Simple PINEAPPLE FRITTERS Recipe! EASY Fritters From a 1910 Recipe!

This simple Pineapple Fritters recipe comes from the Gold Medal Flour Cook Book which is from 1910. You can use fresh or canned pineapple in this recipe. Just make sure your pineapple is fairly dry and don’t toss the leftover syrup/juice. You can use this later to make a delicious sauce to go with your fritters. Make the sauce first then make the fritters. That way the fritters will be nice and warm when you eat them. Enjoy!

Pineapple Fritters

Cut in thin, small sections, sprinkle with sugar and let lie for an hour or two (put them in the fridge), then drain as dry as possible (I blotted with paper towels). Roll each piece in sifted bread crumbs, before dipping in Batter No. 1 (recipe below). Fry in deep fat (I used vegetable shortening). Drain on soft paper, sift powdered sugar over and serve with pineapple sauce.

Fritter Batter No. 1

1 egg
1 cup milk
1 cup flour
½ TSP salt

Mix the dry ingredients, add the milk gradually and egg, well beaten. When used as a sweet dish add a teaspoon of sugar.

Pineapple Sauce

Make a heavy syrup with 1 cup sugar and ½ cup water, boiling it till it will spin (don’t burn yourself!) Then strain and add whatever juice has drained from the cut pineapple (syrup if canned pineapple is used) and add enough white wine to make 1 pint in all. Do not boil after adding the wine. Finish with a teaspoon of Santa Cruz, Old Jamaica, or Curacao.


Music curtesy of Epidemic Sound:
Song: Round Trip
Artist: Chalalatas