1 c. flour
pinch of salt
1 c. milk
1 tsp. vegetable oil
1 large fresh pineapple
or 1 large can pineapple slices, drained
vegetable oil for frying
To make the batter, sift the
flour, salt and sugar together. Beat the eggs until fluffy. Add the eggs, milk
and oil to the flour. Stir in, then set on one side for a short while to
"settle". Trim the skin off the pineapple, remove the core and cut into slices.
Drain off excess juice and dry on kitchen paper. Heat the oil to 375 degrees.
Using a fork, dip pineapple slices in the batter, lift out and let excess batter
drip back into the bowl. Place battered slices in oil and fry until light brown
(3 to 4 minutes), turning so that both sides are crisp. If you find that the
batter is not clinging sufficiently to the fruit, add a little more flour to the
batter mixture. When the fritters are cooked, drain on paper towels and keep
hot. To serve, sprinkle with superfine sugar and offer whipped cream.