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Pineapple Fritters

Fried pineapple slices coated in sugar and batter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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

  1. Slice the pineapple into ½‑inch thick slices and cut each slice in half.

  2. Dip the pineapple pieces in fine sugar to coat them thickly.

  3. Dip the sugar‑coated pineapple into the frying batter.

  4. Fry until golden brown and crispy.

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
Provides the fruit filling and its natural sweetness and moisture inside the crisp coating.
Frying batter
Forms a crisp, golden coating that seals in the fruit while it fries.
Fine sugar
Caramelizes on the surface during frying, adding sweetness and browning.

The step that matters

Fry until golden brown and crispy. Frying at the right heat sets the batter quickly and browns it before the pineapple overheats or the coating absorbs excess oil. Too cool a pan leaves greasy fritters, while too hot a pan burns the sugar before the batter is cooked 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.

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