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Pineapple & ginger fritters
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150g self-raising flour, plus extra for dusting
½ tsp baking powder
1 tbsp Bart Infusions Ginger Paste
275ml sparkling mineral water
500g Waitrose Pineapple Fridge Pack, drained
500ml sunflower oil
Icing sugar, for dusting
250g jar Waitrose 1 Salted Caramel Dipping Sauce
1 tsp Bart Chinese Five Spice
Waitrose 1 Madagascan Vanilla Ice Cream or Waitrose 1 Malaysian Coconut & Lime Ice Cream, to serve (optional)
1. In a large bowl, mix the flour and baking powder together. Whisk in the ginger and sparkling water to make a thick batter. Leave to stand for 10 minutes. Pat the pineapple dry with kitchen paper, then dust with flour to coat evenly.
2. Warm the oil in a medium saucepan over a high heat, ensuring it doesn’t come further than halfway up the sides. It is hot enough when it’s shimmering and a small cube of bread turns golden in about 30 seconds.
3. Cooking in small batches, dip the pineapple into the batter, then into the oil. Cook for 1-2 minutes, turning over if necessary, until golden and piping hot throughout. Remove with tongs and drain on some kitchen paper. Dust with icing sugar and keep warm while you cook the rest. If you wish, use up any remaining batter by drizzling it into the hot oil to make ‘scraps’. Cook until golden, then remove and drain on kitchen paper.
4. Mix the caramel sauce with the five spice blend and warm according to pack instructions. Serve with the pineapple and some ice cream if you wish.
Typical values per serving:
This recipe was first published in January 2017.