Name: Pineapple Fritters with Star Anise Maple Syrup
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 1 cup (250 ml) maple syrup; 6 star anise; 1 vanilla bean, split lengthwise and seeds scraped; 1 1/2 cups (180 g) pastry flour (see note); 3 cups (90 g) crispy rice cereal (Rice Krispies-style); 1/2 tsp baking soda; 1/2 tsp salt; 1 cup (250 ml) water; 1 pineapple, peeled, cored and cut into 6 rounds, each ½ inch (1.5 cm) thick; Vegetable oil, for frying

Ingredients

Star Anise Syrup

1 cup (250 ml) maple syrup
6 star anise
1 vanilla bean, split lengthwise and seeds scraped

Pineapple

1 1/2 cups (180 g) pastry flour (see note)
3 cups (90 g) crispy rice cereal (Rice Krispies-style)
1/2 tsp baking soda
1/2 tsp salt
1 cup (250 ml) water
1 pineapple, peeled, cored and cut into 6 rounds, each ½ inch (1.5 cm) thick
Vegetable oil, for frying

Preparation

Star Anise Syrup

In a small pot, bring all of the ingredients to a boil. Let the flavours infuse for 5 minutes over low heat. Strain through a sieve and keep warm.

Pineapple

Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with paper towels.
In a large shallow dish, place ½ cup (60 g) of the flour. Place the rice cereal in a second shallow dish.
In a bowl, combine the remaining flour with the baking soda and salt. Add the water and whisk until smooth.
Coat the pineapple rounds in the flour, shaking off any excess. Dip in the batter, letting some of the excess drip off. Press into the rice cereal and coat well.
Fry two pineapple rounds at a time for 2 minutes, turning them over halfway through. Watch out for splattering. Drain on the baking sheet.
Serve the pineapple doughnuts with the star anise syrup. Serve with ice cream, if desired.

Note from Ricardo

Because it’s lighter than regular flour, pastry flour makes a better coating and yields crispier doughnuts.

Pineapple Fritters with Star Anise Maple Syrup

Categories

Ingredients

Star Anise Syrup

Pineapple

Preparation

Star Anise Syrup

Pineapple

Note from Ricardo

Personal Note