Golden Pineapple Fritters (Print version)

Golden, crispy pineapple rings fried in a light coconut batter and dusted with powdered sugar for the perfect tropical dessert.

# What you need:

→ Fruit

01 - 1 fresh pineapple, peeled, cored, and cut into 1/2-inch thick rings (about 8 rings)

→ Batter

02 - 1 cup (125 g) all-purpose flour
03 - 1/4 cup (30 g) cornstarch
04 - 1 tablespoon sugar
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon salt
07 - 2/3 cup (160 ml) chilled sparkling water
08 - 2 tablespoons coconut milk
09 - 1 teaspoon vanilla extract

→ For Frying

10 - Vegetable oil, for deep frying

→ Topping

11 - Powdered sugar, for dusting
12 - Optional: toasted shredded coconut, for garnish

# Directions:

01 - Pat the pineapple rings dry with paper towels to remove excess moisture. Set aside on a clean plate.
02 - In a mixing bowl, whisk together flour, cornstarch, sugar, baking powder, and salt until well combined.
03 - Add chilled sparkling water, coconut milk, and vanilla extract to the dry mixture. Whisk until you achieve a smooth, thick batter without lumps.
04 - Pour vegetable oil into a deep saucepan or fryer. Heat to 350°F (175°C) for optimal frying temperature.
05 - Dip each pineapple ring into the batter, ensuring even coverage. Allow excess batter to drip off for a thin, crisp coating.
06 - Carefully lower 2–3 battered rings into the hot oil. Fry for 2–3 minutes per side until golden brown and crispy. Do not overcrowd the pan.
07 - Remove fritters using a slotted spoon. Transfer to paper towels to drain excess oil.
08 - Dust fritters generously with powdered sugar while warm. Optionally sprinkle with toasted coconut. Serve immediately for best texture.

# Expert advice:

01 -
  • The sparkling water creates the lightest, crispest batter you've ever tasted
  • These come together in under 30 minutes but taste like a fancy dessert
  • The warm pineapple inside creates this incredible sweet-tangy contrast
02 -
  • Don't overcrowd the pan or your oil temperature will drop and you'll end up with soggy fritters
  • Let the battered pineapple drip for a good 5 seconds before frying, excess batter just falls off in the oil anyway
  • These are absolutely best served warm, so time your frying to finish about 10 minutes before you want to eat
03 -
  • If your pineapple rings are particularly thick, use a spoon to gently press them into the batter so it coats the sides
  • Adding a pinch of cinnamon to the powdered sugar creates this spiced-sugar finish that's absolutely next level

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