4-6 cups quality vegetable or Canola oil
1-3/4 cup all purpose flour
1-1/2 tsp. baking powder
¼ tsp. kosher or sea salt
2 tsp. sugar
2 eggs, slightly beaten
½ to ¾ cup whole milk
1 Tbsp. vegetable oil
8 oz. can crushed pineapple, drained
Powdered sugar for dusting
First off, pour the frying oil into a heavy, high-sided cast iron chicken fryer (you may also use an electric fry pan if you so choose) to a depth of 2-3 inches. Then while you’re assembling the fritter ingredients, heat the oil to exactly 375 degrees.
Next, thoroughly combine the flour, baking powder, salt, and sugar in a large bowl. Be sure every ingredient is fully incorporated in the mixture. When that’s done, set the “dry” mixture aside momentarily
Then combine the eggs, milk, vegetable oil, and pineapple in a smaller bowl.
When you’re ready to fry, simply add the egg mixture to dry mixture and stir everything together until all of the ingredients are fully moistened.
All that’s left at this point is to carefully drop the batter by rounded tablespoons—a few at a time—into the hot oil. Note: To keep them from becoming tough, turn them only once. When they’re done, they’ll be a beautiful golden brown. Remove them from the oil at this stage, drain on paper towels, and dust them immediately with the 10X-powdered sugar.
I prefer to eat them right out of the fryer while they are still piping hot! The proportions in this recipe should make about 1 to 1-1/2 dozen fritters.
If you’d prefer, instead of a 10X dusting you can make a sugar glaze to drizzle over the hot fritters.
If you’re not using an electric frypan, be sure to use a frying thermometer in the cast iron to keep the oil at precisely 375 degrees.
Do not overwork the batter. To do so will produce a tough, rubbery fritter instead of a light but crusty one.
Two cups of Bisquick can be substituted for the flour and baking soda if you’d like to have your fritters come out with a more cake-like texture. The rest of the ingredients remain the same.
Feel free to substitute a variety of other fruits, both fresh and canned, into the batter mix. For example, you can make banana fritters (by switching over to a couple of mashed, super-ripe bananas), bing cherry fritters (about a cup full, pits removed), apple fritters (1/2 cup apple pie filling plus ¾ cup canned apple slices) , date fritters (a little more than a cup full, depitted and thinly sliced crosswise), raisin fritters (roughly a cup full), blueberry fritters about 2 cups), strawberry fritters (also about two cups), and so forth. You can also make a variety of vegetable fritters as well—asparagus fritters, spinach fritters, zucchini fritters, and whatever other kinds you get a taste for. Just remember, when doing vegetable fritters reduce the amount of sugar in the recipe to 1/4 teaspoon.
Like hot pies, to make them extra special fruit fritters can also be elegantly crowned with a scoop of rich vanilla ice cream or a dollop of whipped cream.