Pineapple Fritters

Whew.  What a nice little break.  I know I am a bit behind in wishing you a Happy New Year, but happy, happy all the same!

I am finally getting settled back in and unpacked from an extended holiday trip to California.  It was quite a wonderful adventure – sunshine in Los Angeles, revelry in San Francisco, and simple bliss in points in between.  We celebrated with friends, spent time with family, and had had more amazing meals than one should really have in such a short time!

And so while I should be thinking of kale and cabbage soup, I bring you pineapple fritters.

A true taste of Americana and a fun treat for brunch with friends when you can’t quite brave it outside.  These fritters were my grandfather’s favorite.  Really, the only thing I can remember him ever making (he was much more for eating than cooking) and they were always a treat.  We recently said goodbye to this wonderful man, and I am so thankful that I have so many memories with him.  And his fritters!

Pas – they are so good, that I even battled my fear of deep-frying to make them.  And I’m not looking back!  Thank you…xxo

Note, fried fruit dough maybe isn’t the way you want to begin everyday, but it is a nice surprise and change up from your standard egg brunch.  With a big fruit salad and some ham or something else savory, these little guys are the perfect way to fend off the cold.

They are also a fun dessert (little zeppoles like these are all over many dessert menus now), with maybe a raspberry or chocolate dipping sauce instead of the sprinkling of powdered sugar.  You can also change up the fruit, but even without bias, I think the pineapple reigns supreme.

I think you will agree.

Pas’ Pineapple Fritters

The only change I made from Pas’ recipe (which he originally had at the YMCA Camp Fox on Catalina as a boy and never forgot them) is to sub canned crushed pineapple for fresh, and double the amount.  His version used 1 can of drained, crushed pineapple (which of course works) but I prefer the fresh fruit and a higher fruit to dough ratio.

Canned fruit is a bit sweet for me, but we should also note that when it is freezing is easier for me to get fresh fruit from the corner bodega than going all the way to the store for the canned version.

–

Sift together dry ingredients in a large bowl.  In a separate small, beat the egg and then add milk.  Slowly add the milk/egg mixture and stir to combine.  If it seems a bit thick here, wait to make any adjustments until you have added the pineapple.

Stir in (drained) pineapple.

If the batter seems too thin – add more flour; too thick – add more liquid (milk or reserved pineapple juice).  It should have a constancy thicker than pancake batter, but not as thick as cookie dough.

In the meantime, heat oil in deep pot over medium heat (make sure you do not fill the oil to the top – keep at least a few inches for safety).  I don’t use a thermometer, just do a test one first when the oil seems ready – (a cube of white bread browns in 60 seconds) – about 375º.

Drop the batter in the oil by the spoonful, making sure not to crowd the pan.  As they brown, flip them over to brown both sides.  Once golden, remove to a paper towel-lined plate.  Continue frying in batches until you have used all the batter.

Sprinkle with powdered sugar and enjoy.

Makes about 1½ – 2 dozen fritters.

–

–

–

NOTE:  I think have my fear about deep-frying was what to do with the oil afterwards.  Slight ingenuity on my part (quite genius actually, I think), and fear no more.  Let oil cool in the pan.  Once cool, but vessel (or empty oil bottle) in a bowl to catch any spills.  If you have a funnel, use it – if not, make one with a piece of parchment paper.  Then you can pour the oil back in the bottle and save if you plan to fry again, or if you are me, toss it because its seems pretty gross to have used oil on hand.  Do not however save oil used to fry fish – you don’t want your next batch of fritters to taste like fish and chips.

I even included a little image of this “invention” (ha!) up above.