These are just scrumptious! Juicy pineapple on the inside and flaky layers of crisp buttermilk pancake on the outside, smothered in creamy whipped cream. Perfect for a cool summer night treat. I think they'd also be great dusted in toasted coconut with a cherry on top!
Pineapple Fritters
- 1 (20 oz) can pineapple slices, in juice
- 1/2 cup canola oil
- 2/3 cup buttermilk pancake mix
- 3 Tbsp powdered sugar
- sweetened whipped cream
Drain pineapple. Heat oil in large frying pan over medium high heat until hot. Place the pancake mix in a shallow bowl. Coat both sides of pineapple slices, one at a time, with the dry pancake mix, shaking off excess. Fry pineapple slices in hot oil in batches until golden brown, 1 1/2 to 2 minutes total. With a slotted spoon, remove to a double thickness of paper towels to drain. Transfer fritters to dessert plates. Sift powdered sugar over top. Serve hot, topped with whipped cream.
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