CookEat Recipe
Pineapple Fritters au Maraschino
Pineapple slices first poached in sugar syrup, then batter-fried and laid over warm maraschino sauce.
Method
Steps
Step 1
Peel one small pineapple, remove eyes and core, and slice it.
Step 2
Boil the slices with 57 g sugar and 355 mL water for five minutes.
Step 3
Lift out and drain the fruit; reduce the remaining syrup to half its recovered volume, then add two tablespoons maraschino and keep warm.
Step 4
For the batter, mix 227 g flour, two tablespoons olive oil, half a teaspoon salt, one tablespoon icing sugar, three egg yolks, 60 mL cold water, 120 mL cold milk and one teaspoon vanilla essence.
Step 5
Mix five minutes.
Step 6
Immediately before coating, beat the same three whites to a froth and fold into the batter for one minute.
Step 7
Coat the pineapple slices with the batter and deep-fry in refined canola oil for about ten minutes, turning with a skimmer, until the egg coating reaches 74°C.
Step 8
Drain on a rack or absorbent paper and trim uneven edges.
Step 9
Spoon the warm maraschino syrup onto the serving plate, arrange the fritters on top and dust lightly with icing sugar.
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