PINEAPPLE FRITTERS
Not too sweet--crispy on the outside, flaky on the inside. I estimated the yield, I get a different number every time I make them.
Provided by MizzNezz
Categories Breads
Time 20m
Yield 10 Fritters, 5 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the ingrediants together in a medium sized bowl.
- dough will be thick.
- Drop tablespoons of dough into oil that is about 3 inches deep.
- Oil should be about 350F degrees.
- Fry for about 2 minutes per side.
- Drain on paper towels.
- I sometimes sprinkle these with xxx sugar.
Nutrition Facts : Calories 242.7, Fat 0.4, SaturatedFat 0.1, Sodium 485.8, Carbohydrate 55.9, Fiber 1.4, Sugar 26.2, Protein 4.1
FRESH PINEAPPLE FRITTERS
Taken from an African cookbook, compiled by students from University of Pennsylvania and posted for ZWT.
Provided by alligirl
Categories Pineapple
Time 30m
Yield 4 side dishes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Sift the flour together with the baking powder and salt.
- Combine the eggs with milk and 2 tablespoons of vegetable oil.
- Stir into the dry ingredients.
- Dip pineapple quarters into batter and drop pieces in oil, frying at 375F until golden brown.
Nutrition Facts : Calories 496.2, Fat 13.4, SaturatedFat 3.9, Cholesterol 105.8, Sodium 846.8, Carbohydrate 82.4, Fiber 4.9, Sugar 22.6, Protein 13.8
PINEAPPLE FRITTERS
Make and share this Pineapple Fritters recipe from Food.com.
Provided by Ashly
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat 3 cups oil in a large deep pot over high heat until temperature reaches 365 degrees F.
- Meanwhile, combine flour, salt, and sugar in a large bowl.
- Mix egg, milk and remaining oil in a small bowl.
- Slowly add liquid ingredients, stirring with a fork or shisking until smooth.
- Pat pineapple rings completely dry.
- Dip each ring into batter letting excess drip back into bowl.
- Lower rings gently into hot oil with a slotted spoon, 2 at a time.
- Fry until golden brown, about 2 minutes.
- Drain well on paper towels.
- Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 1786.5, Fat 174.3, SaturatedFat 23.9, Cholesterol 61.4, Sodium 340.2, Carbohydrate 55.4, Fiber 2.8, Sugar 23.9, Protein 7.6
PINEAPPLE FRITTERS
Make and share this Pineapple Fritters recipe from Food.com.
Provided by the_cookie_lady
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Drain pineapple.
- Heat oil in large fry pan over medium-high heat until hot.
- Place the pancake mix in a shallow bowl.
- Coat both sides of pineapple slices, one at a time, with the dry pancake mix, shaking off excess.
- Fry pineapple slices in hot oil in batches without crowding, until golden brown, 1 1/2 to 2 minutes total.
- With a slotted spoon, remove to a double thickness of paper towels to drain.
- Transfer fritters to dessert plates and sift powdered sugar over top.
- Serve hot, topped with whip cream.
Nutrition Facts : Calories 413.8, Fat 28.5, SaturatedFat 2.2, Cholesterol 4.5, Sodium 264.9, Carbohydrate 39.3, Fiber 2.6, Sugar 19, Protein 3
PINEAPPLE BANANA FRITTERS
Categories Dairy Dessert Fry Quick & Easy Banana Pineapple Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 22 fritters
Number Of Ingredients 10
Steps:
- In a small bowl sift together the flour, the baking powder, the granulated sugar, the ginger, and a pinch of salt. In a bowl combine well the pineapple, the banana, the milk, and the egg, add the flour mixture, and stir the batter until it is combined. In a kettle heat 1 1/2 inches of the oil until it registers 375°F. on a deep-fat thermometer, drop the batter by tablespoonfuls into the oil in batches, and fry the fritters, turning them, for 1 to 1 1/2 minutes, or until they are golden. Transfer the fritters with slotted spoon to paper towels to drain and sift the confectioners' sugar over them.
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Reviews 20Calories 77 per servingCategory No-Bake Desserts
- sift flour and icing sugar into a bowl. Make a fountain in the center of dry ingredients, pour in the egg and olive oil, and mix with a rubber spatula. Then pour cold milk little by little and mix: the dough will be smooth and thick enough. Cover the bowl with plastic film and refrigerate for 2 hours.
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