Pineapple Fritters with Ice Cream

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Serves 4 · Ready in 30 min

Golden, crispy, and perfectly sweet, these Pineapple Fritters with Ice Cream are pure dessert comfort. Juicy pineapple pieces are coated in a light batter and fried until crunchy on the outside while staying warm and tender inside.

Recipe

Serves 4 · Total 30m

Ingredients

• 1 small ripe pineapple, peeled, cored and cut into 2cm rings or wedges
• 150g plain flour
• 50g cornflour
• 1 tsp baking powder
• 175ml chilled sparkling water (plus a little extra if needed)
• 1L vegetable oil, for frying

Cinnamon sugar

• 50g caster sugar
• 1 tsp ground cinnamon

To serve

• 4 scoops vanilla or coconut ice cream
• 2 tbsp honey or maple syrup, to drizzle
• Sea salt flakes, a pinch

Method

1. Pat the pineapple pieces dry with a paper towel. In a shallow bowl, mix the caster sugar and cinnamon, then set aside.
2. In a mixing bowl, whisk together 100g plain flour, cornflour, and baking powder. Gradually add the chilled sparkling water, whisking gently until you have a smooth, light batter that coats the back of a spoon.
3. Pour the vegetable oil into a deep saucepan to a depth of about 5 cm and heat to 180°C. Working in batches, dip the pineapple in the remaining flour, then into the batter, letting any excess drip off, and carefully lower into the hot oil. Fry for 2–3 minutes, turning occasionally, until golden and crisp. Remove with a slotted spoon, drain on a wire rack, and immediately toss in the cinnamon sugar to coat.
4. Serve the warm pineapple with a sprinkle of cinnamon sugar, a scoop of ice cream, a drizzle of honey or maple syrup, and a pinch of sea salt flakes.