Almost any fruit or vergetable can be “frittered”, dipped in batter and deep fried. This version uses fresh or canned pineapple slices which make a great desert with a scoop of vanilla or banana ice cream.
3/4 c flour
1/4 c cornstarch
1 1/2 t baking powder
1/2 t salt
2 eggs, beaten
1/2 c milk
1 T vegetable oil
1 fresh pineapple cored and sliced ½ inch thick OR 2 cans cored pineapple slices drained and patted as dry possible between paper towels
vegetable oil for shallow frying
Measure the dry ingredients into a mixing bowl. Stir with a whisk. Add in the wet ingredients and whisk until smooth, but do not over mix.
Heat 2 inches of oil in a frying pan till medium hot (350 degrees). Pat pineapple rounds as dry as possible with paper towels (important so the batter sticks), dip in batter and then gently lower into hot oil. Fry till golden brown. Serve immediately while hot dusted with cinnamon sugar.