Pineapple fritters with salted caramel sauce

Pineapple fritters with salted caramel sauce
  • Serves icon Makes 20-24
  • Time icon 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.

Nutrition: PER FRITTER (FOR 24)

Calories
113kcals
Fat
6.6g (2.9g saturated)
Protein
1.2g
Carbohydrates
12g (8.9g sugars)
Fibre
0.4g
Salt
0.2g
Calories
113kcals
Fat
6.6g (2.9g saturated)
Protein
1.2g
Carbohydrates
12g (8.9g sugars)
Fibre
0.4g
Salt
0.2g

Ingredients

  • 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

Method

  1. 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).
  2. 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.
  3. 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).
  4. 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).
  5. 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.
  6. 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.

delicious. tips

  1. Keep leftover caramel sauce in a sterilised jar in the fridge for up to 2 weeks. Warm to soften for use.

  2. 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.

Recipe By

The delicious. food team

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