pineapple fritters with honey
frittelle di ananas con miele
TOTAL TIME: 30 minutes
MAKES: Makes about 120 fritters
- 1 small pineapple
- 2 tablespoons rum
- 4 tablespoons Demerara sugar
- 3 large eggs
- Fine sea salt
- 2 1/2 cups fine breadcrumbs
- About 1 quart vegetable oil for frying
- Honey, preferably rhododendron
Peel pineapple, then cut crosswise into 1/3-inch-thick slices. Cut slices into small triangles. In a large shallow bowl, place pineapple, rum and 2 tablespoons sugar; toss together to combine. Let stand at room temperature, tossing occasionally, 1 hour.
Drain pineapple and pat dry well. In a large shallow bowl, whisk together eggs and pinch salt. In a second large shallow bowl, stir together breadcrumbs and remaining 2 tablespoons sugar. Dip 1 pineapple triangle into egg, letting excess drip off, then roll in bread crumbs to generously coat, pressing gently to help crumbs adhere. Transfer to a large plate. Repeat with remaining pineapple.
Line a large plate with paper towels. Heat about 3 inches oil to 350° in a 4- to 5-quart heavy pot over medium-high heat. Working with about 6 at a time, drop pineapple pieces into oil and fry, turning once, until golden, about 3 minutes.
Using slotted spoon, transfer fritters to paper towels to drain; sprinkle with light pinch salt. Serve warm, with honey for dipping.
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