Deep Fried Pineapple Food

DEEP-FRIED CANDY BARS WITH PINEAPPLE

Steps:

• Heat sunflower oil in a deep-fat fryer or a Dutch oven to 350 degrees F.
• Cut the top and bottom off the pineapple, then quarter it vertically. Trim the woody core off each segment, and then lay it skin side down, and slice the flesh in half lengthwise, stopping when you feel the skin. Then cut it across into slices and run the knife between the flesh of the fruit and the outer husk. The pineapple pieces should come out easily. Squeeze the outer skin of the pineapple over the cut fruit to get every last bit of juice.
• In a large bowl, add 1 cup of flour. Gently whisk in 3/4 cup of soda water, if the batter is too thick, add the 1/4 cup. It should be able to coat the candy bar easily. Submerge each chocolate coconut bar in the batter and place it right into the hot oil either with your fingers or tongs, allowing it to fry for about 3 minutes or until the batter is puffed up and golden brown. Using tongs, remove the battered chocolate coconut bars and place them on a paper towel lined plate. Transfer them to a plate aside the pineapple pieces, enjoy immediately.

CINNAMON FRIED PINEAPPLE

Steps:

• Place pineapple wedges in gallon sized ziploc bag.
• Add brown sugar and cinnamon into bag.
• Gently shake until well coated.
• Melt butter in large frying pan over medium high heat.
• Add pineapple mixture and water.
• Cook over for 8 to 10 minutes or until pineapple is tender, flipping pineapple over occasionally.
• Cool slightly and serve warm as is or with toasted coconut ice cream and a cherry, if desired. Can also serve cold if preferred.
• Refrigerate any leftovers.

DEEP FRIED PINEAPPLE

Steps:

• Halve the pineapple, peel, slice, cut out the hard stalk and cut the flesh into pieces. Sprinkle the pineapple pieces with rum.
• Mix the flour, baking powder, sugar, egg and milk into a smooth dough.
• Heat the butter or oil in a large saucepan. Roll the pineapple pieces through the dough and fry until golden brown. Arrange the pineapple pieces on a plate and sprinkle with sugar and cinnamon.
• Halve the baby pineapple. Place in the center of the plate. Sprinkle the plate with chopped candied lemon and orange peel. Serve immediately.

DELICIOUS DEEP FRIED PICKLES

Steps:

• Combine bread crumbs, garlic powder, salt, pepper, and cayenne pepper in a bowl; set aside. Whisk egg and milk together in a separate bowl. Dip dill pickle spears into the egg mixture, then into the bread crumb mixture until well-coated. Dip the pickles in the egg and bread crumb mixtures a second time so each spear is double coated. Arrange pickles in a single layer on a baking sheet. Place the baking sheet in the freezer until the breading is set, about 30 minutes.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry the pickles in the preheated oil until light golden brown, 3 to 4 minutes. Drain on a paper towel-lined plate.

PINEAPPLE FRITTERS

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Whisk pineapple, flour, milk, and egg together to form a light and fluffy batter.
• Bring reserved pineapple juice to a boil in a small saucepan. Add white sugar and stir to dissolve; lower heat. Simmer until thickened glaze forms, about 10 minutes. Remove from heat and cool to room temperature, about 15 minutes.
• Drop spoonfuls of batter in the hot oil, 2 to 3 pieces at a time, and fry until golden brown, 3 to 4 minutes. Drain on paper towels.
• Drizzle glaze over fritters and dust with confectioners' sugar.

COCONUT FRIED PINEAPPLE

Steps:

• Heat 1 1/2 inches vegetable oil in a pot over medium-high heat until it reaches 375 degrees F. Cut a pineapple into chunks (see Cook's Note). Toss with 1 cup milk, then drain. Dredge in sugar, then fry until golden, about 1 1/2 minutes. Transfer to a rack and immediately sprinkle with more sugar, then roll in unsweetened shredded coconut.

PINEAPPLE FRITTERS

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.

CRISPY PINEAPPLE FRITTERS

Steps:

• Beat flour and next 5 ingredients at medium speed with an electric mixer until smooth.
• Stir in pineapple.
• Cover and chill 2 hours.
• Pour oil to a depth of 5 inches into a Dutch oven; heat to 375°F.
• Drop batter by rounded tablespoonfuls, and fry, in batches, 5 minutes or until golden.
• Drain fritters on paper towels.