Tropical Fritter Snacks

"I took a long detour around a pineapple fritter recipe and concocted these. We found them to be quite tasty."
 
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Ready In:
20mins
Ingredients:
9
Serves:
10
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ingredients

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directions

  • Mix 1/4 c.
  • sugar with cinnamon and put aside.
  • This will be sprinkled on top of the fritters after they are fried.
  • Heat oil to about 350 degrees Fahrenheit While oil is heating, In a medium bowl, mix pineapple (don't drain), coconut, Macadamia nuts, flour, 1/2 c.
  • sugar, baking soda and salt.
  • Dough will be thick.
  • Using a tablespoon, drop dough into oil.
  • Fry until golden (about 2 minutes per side) Place on paper towel to drain and sprinkle with cinnamon-sugar.
  • These are best served warm.
  • If serving cold make sure to sprinkle the cinnamon-sugar on while they are still warm.
  • Could also be sprinkled with confectioners' sugar (10x).

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Reviews

  1. This was soooo good, I'm glad I didn't have to share with anyone. I made these while "under the weather", and feasted on them all day long! What a way to pamper myself! If you want an easy and scrumptious treat, this is it. However, let me say I did change, or rather substitute, some things. I really don't like coconut in something but I love the flavor so used 2 tsp coconut extract. Then I had no macadamia nuts so used 1/3 cup pinenuts, didn't have to chop them!
     
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RECIPE SUBMITTED BY

I grew up in PA Dutch country and now live in the suburbs of D.C. I am a homemaker and love to play with my kids who are now 9 and 6. My favorite room in the house is the kitchen. My children used to be explorative eaters... anything went. They are becoming more discriminating ... OK, picky ... so my newest challenge is finding interesting dishes that will meet their tastes. This usually means not admitting to specific ingredients or making them unnoticeable (such as onions). I'm loving the ability to practically pulverize my onions quickly with my food chopper. I love experimenting with different culinary traditions. When I find the time to play in the kitchen uninterrupted, dinner can be quite an adventure at our house. My ultimate month off would be to spend a month travelling around the world as a food critic. - send me back to St-Jean-De-Luz in SW France for Chipirones (a fabulous squid dish)along the bay! My favorite cookbooks are:Extending the Table by Joetta Handrich Schlabach, The Williamsburg Cookbook, The Burger Meisters by Marcel Desaulniers, The Common Grill Cookbook by Chef Craig Common, America's Best Bread Machine Baking Recipes by Donna Washburn & Heather Butt, and most recently, the Ben & Jerry's Ice Cream Book (I finally got a countertop ice cream freezer!)(Update on 03/17/09- hm! Not many changes!)
 
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