I fancy going to a funfair. It's been a few years since I last strolled through stands, wondering if I'd rather try my hand at coconut shie or balloons and darts, or take a ride in a bumper car. In the end, I bought myself freshly fried churros and sat on a bench, eating the delectable treat whilst observing sheer elation on very young faces. Making these Pineapple Fritters reminded me of the laughter, the music, the sugary smells, and I long for an arvo at the carnival. And since I can supply my own beignets, this time I shall hop on a bumper car!
a medium, ripe sweet pineapple
25 grams/1 ounce demerara sugar
130 grams/4.5 ounces plain flour
2 teaspoons baking powder
about 1/2 cup Almond Milk
Peel and cut pineapple into thick slices. Remove the hard core of the pineapple slices with an apple corer. Set aside.
Break the eggs in a medium bowl, and whisk energically with the demerara sugar until pale yellow and fluffy.
Sieve in the flour and baking powder and give a good stir.
Scrape the seeds off the vanilla bean, and add to the bowl. Gradually whisk in Almond Milk, until you have a smooth batter.
Heat vegetable oil in a large, deep skillet.
Spoon Cinnamon Sugar in a shallow plate. Set aside.
Once the oil is very hot, dip a pineapple slice into the vanilla batter, coating well, and carefully drop into the simmering oil. Fry, 2 to 3 minutes, until golden brown on each side and transfer to a plate lined with paper towels.
Then, roll into Cinnamon Sugar, and place onto serving plate. Repeat with remaining pineapple slices, frying them in small batches.
Serve Pineapple Fritters warm, with chilled Champagne or Queens Park Swizzle.
