Easy Pineapple Fritters

Name: EASY Pineapple Fritters
Total time: 1 h
Cuisine: French
Ingredients: 10 - 12 slices of canned pineapple (one 20 oz. can); 2/3 cup + 3 tablespoons (200 ml) whole milk; 1 large egg, room temperature; 2/3 cup + 2 tablespoons (100 g) all-purpose flour; 4.2 oz (120 g) shredded coconut; 2 1/2 tablespoons (20 g) icing (powdered) sugar; 1 pinch of salt; 1 tablespoon olive oil; 33.8 fl oz (1 liter) frying oil

Modified: Aug 7, 2023 · Published: Aug 11, 2021 by Irina Totterman · This post may contain affiliate links · 49 Comments

Hello and welcome! Grab a cup of coffee and enjoy the recipe (or your next baking tip). Don’t forget to save it for later!

Jump to Recipe

This easy pineapple fritters recipe is a keeper to make all year round. Choose a delicious way to start your day with deep fried pineapple rings accompanied by a cup of coffee. Or enjoy them for brunch or as a tasty snack anytime.

Pineapple fritter with the rest of fritters on a marble board

These French-style pineapple fritters (beignets d'ananas in French) are crispy fried pineapple rings with a coconut layer outside and a juicy pineapple slice inside.

Jump to:

What are pineapple fritters?
Why you should try this recipe
Ingredients
Recipe variations
How to make pineapple fritters
Expert Tips
How to serve it
Storing and freezing
Recipe FAQ
Love dessert fritters? Try these next!
Recipe card
Comments

Dough fritters are a staple in many cuisines, from beignets in France, frittelle in Italy, and oukoumades in Greece to tempura in Japan, whitebait fritters in New Zealand, doughnuts, and corn fritters in the United States.

But when it comes to fruit fritters, they hold a special place in every cuisine. Whether made with fresh, frozen, or canned fruit, these fritters are a delicious treat.

Stacked deep-fried pineapple rings with half of the ring on a marble board

What are pineapple fritters?

Pineapple fritters are a no-bake dessert made by dipping pineapple rings or crushed pineapple in batter, coconut, or breadcrumbs, then deep-frying until it becomes crispy and golden.

Why you should try this recipe

This pineapple fritters recipe is easy, quick, and loved by kids and adults.

Using canned or fresh fruit makes this no-bake dessert an all-year-round favorite.

It is made with whole fruit rings, not crushed pineapple.

The fritter batter recipe is the only one you need to make fruit fritters: apples, bananas, etc. Coat fruit in the batter, grated coconut, and deep-fry.

Homemade pineapple fritters are finger foods perfect for breakfast, snacks, and summertime gatherings.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Pineapple: Use canned pineapple rings (1 oz. can) or replace them with pineapple slices.

Milk: Use whole milk or replace it with the same amount of coconut milk.

Egg: You will need one large egg at room temperature.

Flour: The recipe calls for all-purpose flour.

Shredded coconut: Use organic unsweetened shredded coconut.

Icing sugar: Make it yourself with a coffee grinder or use powdered or confectioners' sugar.

Salt: A pinch of salt enhances the flavor of the fritter batter.

Oil: Use olive oil for making the batter and vegetable oil for frying. Its smoke point is high enough: between 440°F (226°C) and 450°F (232°C). You can also use other neutral, high-heat oils such as canola oil, sunflower oil, or peanut oil, but they are more expensive.

Recipe variations

Pineapple rings: Use fresh or frozen pineapple to make the fritters.

Pineapple fritter batter: Replace all-purpose flour with a 1:1 gluten-free baking blend to make gluten-free pineapple fritters.

Coating: Coat pineapple rings in batter, with or without coconut. Alternatively, only wrap them in shredded coconut or breadcrumbs and deep-fry.

Half of the fried pineapple ring, a knife, and three fritters on a marble board

How to make pineapple fritters

To make the pineapple fritter batter, sift plain flour with a flour sifter in a large bowl. Combine flour with icing sugar.

Make a fountain in the center of the flour mixture, pour in the egg and olive oil (photo 1), and mix with a rubber spatula or a wire whisk.

