Pineapple Drop Doughnuts

Submitted by SarahBeth

"They remind me a little of Gibson's Doughnuts pineapple fritters! Gibson's is a small doughnut shop here in Memphis that is open 24 hours a day. Seriously. No better doughnuts anywhere. If you come to Memphis, YOU MUST GO THERE! This recipe is from 1983 Southern Living Annual Recipes! So good and a quick fix for a craving since Gibson's only sells their fritters on Friday and Saturday and once they are all gone they don't make anymore! :("

 

• Ready In: 40mins
• Ingredients: 9
• Yields: 36 doughnuts
• Serves: 18

ingredients

• 3 cups all-purpose flour
• 3⁄4 cup sugar
• 2 tablespoons baking powder
• 3⁄4 teaspoon salt
• 3 eggs, beaten
• 1 cup milk
• 1 (20 ounce) can crushed pineapple, drained
• vegetable oil
• powdered sugar

directions

1. Combine flour, sugar, baking powder and salt; mix well.
2. Add the milk, eggs and pineapple, stirring until smooth.
3. Heat 3 to 4 inches of oil to 375*F
4. Carefully drop batter by heaping tablespoonfuls into hot oil.
5. Cook about 1 minute or until golden brown on one side, turn and cook about 1 minute or until golden brown on the other side.
6. Drain well on paper towels and sprinkle with powdered sugar
7. NOTE: If your doughnuts turn out greasy it is because your oil is not hot enough! First rule of Southern Cooking: WE FRY EVERYTHING! Second rule of Southern Cooking: Make sure your frying oil is HOT enough!
8. NOTE: I usually cook between 4 & 6 doughnuts at a time and remove the others to a warm oven before serving!

Reviews

[stingo]

My first attempt at making doughnuts of any sort, and I am very pleased with the results. I fried them to a tasty looking dark brown, to where the outside was just slightly crunchy and the inside was nice and soft. The hints of pineapple adds much interest for the palate, and makes it eager to find more of those hidden treats. The confectioners sugar also contrasts well with the burnished flavor of the doughnuts' outer layer. I made mine in a dutch oven filled to about half or two-thirds with oil. Next time I won't be under such time constraints and will carefully monitor the oil temperature to dial it in for future editions.

 

[kitty.rock]

These were Super! Loved the pine-apply flavor with the sweet powdered sugar. I used whole wheat pastry flour, which made these light even though they were fried. Thanks SarahBeth! Made for POTLUCK TAG, September 2009!