Ingredients
Ingredients (Serves 4-6)
- 8 pineapple rings
- 1 cup dark rum
- 1 cup coconut rum
- 1 ½ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional, for warmth)
- ¾ cup coconut milk (or regular milk)
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- Oil for frying
Optional Garnishes:
- Powdered sugar (for dusting)
- Caramel or honey drizzle
- Toasted coconut flakes
- Whipped cream
- Vanilla ice cream (for the ultimate dessert!)
Instructions
Step-by-Step Instructions
1. Soak the Pineapple in Rum
- In a bowl, combine dark rum and coconut rum.
- Soak the pineapple rings in the rum mixture for 30 minutes (or longer for stronger flavor).
- Drain the pineapple and pat dry with a paper towel.
2. Make the Batter
- In a mixing bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
- In another bowl, mix coconut milk, eggs, and vanilla extract.
- Slowly add the wet ingredients to the dry ingredients, stirring until you get a smooth batter.
3. Heat the Oil
- Pour about 1 inch of oil into a deep skillet or pan.
- Heat to 350°F (175°C). (Test with a drop of batter—if it sizzles, it’s ready!)
4. Dip & Fry the Pineapple Rings
- Dip each rum-soaked pineapple ring into the batter, coating it evenly.
- Carefully drop into the hot oil and fry for 2-3 minutes per side, until golden brown.
- Remove and drain on a paper towel-lined plate.
5. Serve & Enjoy!
- Dust with powdered sugar, drizzle with caramel or honey, and garnish with toasted coconut flakes.
- For the ultimate indulgence, serve with a scoop of vanilla ice cream!
Notes
Tips for the Best Pineapple Rum Fritters
Pat the pineapple dry – Helps the batter stick better. Use ripe, fresh pineapple – Juicier and more flavorful than canned. Don’t overcrowd the pan – Fry in batches for even cooking. For a crispier texture, add a bit of cornstarch to the batter. Want them extra boozy? – Soak pineapple overnight in rum!