In 2020, I outlined the ins and outs of: The Vegan Cookbook Challenge! Click the title for more information.
Today I am sharing my 19th re-creation. This month, I decided to share another recipe I found online. From the website, kidspot kitchen, I found a recipe for Vegan Pineapple Fritters. Check out the menu category to see my past attempts. Without further ado, let’s see how I went below.
VEGAN PINEAPPLE FRITTERS – THE RECIPE
– 6 tinned Pineapple Slices
– 1 cup of Plain Flour (for batter)
– 2 tsps of Baking Powder
– 1 1/4 cups of Cold Water
– Vegetable Oil (for frying)
– 1/2 cups of Plain Flour (for dusting)
1.) Sift the flour and baking powder into a bowl and whisk in water until batter is lump free
2.) Leave to stand for 10 minutes
3.) Drain pineapple and dust in flour
4.) Using a fork, dip them in batter to coat and use a second fork to drop them into the hot oil. Fry until golden brown (2-3 minutes).
5.) Drain on a paper towel and dust with a little icing sugar. Serve with maple syrup and ice cream.
I made this recipe on a whim and really wanted to share it (hence not using my cookbooks this month). They were so easy and delicious to make. Pineapple fritters are typically an Australian after-dinner dessert. I’m happy there is a plant-based option out there. The sweet and savoury mix works like a treat. I would absolutely make them again.
I hope you enjoyed this post in The Vegan Cookbook Challenge! Let me know if you’ve made this dish before and have any tips on how to improve it. Thanks for reading!
Peace & Love xoxo