Baby Pineapple Fritters
Ingredients
- For the pineapples
- 4 Pineapple
- For the batter
- 200 grams Pastry flour
- 140 milliliters milk
- 50 milliliters mineral water
- 2 Tbsps vegetable oil
- 3 eggs
- ½ Vanilla bean (split lengthwise and seeds scraped out)
- 1 tsp lemon zest
- 1 pinch salt
- 2 Tbsps sugar
- 750 milliliters vegetable oil (for frying)
- For the cream
- 1 cup Whipped cream
- 250 grams Quark
- 50 grams sugar
- To garnish
- 4 Cape gooseberries
- 4 pcs Banana leaf
Preparation steps
For the pineapples: Peel the baby pineapples with a sharp knife, core with a pineapple corer and then cut each pineapple into 5-6 slices. For the batter: Separate the eggs. Whisk the flour, milk, mineral water, oil, egg yolks, vanilla bean seeds and lemon zest together. Whip the egg whites, salt and 2 tablespoons sugar until stiff and then fold into the batter.
Heat the oil to 160°C (approximately 325°F). Working in batches, dip 16 pineapple slices in the batter and deep-fry until golden brown. Drain on paper towels and let cool.
Cut the remaining pineapple slices into pieces, mix with the quark and sugar. Whip the cream until stiff and then fold in. Line the dessert plates with banana leaves. Layer the pineapple fritters and pineapple cream in stacks. Garnish each with 1 cape gooseberry to serve.
