Pineapple Fritter Rings: Easy Kids Recipes…
In Indonesia they are called nanas goreng and are beloved desserts by locals and tourists alike, but if you are already thinking of strange exotic ingredients or unknown cooking techniques you are mistaken… today we are making very simple pineapple pancakes! Unlike our traditional apple pancakes, in this case cinnamon is added directly into the batter to balance the sour taste of the pineapple and give a pleasantly aromatic note.
Ingredients (makes about 10 fritters):
For the fritters:
- 1 large fresh pineapple (about 3.3 lbs or 1.5 kg), to be cleaned and prepared
- 1 cup (220 g) water
- 1 1/4 cups (150 g) all-purpose flour
- 1/4 cup (45 g) sugar
- 2 teaspoons (4 g) ground cinnamon
For coating and frying:
- All-purpose flour, as needed
- Peanut oil for deep frying, as needed
For dusting:
- Powdered sugar, as needed
How to make Pineapple Fritter Rings:
- To make the pineapple fritters, first clean the pineapple: remove the top cap with the topknot, discard the peel and cut it into 1-cm-thick slices.
- Then use a pastry cutter about 4 cm in diameter to remove the middle part from each slice; alternatively, you can use the special tool provided. Move on to preparing the batter: pour the flour into a bowl, add the sugar and cinnamon, then pour in the water and mix with a whisk until smooth and homogeneous.
- Fill a small pan with plenty of seed oil and bring it to a temperature of 170°C (340 °F) to be checked with the help of a thermometer. Coat the pineapple slices thoroughly in flour, then dip them in the batter, let the excess batter drain off and gently dip them into the hot oil. Fry a few pieces at a time to prevent the oil temperature from dropping.
- Cook each pancake for about 3 to 4 minutes until they turn a nice golden brown, then drain them on a sheet of paper towels or frying paper and sprinkle them with granulated sugar. Your pineapple pancakes are ready to be enjoyed while still hot!
Bon Appétit!
