Pineapple fritters

Ingredients

• 250 gplain flour
• 1 good pinchsalt
• ½ teaspoon (2.5 ml)bicarbonate of soda
• 1 tablespoon (15 ml)soft butter
• 50 mlpineapple juice
• 100 gsugar
• 1egg
• To tastevanilla flavouring
• ½ teaspoon (2.5 ml)food colouring

Instructions

1. 1

   Mix dry ingredients

   Combine the flour, bicarbonate of soda, salt, sugar and soft butter.

2. 2

   Add wet ingredients

   Make a hollow in the middle and pour in the pineapple juice, egg, vanilla flavouring and food colouring.

3. 3

   Mix the batter

   Stir everything together thoroughly.

4. 4

   Fry and serve

   Heat oil and fry the batter. Serve the fritters hot with yoghurt.

What are pineapple fritters?

These are small, sweet batter fritters flavoured with pineapple juice, presented here as a quick dish inspired by Côte d’Ivoire. The recipe keeps the preparation straightforward: mix the ingredients, then fry without leaving the batter to rest.

Pineapple juice brings a fruity note, while sugar and vanilla give the batter its dessert-like character. Serve them warm, as the recipe suggests, with yoghurt.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 4g protein, 33g carbs, 8g fat.

Flour and sugar provide most of the carbohydrates, while the butter and frying oil contribute most of the fat; the egg adds some protein. For a more balanced plate, serve a modest portion with yoghurt and fresh fruit.

The batter ingredients

Flour and sugar: the flour forms the body of the fritters, while sugar adds sweetness. Soft butter is mixed in with them at the start.

Pineapple and egg: these go into a hollow in the dry mixture and help bring the batter together. Add the vanilla and colouring at the same stage.

Mixing without a rest

Mix thoroughly once the wet ingredients are added so there are no obvious pockets of dry flour. The recipe does not call for a resting period, so you can move straight on to frying.

Frying the fritters

Hot oil: heat it before you begin frying, as directed. The method does not specify an oil temperature or batch size, so work in manageable batches and avoid crowding the pan.

Doneness: the recipe gives no frying time, so check the fritters as they cook and take them out once they are golden and cooked through. Let excess oil drain away before serving.

How to serve them

Serve the fritters hot with yoghurt for a cool, tangy contrast to the sweet batter. They are also easy to offer as a small dessert or snack alongside fresh fruit.

Timing and preparation

The stated total time is 25 minutes, and there is no resting time. Measure the ingredients before heating the oil so the batter is ready to fry as soon as it is mixed.

Recipe notes & tips

• Measure out the ingredients before you start, as the batter needs no resting time.
• Make sure the butter is soft enough to mix easily with the flour and sugar.
• Add the wet ingredients into the hollow gradually to make mixing easier.
• Fry in manageable batches so the pan does not become crowded.
• Drain the fritters briefly after frying and serve them while warm.

Variations

• More pineapple: serve with extra pineapple pieces for a fruitier plate.
• Citrus note: add a little finely grated lemon zest to the batter.
• Spiced version: mix a pinch of cinnamon into the flour.
• Vanilla yoghurt: stir vanilla flavouring into the yoghurt served alongside.
• Colour-free: leave out the food colouring for a plain golden finish.

Common mistakes to avoid

• Uneven mixing: stir thoroughly after adding the wet ingredients so dry flour is incorporated.
• Crowded pan: fry in smaller batches to give the fritters room to cook.
• Oil not hot enough: allow the oil to heat before adding the batter.
• Overcooking: watch the fritters as they fry and remove them once golden and cooked through.
• Serving cold: bring the fritters to the table soon after frying, as the recipe recommends serving them hot.

How to store

Cool leftovers and refrigerate in an airtight container for up to 2 days. Reheat briefly in an oven or air fryer until warmed through; they are best freshly fried.

Frequently asked questions