Pineapple-Coconut Fritters

These fritters conveniently use the same batter as the banana fritters (and the appelbeignets if you exclude the coconut to start with)


For the batter:

  • 250gr all-purpose flour
  • 15gr sugar
  • 3gr salt
  • 1/2 tsp baking powder
  • 100gr dessicated coconut
  • 2 large eggs
  • 110ml beer
  • 110ml milk
  • 15gr sunflower oil
  • 1/2 tsp vanilla extract
  • 1 fresh pine-apple or 2 cans of pineapple slices
  • sunflower oil (2 liter works best but depends on your pan, 5-6cm deep does the trick)


Make the batter: Combine the dry ingredients. Combine the liquid ingredients.
Combine the dry and liquid ingredients and mix, but do not overmix. Small lumps are fine.
Cover the bowl and leave to rest for an hour.

Meanwhile, heat the sunflower oil to 180-190°C.
Peel the pineapple by cutting off the top and bottom, and slicing off the sides. Then use diagonal lines to cut out any of the hard, dark parts in it. Cut the pineapple into 4 wedges and remove the core. Slice each wedge into 1cm thick slices.
Place the pieces on kitchen paper and push the tops with more paper, to drain any moisture. If you do not, the batter will not stick to the pineapple, the pineapple will come into contact with oil which causes big splatters everywhere (not pleasant on your skin nor to clean afterwards) and it will burn ugly spots into the fritters.

Drag a piece of pineapple through the batter and drop it into the oil. Be careful for fritters falling into the oil as the oil will be burning hot. My method is to use 2 forks to coat the pineapple, then place the fritter on one fork and sliding it gently into the oil. I bake approximately 6 at a time, but it depends on the size of your pan (I am not fast enough to get more in before I need to flip the first ones anyways). Do not overcrowd the pan as it may cause the fritters to stick together, but it will definitely drop the temperature of the oil a lot, which results in the fritters taking longer to crisp up, which will cause them to absorb more oil and becoming quite oily. Flip them over once the bottom is nicely browned (if you can, mine seem to decide themselves how they want to lay in the oil).
Take them out of the pan with a slotted spoon and drain on kitchen paper. If not eating immediately, space them out while cooling to avoid them getting squashed and becoming watery from the condensation as hot fritters are tossed on top each time.

Serve warm or cold with powdered sugar, but they go great with whipped cream (with or without cinnamon) or ice cream as well.