Deep Fried Pineapple

Deep fried Pineapple In Coconut Batter

12 oz. fresh pineapple, free of skin and cut into 1” cubes
8 oz. beer
1 cup self-rising flour
a touch of water, if needed
2 tsp. sugar
2 oz. coconut
a little flour
6 Tbsp. dark rum
1/4 cup powdered sugar
juice of half a lemon

Dry the pineapple on a piece of paper towel. Heat the fryer to 375°F.

Whisk together flour and beer; add enough water to make a thick fritter batter. Stir in the sugar and coconut.

Dust the pineapple in a little flour, then pop it straight into the batter. Gently shake off excess batter and then drop the coated pineapple pieces, one by one, into the hot oil. (Do not cook more than 8 pieces at a time or the temperature of the oil will dip and the pineapple will not crisp up the way it should).

When cooked, lift out the pieces with a slotted spoon and drain well on absorbent paper, repeating the process until all the pineapple is cooked. Sprinkle pineapple pieces with a little sugar and keep warm but uncovered.

Warm together the rum, sugar and lemon juice and just spoon over the fritters at the table.