Pineapple Fritters with Star Anise Maple Syrup
25 MIN
20 MIN

Pineapple Fritters with Star Anise Maple Syrup


    Star Anise Syrup

  • 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


Star Anise Syrup

  1. 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.


  1. Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with paper towels.
  2. In a large shallow dish, place ½ cup (60 g) of the flour. Place the rice cereal in a second shallow dish.
  3. In a bowl, combine the remaining flour with the baking soda and salt. Add the water and whisk until smooth.
  4. 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.
  5. Fry two pineapple rounds at a time for 2 minutes, turning them over halfway through. Watch out for splattering. Drain on the baking sheet.
  6. 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.