#fritters

Dessert by pancitaseattle. Cinnamon sugar Santa Rosa maíz buñuelo with cotija and roasted Oaxacan honey ice cream.

My shaylas,,,

I fancy going to a funfair. It's been a few years since I last strolled through stands, wondering if I'd rather try my hand at coconut shie or balloons and darts, or take a ride in a bumper car. In the end, I bought myself freshly fried churros and sat on a bench, eating the delectable treat whilst observing sheer elation on very young faces. Making these Pineapple Fritters reminded me of the laughter, the music, the sugary smells, and I long for an arvo at the carnival. And since I can supply my own beignets, this time I shall hop on a bumper car!

Ingredients (serves 3):

a medium, ripe sweet pineapple

2 large eggs

25 grams/1 ounce demerara sugar

130 grams/4.5 ounces plain flour

2 teaspoons baking powder

about 1/2 cup Almond Milk

a plump vanilla bean

Vegatbale oil for frying

1/3 cup Cinnamon Sugar

Peel and cut pineapple into thick slices. Remove the hard core of the pineapple slices with an apple corer. Set aside.

Break the eggs in a medium bowl, and whisk energically with the demerara sugar until pale yellow and fluffy.

Sieve in the flour and baking powder and give a good stir.

Scrape the seeds off the vanilla bean, and add to the bowl. Gradually whisk in Almond Milk, until you have a smooth batter.

Heat vegetable oil in a large, deep skillet.

Spoon Cinnamon Sugar in a shallow plate. Set aside.

Once the oil is very hot, dip a pineapple slice into the vanilla batter, coating well, and carefully drop into the simmering oil. Fry, 2 to 3 minutes, until golden brown on each side and transfer to a plate lined with paper towels.

Then, roll into Cinnamon Sugar, and place onto serving plate. Repeat with remaining pineapple slices, frying them in small batches.