Yield: 1 Servings
|2 cups||Fresh pineapple; cut in chunks|
|1||Habanero chile pepper; seeded and minced|
|5||Chives; finely minced|
|2||Cloves garlic; mashed & minced|
|8||Green onions; minced|
|½ cup||Milk; or more|
|½ cup||Vegetable oil; for frying|
|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.
Posted to CHILE-HEADS DIGEST V4 #294 by Judy Howle <howle@...> on Jan 30, 1998