Fried Pineapple Rings

One of my favorite things about weekends is that who-has-to-make-dinner doesn’t default to the person who gets home the earliest (hint: that’s usually me).

Truth be told, I think that Yuseff is a way better cook than me, so I love when he makes something that I would for sure mess up. Last night, he made carne asada. I forgot to take a picture of the flank steak and tortilla, but check out his guacamole, pico de gallo, and queso sauce:


I contributed to the meal by making dessert: Fried Pineapple Rings! They tasted like a pineapple donut and were perfect served hot with vanilla ice cream.

This recipe makes enough batter for 5 or 6 fresh pineapple rings, or a whole can of the canned rings, since they are smaller. I only made three fried rings from a fresh pineapple and diced the rest to eat for a snack.

Fried Pineapple Rings

Step 1: Remove the stem of a ripe pineapple by twisting until it pops off. Slice off the ends and discard them. Slice 1/4 inch rings. Trim the rind from the edges and use a smaller knife to cut out the core.

Step 2: Combine 1 beaten egg, 1/2 cup milk, 2 tbsp sugar, and 1 cup flour. The batter will be very thick and sticky.

Step 3: Heat canola oil in a small saucepan over medium-low heat. It’s ready if it sizzles and spits when you sprinkle some water droplets in it. Dip the pineapple rings into the batter and coat evenly. Drop the battered rings into the hot oil. Once it floats to the top, turn it over to brown the other side.

Step 4: While the rings are frying, pepare a bowl with cinnamon sugar. Put the rings into the cinnamon sugar and coat immediately after removing from the oil.  

serve with vanilla ice cream



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