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Woolworths Spicy Pineapple Fritters

Spicy Pineapple fritters
(image source: http://www.romfordchinatown.co.uk/)

Spicy Pineapple fritters

Recipe by: Lisa Petersen

440g Woolies canned pineapple
200ml milk
1 egg
100g flour
80g Panko breadcrumbs
10g Woolies smoked chilli flakes
20g icing sugar
1 pinch of salt
1Tbsp oil
Frying oil
1 cup Woolies heavy cream
1 cup brown sugar
1/2 cup unsalted butter
small pinch of salt
1 teaspoon Woolies vanilla paste
Woolies pineapple sage plant

Method
Batter
Sift the flour and icing sugar into a bowl.
Make a well in the centre of dry ingredients, pour in the egg and oil and mix with a spatula.
Pour the milk little by little and mix (the dough will be smooth and thick enough). Cover the bowl with cling wrap and refrigerate while you get the other components ready.
Meanwhile, drain pineapple slices. Heat the frying oil. Pour the Panko breadcrumbs on a shallow plate and sprinkle over Woolies smoked chilli flakes.
Dip pineapple slices in the batter to coat them completely and then put them in the Panko and chilli flakes mixture.
Dip two pineapple slices coated in the batter and Panko chilli mix in very hot frying oil. Cook them over medium heat, turning over until the fritters become golden brown.
Continue with the rest of pineapple slices. Drain pineapple fritters on a paper towel and serve with Woolies Pineapple sage toffee sauce.
Pineapple Sage Toffee Sauce
Place the heavy cream, brown sugar, butter and salt in a medium saucepan and simmer over medium heat.
Stir constantly until the sauce thickens and turns into rich caramel colour, about 10-12 minutes.  
Remove from heat and set aside.
Pick about 4 pineapple sage leaves, chiffonade/chop and add to the toffee sauce. Then stir in the vanilla extract.  
Plate Spicy pineapple fritters with your delicious pineapple sage infused dipping sauce on the side. Garnish with Woolies edible flowers, deep fried pineapple sage leaves and dust with icing. Dip and enjoy.

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