Skillet Pineapple Fritters

A skillet on a camp stove deep frying two pineapple fritters, one white and recently battered, the other golden brown and being turned with tongs.

Using a simple beer batter, these skillet pineapple fritters topped with cinnamon sugar make a sweet dessert while camping. The pineapples are sweet and tart, balanced with the crispy coating. You can eat them as they are, or serve them with a side of vanilla ice cream.

A popular dessert found in fish and chip shops, the pineapples are cooked using the same batter as the fish. Of course, you can always eat them without fish and chips. They are an easy dessert that can be eaten alone or with ice cream but are always topped with cinnamon sugar.

The simple beer batter recipe paired up with canned pineapple means the ingredients can easily be carried camping. If you are feeling adventurous, other fruits like bananas can also be deep-fried. Always use caution when deep frying foods outdoors.

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A skillet on a camp stove with a cooking pineapple fritter and a second one gently being added to the oil.
When placing the pineapple fritters in the hot oil gently lay them in rather than dropping, as this will cause a splash and could burn you.
Cooked pineapple fritters resting on a cooling rack.
Placing the pineapple fritters on a cooling rack allows any excess oil to drain off. This can also be achieved by resting on paper towel.
A skillet with two pineapple fritters being shallow fried.
The oils should be hot enough to slowly cook the pineapple fritter but not too hot that it spits. Too cold and the fritters will absorb the oil.
A close up of a cooked, golden brown pineapple fritter topped with the dessert rub.
A finished pineapple fritter showing the puff of the batter, golden finish, and a generous application of the dessert rub.
A skillet on a camp stove deep frying two pineapple fritters, one white and recently battered, the other golden brown and being turned with tongs.
When one side of the pineapple fritter is cooked to golden brown turn and cook the other side.

Skillet Pineapple Fritters Recipe

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A skillet on a camp stove deep frying two pineapple fritters, one white and recently battered, the other golden brown and being turned with tongs.
Using a simple beer batter, these Skillet Pineapple Fritters topped with cinnamon sugar make a sweet dessert while camping.
Preparation 10 minutes
Cook 30 minutes
Ready in 40 minutes
Servings 6 Servings
CourseDessert
InfluenceAustralian
DifficultySeasoned
MethodDeep Fry

Ingredients

Beer Batter

  • 1 1/2 cups self-rising flour
  • 1 egg lightly whisked
  • 1 1/2 cups beer chilled

To Cook

  • frying oil as needed
  • 1 can pineapple rings
  • 2 tablespoons dessert rub cinnamon sugar

Equipment

  • bowl
  • whisk
  • deep fryer or skillet
  • cooling rack

Directions

Beer Batter

  • Place the flour in a bowl and add the egg; stir to combine. Gradually whisk in the beer until the batter is smooth. Season with salt and pepper. Cover and chill for 30 minutes to rest.

To Cook

  • Remove the pineapple rings from the can and set them aside to drain.
  • Preheat the oil to 350 degrees F (180 degrees C). This can be a deep or shallow fry, thus can be done in a pot or skillet.
  • When the oil is hot and the batter has rested for 30 minutes start making the fritters.
  • Dip the pineapple in the beer batter and gently add to the preheated oil. When browned on one side turn and cook the other side until brown.
  • Move the pineapple fritter to a cooling rack and immediately dust with the dessert rub. Repeat the cooking process until all the pineapple is cooked. Serve while still warm.

Nutritional Information

Sodium: 14mgCalcium: 26mgVitamin C: 9mgVitamin A: 87IUSugar: 18gFiber: 2gPotassium: 174mgCholesterol: 27mgCalories: 301kcalTrans Fat: 1gMonounsaturated Fat: 2gPolyunsaturated Fat: 6gSaturated Fat: 2gFat: 10gProtein: 5gCarbohydrates: 43gIron: 1mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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