Fresh Pineapple Fritters Food

CORN FRITTERS WITH PINEAPPLE-JALAPEñO SAUCE

Steps:

• In 3-quart saucepan, heat 1 tablespoon oil over medium-low heat until hot. Add finely chopped onion and cook about 5 minutes, stirring occasionally, until softened. Add gingerroot, finely chopped garlic, chile, cumin and cinnamon. Heat about 1 minute or until fragrant.
• Increase heat to medium. Add rum and pineapple juice mixture. Cook 3 to 5 minutes, stirring constantly, until there is no excess liquid in pan. Add pineapple chunks, brown sugar, lime juice and 1/4 teaspoon salt. Heat mixture to a simmer and cook 15 minutes, stirring occasionally, until pineapple is soft.
• Remove mixture from heat and puree in food processor or blender. Stir in 3 tablespoons cilantro. Place in serving bowl and refrigerate. Bring to room temperature to serve.
• In food processor, pulse corn, bell pepper, 1/4 onion and the smashed garlic about 10 seconds; remove cover and scrape sides of bowl with rubber spatula. Make sure bell pepper and onion are getting chopped. Replace cover and pulse 10 seconds longer or until bell pepper and onion pieces are about 1/4 inch in size. Add milk, 3 tablespoons cilantro, the butter and eggs. Pulse until mixture is blended; set aside.
• In medium bowl, mix flour, cornmeal, granulated sugar, baking powder and 3/4 teaspoon salt with wire whisk. Make a well in center of dry ingredients and dump corn mixture on top. Use rubber spatula to mix wet and dry ingredients just until no dry flour mixture is visible. (Overmixing will toughen the fritters.) Set batter aside.
• In 4-quart Dutch oven or deep fryer, heat 2 inches oil to 350°F. Drop tablespoonfuls of batter into hot oil (use 2 spoons, one to scoop up batter and another to push batter into hot oil). Fry 4 or 5 fritters at a time-more than that and you will crowd the fryer. Fry 3 minutes or until golden brown. Flip fritters (if you are adept at using them, long chopsticks work well for this) and fry other side about 2 minutes or until golden. Drain on wire rack (paper towels are not good for draining fried food because they don't wick away enough oil). Serve immediately with sauce.

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.

AIR-FRYER APPLE FRITTERS

Steps:

• Line air-fryer basket with parchment (cut to fit); spritz with cooking spray. Preheat air fryer to 410°. In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Add milk, eggs, lemon juice and 1 teaspoon vanilla extract; stir just until moistened. Fold in apples. In batches, drop dough by 1/4 cupfuls 2-in. apart onto air-fryer basket. Spritz with cooking spray. Cook until golden brown, 5-6 minutes. Turn fritters; continue to air-fry until golden brown, 1-2 minutes. Melt butter in small saucepan over medium-high heat. Carefully cook until butter starts to brown and foam, 5 minutes. Remove from heat; cool slightly. Add confectioners' sugar, 1 tablespoon milk and remaining 1/2 teaspoon vanilla extract to browned butter; whisk until smooth. Drizzle over fritters before serving.

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.

PINEAPPLE FRITTERS

Steps:

• Note: batter needs to sit for a day in the refrigerator before cooking Place the flour, sugar, and salt in a medium-sized bowl. Separate the eggs. Make a well in the ingredients and place the egg yolks in the well. Mix, adding the water and, gradually, the milk. Beat the egg whites to stiff peaks and gently fold them into the mixture. Add the lemon zest and the nutmeg, stirring to mix them in. Cover the bowl with a damp clean dish towel and place it in the refrigerator for a day.
• When ready to prepare the fritters, heat the oil to 375 degrees in a heavy Dutch oven or deep fryer. Peel the pineapple, core and cut into 1-inch pieces. With tongs, dip the pieces into the batter and fry them until they are golden brown on each side. Remove the fritters with a slotted spoon and let them drain on absorbent paper. Place them on a serving platter and sprinkle them with both the confectioners' sugar and cinnamon by placing them into a small sieve and shaking it over the fritters. Serve warm

FRESH PINEAPPLE FRITTERS

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.

PINEAPPLE BANANA FRITTERS

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.