Pineapple Fritters

This is a delectable way to enjoy pineapple. The crispy coating makes a nice contrast to the soft sweetness of the fruit. Quick and easy, it is always pleasing.


  • 450 g (1 lb) fresh pineapple
  • 600 ml (1 pint) groundnut oil for deep-frying

For the Batter

  • 50 g (2 oz) potato flour or cornflour
  • 25 g (1 oz) plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • A pinch of salt
  • 2 teaspoons groundnut oil
  • 150 ml (5 fl oz) water


Peel the pineapple and cut it into thick pieces, discarding the tough core.

Mix the batter by combining the potato flour or cornflour with the plain flour, baking powder, bicarbonate of soda, salt, oil and water. Blend until you have a smooth batter.

Heat a wok or large frying-pan over a high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, turn the heat down to moderate.

Dip the pineapple pieces into the batter mixture using a slotted spoon and drain off any excess batter. Deep-fry them for 2 minutes or until golden brown. Remove with a slotted spoon and drain on kitchen paper. Repeat the process until you have fried all the fruit. Serve at once.