Tuesday, May 8, 2012

Pineapple Fritters

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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