Name: Pineapple coconut fritters
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Ingredients: 750.00 ml fresh white breadcrumbs; 32.50 gm shredded coconut; 5.00 gm ground cinnamon; 82.50 gm raw sugar; 62.50 ml plain flour; 800g pineapple, peeled, cut into 5mm-thick slices; 2 eggs, lightly beaten; vegetable oil, for shallow-frying; vanilla ice-cream, to serve; 180g packet milk chocolate caramels; 252.50 gm coconut milk

Pineapple coconut fritters

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Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

Ingredients:

750.00 ml fresh white breadcrumbs
32.50 gm shredded coconut
82.50 gm raw sugar
62.50 ml plain flour
800g pineapple, peeled, cut into 5mm-thick slices
2 eggs, lightly beaten
vegetable oil, for shallow-frying
vanilla ice-cream, to serve
180g packet milk chocolate caramels
252.50 gm coconut milk

Instructions:

In a saucepan over medium heat, melt caramels with coconut milk, stirring constantly until smooth for about 8 minutes. Let it gently simmer, stirring, until slightly thickened for about 1 minute. Remove from heat.
In a bowl, mix together breadcrumbs, coconut, cinnamon, and sugar. Spread flour on a plate. Dredge pineapple slices in flour, then coat with eggs, followed by the crumb mixture, pressing gently with your fingertips to adhere.
In a large frying pan, add enough oil to reach a depth of 1cm. Heat over medium heat until hot. Cook fritters in batches, spooning hot oil over them, for 5 to 6 minutes or until golden. Drain on paper towels.
Plate the fritters, then generously drizzle them with the sauce, and finally, add a scoop of creamy ice-cream on top before serving.

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