Then pour cold milk little by little and mix: you will obtain a thick enough and smooth batter resembling pancake batter (photo 2). Cover the bowl with plastic film and refrigerate for 2 hours.

Photo 1: Egg, oil with dry ingredients in a bowl Photo 2: Batter in a bowl — **PHOTO 1 PHOTO 2**

Meanwhile, drain pineapple rings using a kitchen paper towel. Pour frying oil into a large saucepan or a large skillet and heat it over medium heat to 350°F (175 degrees C): use a cooking thermometer.

Pour shredded coconut on a shallow plate. Dip pineapple rings in the batter mixture to coat them thoroughly, and shake off the excess batter.

Then put them in shredded coconut (photo 3). Finally, dip two pineapple slices coated in the batter and coconut in hot oil.

Cook them for about 1 to 3 minutes per side, turning them over with two forks or tongs until the fritters become golden brown (photo 4).

Photo 3: Fruit ring covered with shredded coconut Photo 4: Rings in a pan with oil — **PHOTO 3 PHOTO 4**

Continue with the rest of the pineapple rings, cooking them two by two. Remove fritters with a slotted spoon, drain on paper towels, and serve immediately.

Pineapple fritters on a serving board; a teacup in the background

Expert Tips

Be sure the pineapple rings are well-drained and patted dry; otherwise, the fritter batter will not stick.
If you do not have a cooking thermometer, put 3 to 4 raw, dry corn kernels in the oil. Once they burst, the oil is at the right temperature.
Do not overcrowd the saucepan while frying: fry two pineapple rings at once. Cooking more than two rings at once can drop the frying oil temperature and greasy fritters instead of crispy ones.
Set the oven on low heat to keep the finished fritters warm, and place rings on a baking sheet lined with a paper towel. Keep fritters in the oven until ready to serve.

How to serve it

Pineapple fritters are best served warm. Here are a few serving suggestions.

Serve them with chocolate sauce.
Add a drizzle of warm caramel sauce or your favorite syrup.
Sprinkle fritters with icing (powdered) or cinnamon sugar (mix of 1 cup (225 g) granulated sugar and a teaspoon ground cinnamon).
Finally, accompany pineapple fritters with your favorite ice cream.

Storing and freezing

Pineapple fritter rings are best eaten on the same day. You cannot store them in the fridge. Pineapple fritters cannot be frozen, either.

Recipe FAQ

Who invented pineapple fritters?

The first pineapple fritters recipe appeared in 1861 in "The Book of Household Management," edited by Isabella Beeton.

Can fritter batter be made ahead?

Once you make the pineapple fritter batter, cover it with plastic film and refrigerate for 2 hours. You can store it overnight.

Do you need a deep fat fryer to make these fritters?

You do not need a deep fat fryer to make pineapple fritters; you can use a saucepan with frying oil and forks or tongs.

How many calories is a pineapple fritter?

One serving is one pineapple fritter that contains only 77 calories. Considering a 2,000-calorie daily value, you eat only 3.85 percent of your day's calories with each fritter.

How many carbs are in a pineapple fritter?

A pineapple fritter is about 9.9 grams of carbohydrates, only 3.3 percent of a 300-gram daily value.

Can you reheat pineapple fritters?

Reheat pineapple fritters in a toaster or regular oven at 375°F (190°C) for 5 minutes. This will revive their crispness instantly.

Love dessert fritters? Try these next!

If you love these deep fried pineapple fritters, you will also enjoy other fritter batter recipes on the website.

Blueberry fritters
Apricot fritters
Apple fritters
Nun's Farts (French deep-fried beignets donuts)

You can follow me on Instagram, Pinterest, Facebook to see what I am getting up to. Visit my Yummly page and save recipes to your Yummly recipe box. Also, subscribe to my newsletter.

Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was adapted from https://gourmand.viepratique.fr/. It was originally published on April 19, 2019. The recipe has been revised to include improved content and photos.

About Irina Totterman

I'm Irina, an experienced home baker with over 30 years of expertise and the blogger behind Baking Like a Chef (since 2018), where I share baking recipes, tips, and tricks. My recipes have been featured in the renowned French Chef Simon and Le Journal des Femmes.