Pineapple Fritters

Name: Pineapple Fritters
Prep time: 10 min
Cook time: 10 min
Yield: 3 to 5 servings
Cuisine: Thai Menu
Ingredients: Pineapple Rings — 10; Coconut Rum — 30 ml; Brown Sugar — 1 tbsp; Self-raising Flour — 150 g; Sparkling Water — 300 ml; Desiccated Coconut — 30 g; Double Cream — 200 ml; Honey — 1 tbsp; Fresh Mint — 1 sprig

These tropical pineapple fritters are perfectly crispy, golden-brown delights, featuring juicy pineapple rings marinated in coconut rum and sugar. Enveloped in a light, airy tempura-style batter infused with desiccated coconut, each fritter offers a crisp, satisfying crunch that pairs beautifully with a cooling dollop of whipped cream and a sweet drizzle of honey. It is an ideal, quick dessert that captures vibrant tropical flavours.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 10 minutes

Servings: 3 to 5

Notes:

Using tinned pineapple rings is a convenient and effective choice; simply drain them well to ensure the batter adheres properly during frying.

The secret to the lightest, crispest batter is using sparkling water that is ice cold; the contrast between the cold liquid and the hot oil creates a superior, airy crunch.

Alcohol is optional; if you prefer to avoid rum, simply skip the marination step and use the pineapple rings straight from the tin.

Gently add the desiccated coconut into the batter just before frying to maintain the desired texture and avoid overworking the mixture.

These fritters are best served immediately while hot, topped with softly whipped double cream and a light drizzle of honey for a perfectly balanced finish.

Marinate Pineapple
Drain the pineapple rings, place them in a bowl with coconut rum and brown sugar, and allow them to soak and absorb the flavours.

Prepare Batter
Whisk the self-raising flour and ice-cold sparkling water together until smooth, ensuring the mixture remains light and airy.

Infuse Batter
Gently stir the desiccated coconut into the prepared batter to incorporate extra tropical flavour and texture.

Coat and Fry
Remove the pineapple rings from the marinade, coat them thoroughly in the batter, and carefully lower into hot oil, frying for 3 to 4 minutes until golden brown and crispy.

Serve
Drain the fritters on paper towels, plate them while hot, and top with a generous dollop of whipped double cream, a drizzle of honey, and a fresh sprig of mint.