Ingredients:

  • 1 medium fresh pineapple (about 2–2.5 lb / 900–1,100 g), trimmed and sliced into 8 rings, OR 1 (20 oz / 567 g) can pineapple rings in juice, drained (pat dry)
  • 1 cup (125 g) all-purpose flour
  • 2 tablespoons (16 g) cornstarch
  • 1 tablespoon (12 g) granulated sugar
  • 1 teaspoon (4 g) baking powder
  • 1/4 teaspoon (1.5 g) fine sea salt
  • 1 large egg (about 50 g)
  • 3/4 cup (180 ml) ice-cold club soda or sparkling water (or beer for beer-batter variation)
  • 1 teaspoon (5 ml) vanilla extract (optional)
  • Zest of 1 small lime or lemon (optional)
  • Neutral oil with a high smoke point (vegetable, canola, or peanut) — about 3–4 cups (720–960 ml)
  • 1/2 cup (60 g) powdered sugar for dusting, OR
  • Glaze: 1 cup (120 g) powdered sugar + 2–3 tablespoons (30–45 ml) pineapple juice + 1 teaspoon (5 ml) dark rum or vanilla extract + pinch salt

Instructions:

  1. Prepare the pineapple: If fresh, peel, core, and slice into 8 even rings (~1/2-inch / 1.2 cm thick) and pat very dry. If using canned, drain and pat rings thoroughly dry.
  2. Make the batter: Whisk together flour, cornstarch, sugar, baking powder, and salt. In a separate bowl, beat the egg with vanilla. Combine wet and dry ingredients, then gradually whisk in ice-cold club soda until mostly smooth; keep batter cold.
  3. Heat the oil: Pour oil to a depth of 2–3 inches (5–7 cm) in a heavy pot or fryer and heat to 350°F (175°C). Monitor with a thermometer and adjust heat to maintain temperature.
  4. Batter and fry in batches: Lightly dust pineapple rings with flour, dip into batter letting excess drip off, and carefully lower into hot oil. Fry 2–3 minutes per side, turning once, until evenly golden and crisp. Do not overcrowd; fry 2–3 rings per batch.
  5. Drain and keep warm: Remove fritters with a slotted spoon to a wire rack set over a sheet pan to drain. Keep warm in a low oven (200°F / 95°C) if needed while finishing remaining batches.
  6. Finish: For glaze, whisk powdered sugar, pineapple juice, rum or vanilla, and a pinch of salt until smooth. While fritters are warm, drizzle or dip lightly into glaze and let set. Or dust fritters with powdered sugar and serve immediately.
  7. Serve: Serve warm with optional sides such as vanilla ice cream, caramel sauce, or lime wedges. Best eaten fresh for maximum crunch.