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Ingredients
Pineapple Fritters
- For the pineapple
- 125 grams Pastry flour
- 1 pinch salt
- 1 Tbsp sugar
- ⅛ l dry Cider
- ⅛ l milk
- 2 eggs
- 1 small Pineapple (1 kg or approximately 2 lbs)
- 750 milliliters vegetable oil (for frying)
- For the pomegranate cream
- 2 pomegranates
- 200 grams Whipped cream
- 1 packet Vanilla sugar
- For garnish
- 2 Tbsps Coconut
- Lemon balm
For the pineapple, mix the flour, salt, and sugar in a bowl. Whisk in the cider, milk, and eggs.
Cut off both ends of the pineapple. Stand the pineapple vertically on a cutting board and remove the outer shell down to the brown "eyes", then cut crosswise into slices.
Remove the hard stalk in the center with a cookie cutter, then pat the slices dry.
Heat the oil to 180°C (approximately 350°F). Dip the pineapple slices in the batter and fry individually until golden brown. Drain on paper towels.
For the pomegranate cream, halve the pomegranates and remove the seeds, setting some aside for garnish. Whip the cream and sprinkle in the vanilla sugar, then fold in the pomegranate seeds.
Garnish the pineapple slices with coconut shavings and sprinkle with pomegranate seeds. Top with the pomegranate cream and lemon balm.