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EASY Pineapple Fritters

Four pineapple fritters on a cutting board with a yellow cup on the background.
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The pineapple fritters are crispy deep-fried pineapple rings made with canned pineapple generously coated with coconut. Enjoy them for breakfast or anytime, especially with a cup of coffee.



For fritter batter:

  • 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

For frying:

  • 33.8 fl oz (1 liter) frying oil

* If needed, please refer to Baking Conversion Charts.


  1. To make the fritter batter, sift flour with a flour sifter and combine flour with icing sugar in a large bowl. Make a fountain in the center of the flour mixture, pour in the egg and olive oil, and mix with a rubber spatula or a wire whisk.

  2. Then pour cold milk little by little and mix: the dough will be smooth and thick enough and resemble pancake batter. Cover the bowl with plastic film and refrigerate for 2 hours.

  3. Meanwhile, drain pineapple slices using a paper towel. Heat frying oil in a large saucepan to 350°F (175°C): use a cooking thermometer. Pour shredded coconut on a shallow plate. Dip pineapple slices in the batter to coat them thoroughly, shake off excess batter, and then put them in shredded coconut. Dip two pineapple slices coated in the batter and coconut in hot oil.

  4. Cook them for about 1 to 3 minutes per side, turning them over with two forks or tongs until the fritters become golden brown. Continue with the rest of the pineapple slices, cooking them two by two. Drain pineapple fritters on paper towels and serve immediately.


  1. Be sure the pineapple slices or rings are well-drained and patted dry; otherwise, the fritter batter will not stick.
  2. 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.
  3. 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.
  4. 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. 
  5. The calorie count is calculated per pineapple ring and does not include the frying oil since its amount will vary depending on the oil used, cooking time, and temperature. 





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