Caribbean pineapple fritters
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Fresh pineapple; cut in chunks |
| 1 | Habanero chile pepper; seeded and minced | |
| 5 | Chives; finely minced | |
| 1 | Onion; minced | |
| 2 | Cloves garlic; mashed & minced | |
| 8 | Green onions; minced | |
| ½ | teaspoon | Turmeric |
| 1¼ | cup | Flour |
| ½ | cup | Milk; or more |
| ½ | cup | Vegetable oil; for frying |
| 2 | Eggs; beaten | |
| Salt and pepper | ||
| Pineapple rings; for garnish | ||
Directions
These 2 are from Diana Rattray, Southern Cuisine, the Mining Co.
Mix first seven ingredients; set aside.
combine flour, milk, eggs, and salt and pepper together and beat well with an electric mixer. Cover and refrigerate for about 4 hours. After 4 hours, combine fruit with batter.
Heat the vegetable oil in a deep skillet. Drop batter in by spoonfuls and fry for about 5 minutes, or until they are golden brown. Remove fritters and drain on paper towels. Serve cold, garnished with pineapple rings.
Serves 6.
Posted to CHILE-HEADS DIGEST V4 #294 by Judy Howle <howle@...> on Jan 30, 1998