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