Caribbean pineapple fritters

Yield: 1 Servings

Measure 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

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

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