Pineapple Fritters
Ella Strack
The ultimate Kiwi summer treat with a twist! Crispy, sweet pineapple bites meet a drizzle of hot honey for a flavour combo that’s seriously next level.
Ingredients
4–6 pineapple rings (fresh or canned, well drained and patted dry)
- 1 cup Pub Crawl
½ cup of cold beer (to mix with batter)
- Vegetable oil for deep frying
Icing sugar or Sweet Sesh for serving
Directions
- Start by patting the pineapple rings dry with paper towels to remove any excess moisture.
- In a large bowl, whisk the Pub Crawl together with ½ cup of cold beer until smooth and well combined. Set aside.
- Heat the oil in a deep fryer or heavy-based pan to 180°C, making sure there is enough oil to fully submerge the pineapple rings.
- Dip each pineapple ring into the batter, coating it thoroughly. Carefully lower the battered rings into the hot oil, frying in batches if necessary to avoid overcrowding.
- Fry the pineapple rings for about 2–3 minutes per side, or until they turn golden brown and crispy. Use tongs or a slotted spoon to turn them gently for even cooking.
- Once cooked, transfer the fritters to a plate lined with paper towels to drain any excess oil.
- Serve the fritters warm, either dusted with icing sugar for a classic touch or drizzled generously with hot honey for a sweet, sticky finish.
