Name: Pineapple Beignets with Mango Carpaccio
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: Serves 4
Ingredients: 1 large semi-ripe mango, peeled, pitted and thinly sliced; 50 g/1¾ oz/scant ¼ cup caster (superfine) sugar; 125 ml/4 fl oz/½ cup beer, preferably bitter, or good dry cider; a pinch of salt; 2 tbsp caster (superfine) sugar, plus extra for dusting; 2 tbsp sunflower oil, plus extra for deep-frying; 1 small pineapple, peeled, cored, quartered lengthways and cut into small chunks about 1.5cm/⅔in thick; 2 pinches of dried pink peppercorns; 2 eggs, separated; 125 g/4½ oz/1 cup plain (all-purpose) flour

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 5

Appears in

French Countryside Cooking

By Daniel Galmiche

Published 2021

About

In my view, pineapple is made for a beignet or fritter, as its fresh, slightly sharp taste has just the right amount of acidity to cut through the batter coating. The slices of sweet mango go well with the acidity of the pineapple, too, while the piquancy of the pink peppercorns add that unusual finishing touch.