Prep 10 mins
Cook 1 hr 5 mins
Beer batter is an Australian favourite so I thought I'd spice up the traditional recipe a little and cook some battered pineapple pieces. Don't use your last beer when cooking this!! You could also used tinned pineapple pieces but personally I thought some larger chunks would be better.
- 118.29 ml flour
- 4.92 ml baking powder
- 9.85 ml cayenne pepper
- 9.85 ml curry powder
- 9.85 ml mustard powder
- 9.85 ml chili flakes
- 4.92 ml ground black pepper
- 4.92 ml onion flakes
- 146.68 ml beer
- 4.92 ml Tabasco sauce
- 1 large pineapple, diced into bite sized cubes
- oil (for deep frying)
- Mix dry ingredients well in bowl.
- Add beer stirring constantly until desired consistency is reached (indicated quantity worked for me, a bit under 3/4 cup).
- Add tobasco sauce and stir.
- Place cubed pineapple into bowl and mix well to coat.
- Place bowl in freezer for an hour, stirring 3 or 4 times to re-coat the pineapple.
- Deep fry in hot oil until golden brown. Take care while placing something very cold into something very hot.
- Serve cooled as a finger food or hot in a bowl with ice-cream over the top (not a bad idea and how I had them).
Wow, Peter, what a treat, thanks for sharing this recipe. I have never had anything quite like this before. They were such a lovely surprise. I loved the heat, the only thing I did differently was to use Red Thai Curry, its all I had in the house. What a taste experience, sweet, hot, and spicy. Quick and easy to make in my big cast iron pan. I served these on skewers and we ate them as an appetizer, didn't even need a dip, they were so flavorful.
I should have bought 2 pineapples!! I did cut back a bit only using 1tsp each cayenne & red pepper flakes. everything else I followed as instructed. WOW!!! the heat was just right for us. It wasn't nearly as scary as I was worried about putting the cold pineapple in the hot oil. My 10 yo wants to add these tasty bites to a salad. I just want to eat them. I dumped the rest of the batter in & fried it up, too. we made vanilla milkshakes to go with this. it seems the key is to leave the pineapples alone in the hot oil....they initially sink but if you try to lift them off too soon, the batter comes off. Just give it a minute or so. absolutely fabulous! thank you, Peter!
Even though I lost most of the coating (I didn't have a deep fryer) when I put them in the skillet, the crunchy side bits and the flavor still on the pineapple made these an excellent starter and we finished them up by serving as a side to our dinner salad. SWEET!!! and Spicy!!! Will make again when we get a proper fryer. Thanks, Peter J. Made for PAC 2007.