How To Make Pineapple and Coconut Fritters

When throwing a tropical themed party such as a Hawaiian Luau or just a humble Beach Party, nothing says tropical more than pineapples and coconuts, sweet and juicy fresh and raw, but even juicier when warm and crunchy.
The following recipe calls for shallow frying, but if your outdoors BBQ is ok.
Difficulty: Easy
If using fresh pineapple, cut into 5mm slices. Remove moisture from pineapple slices by placing on a paper towel, use a second sheet if necessary to make them as dry as possible.
While the pineapple is being drained of its juices wiz the bread in a food processor until it has formed fine crumbs.
Combine the bread crumbs with the coconut, cinnamon and sugar in bowl.
Place the flour on a large plate.
Beat two eggs in a bowl.
Now take the pineapple slices and dip first in the flour, then eggs, then bread crumb mixture, pressing on with fingertips.
Place oil in pan about 1cm deep and heat.
Cook fritters a few at a time spooning hot oil over them for 5 to 6 minutes or until golden. Drain excess oil on paper towels.
Serve on their own for a yummy finger food or make a dessert out of them by serving with vanilla ice cream and chocolate or caramel sauce. Yum!
Items needed
  • 880g canned pineapple or a large fresh pineapple. 1/4 cup plain flour 2 eggs, lightly beaten 3 cups fresh white bread crumbs 1/2 cup shredded coconut 1/3 cup raw sugar 2 teaspoons ground cinnamon Canola oil, for shallow-frying