Fried Pineapple Rings with Coconut Dipping Sauce
Fresh pineapple slices in a light sparkling water batter, fried until golden and served with a coconut dip.
Equipment
- Deep pan
- deep fry thermometer
- Whisk
- Paper towels
Ingredients
Main Ingredients
- 1 fresh pineapple peeled, cored, cut into 8 rings about 1/2 inch thick
- 1 cup all purpose flour
- 1 tbsp cornstarch
- 1 tbsp granulated sugar
- ½ tsp baking powder
- ¼ tsp ground cinnamon
- 1 cup sparkling water cold
- 2 cup vegetable oil for frying, about 2 tbsp absorbed
- ½ cup coconut cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 pinch salt
- 2 tbsp toasted shredded coconut optional
Instructions
Cooking
- Slice. Cut a peeled, cored pineapple into 8 rings and blot dry.
- Batter. Whisk the dry ingredients, then stir in the cold sparkling water.
- Dip. Whisk the coconut cream, powdered sugar, vanilla, and salt, and chill.
- Fry. Heat oil to 350 degrees F, dip each ring in batter, and fry 2 to 3 minutes per side until golden. Drain on paper towels.
- Serve. Serve warm with the dip and toasted coconut.
Notes
Substitutions: Club soda works in place of sparkling water, and whipped heavy cream can replace the coconut cream.
Tips: Dry the fruit well and keep the oil near 350 degrees F.
Storage: Refrigerate leftovers up to 2 days and keep the dip separate.
Nutrition counts about 2 tablespoons of absorbed oil and does not include the optional toasted coconut.