Skip to main content
Dessert

Pineapple Fritters

Fried pineapple slices coated in batter, served with a sweetened pineapple juice sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Pineapple and sugar are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 4,841 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Pineapple Fritters

Ingredients

Directions

Make the fritters

  1. Immerse slices of pineapple in a good batter.

  2. Carefully fry in deep fat until golden brown.

Serve

  1. Serve with a sauce made from sweetened and slightly thickened pineapple juice.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pineapple + sugartop 19% of all pairs
    Smell alikelow
    Cooked together4,841 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pineapple slices
Provide the fruit that is coated in batter and fried, becoming sweet and soft inside.
Batter
Forms a crisp, golden coating that seals in moisture while the fritter fries.
Pineapple juice
Flavors the sauce with fruit sweetness and acidity, and thickens to coat the fritters.
Sugar
Sweetens the pineapple juice sauce and promotes browning on the surface.

The step that matters

Frying in deep fat until golden brown. Fry carefully at a steady temperature so the batter sets and browns before the fruit overheats. Oil that is too cool makes greasy fritters, while oil that is too hot browns the outside before the batter cooks through.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Pineapple SherbetPineapple Sherbet116 recipesPineapple PuddingPineapple Pudding72 recipesPineapple CreamPineapple Cream58 recipesPineapple JellyPineapple Jelly39 recipes