Pineapple Fritters with Ice Cream

Serves 4

Time 30 minutes

Ingredients

1 small ripe pineapple, peeled, cored and cut into 2cm rings or wedges

150g plain flour

50g cornflour

1 tsp baking powder

175ml chilled sparkling water (plus a little extra if needed)

1L vegetable oil, for frying

Cinnamon Sugar

50g caster sugar

1 tsp ground cinnamon

To Serve

4 scoops vanilla or coconut ice cream

2 tbsp honey or maple syrup, to drizzle

Sea salt flakes, a pinch

Method

Pour the vegetable oil into a deep saucepan to a depth of about 5 cm and heat to 180°C.

In a mixing bowl, whisk together 100g plain flour, cornflour, and baking powder. Gradually add the chilled sparkling water, whisking gently until you have a smooth, light batter that coats the back of a spoon.

Pat the pineapple pieces dry with a paper towel. In a shallow bowl, mix the caster sugar and cinnamon, then set aside.

Working in batches, dip the pineapple in the remaining flour, then into the batter, letting any excess drip off, and carefully lower into the hot oil. Fry for 2–3 minutes, turning occasionally, until golden and crisp. Remove with a slotted spoon, drain on a wire rack, and immediately toss in the cinnamon sugar to coat.

Serve the warm pineapple with a sprinkle of cinnamon sugar, a scoop of ice cream, a drizzle of honey or maple syrup, and a pinch of sea salt flakes.