Pineapple fritters with salted caramel sauce
- April 2019
- Makes 20-24
- Hands-on time 20 min, frying time 30 min
These crisp, creamy pineapple fritters are a surefire dessert winner. Sweet pineapple and thick clotted cream are combined with cinnamon before deep-frying to golden perfection. Served with a salted caramel sauce, you’ll find it hard to eat just one.
Prefer pears? Try our pear fritters with fennel sugar.
- 6.6g (2.9g saturated)
- 12g (8.9g sugars)
- 200g fresh pineapple wedges, roughly chopped
- 100g self-raising flour
- ¼ tsp baking powder
- ¼ tsp ground cinnamon, plus an extra pinch
- 3 tbsp golden caster sugar
- 2 medium free-range eggs
- 2 tbsp clotted cream
- Vegetable oil for shallow frying
- 1 tbsp golden icing sugar
For the salted caramel sauce
- 100g golden caster sugar
- 30g salted butter
- 6 tbsp clotted cream
- Pinch sea salt flakes
You’ll also need…
- Digital probe thermometer (optional)
- Baking sheet lined with kitchen paper
- Put the pineapple in a sieve lined with a clean J-cloth set over a bowl. Squeeze to release any juice, then set aside to drain (keep the juice).
- To make the caramel sauce, put the 100g golden caster sugar, butter, clotted cream and a pinch of sea salt flakes in a heavy-based pan with 5 tbsp of the reserved pineapple juice and heat gently until the butter and sugar have melted. Increase the heat and bubble until the liquid turns a deep golden colour. Add a splash more pineapple juice if you like a looser consistency. Cool the sauce slightly, then pour into a jar and set aside.
- Put the flour, baking powder, ¼ tsp ground cinnamon and 3 tbsp golden caster sugar in a mixing bowl and whisk to combine. Whisk in the eggs and clotted cream, then whisk in the pineapple pulp from the J-cloth until smooth. Add more pineapple juice to loosen if it feels a little stiff – it should be like a thick pancake batter (see Make Ahead).
- Heat 2-3cm vegetable oil in the frying pan until it reads 180°C on a digital thermometer (if you don’t have one, a cube of bread should turn golden in about 30 seconds).
- Carefully drop a teaspoonful of batter into the hot oil – use a second teaspoon to ease the mixture off and help create a round shape in the oil. Fry the fritters for about a minute until golden, then carefully flip over and fry for a further minute or so until golden all over and puffed. Remove with a slotted spoon and set on the lined baking sheet to drain any excess oil. Fry in batches of 4-6 fritters depending on the size of your pan, bringing the oil back up to temperature each time.
- Pile the fritters up in a serving dish, sift over the icing sugar, add
a pinch of cinnamon, then drizzle with salted caramel sauce to serve.
Keep leftover caramel sauce in a sterilised jar in the fridge for up to 2 weeks. Warm to soften for use.
You can make the batter a few hours ahead if you want to. Cover and chill, then mix briefly with a balloon whisk to make sure it’s smooth before frying.
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