugar for coating
  • 1 tsp ground cinnamon for coating

Equipment

  • Deep pot or heavy skillet
  • Thermometer
  • Wire rack
  • Mixing Bowls
  • Tongs or slotted spoon

Method
 

  1. Dry the pineapple: Pat rings thoroughly dry on paper towels and let sit 5 minutes before battering.
  2. Make the batter: Whisk flour, sugar, baking powder, cinnamon, nutmeg, and salt in a bowl. Beat egg with milk and vanilla separately, then combine with the dry ingredients. Stir until just combined - a few lumps are fine.
  3. Heat the oil in a deep pot to 350 to 360 degrees.
  4. Fry the fritters: Dip each pineapple ring in batter, let excess drip off, then lower carefully into the oil. Fry 2 to 3 rings at a time for 2 to 2.5 minutes per side until deep golden.
  5. Coat and serve: Transfer to a wire rack. While still hot, toss or dust each fritter with the cinnamon sugar mixture. Serve immediately.

Notes

  • Dry pineapple thoroughly or the batter will not stick.
  • Refrigerate batter for 15 minutes before using for a crispier result.
  • Keep oil between 350 and 360 degrees throughout frying.
  • Fry in small batches to maintain oil temperature.
  • Best eaten within 30 minutes of frying for maximum crunch.