Oven Roasted Pineapple Fritters with Hot Butter Rum Sauce

  • Active Time 25m
  • Total Time 5h 25m

Serves 8

Chef Ken Frank presents a prix fixe tasting menu that changes weekly at La Toque, a top-notch French restaurant in the Napa Valley. He suggests pairing these crunchy fritters with coconut ice cream.

ingredients

  • For The Roasted Pineapple (best done the day before):
  • 1 small fresh pineapple
  • 1/2 stick melted unsalted butter
  • 1/2 cup granulated sugar
  • For the Fritter Batter:
  • 1 7/8 cups cake flour
  • 1/3 cup granulated sugar
  • 1/2 tablespoon baking powder
  • 1/2 tablespoon baking soda
  • 1/2 tablespoon salt
  • 1 cup milk
  • 1 large egg lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 cup pineapple juice
  • Vegetable oil, for frying
  • 1 Recipe Hot Buttered Rum Sauce (see recipe)

Companion recipe: Hot Buttered Rum Sauce

directions

FOR THE ROASTED PINEAPPLE: Heat the oven to 250 degrees F. Peel, core and slice the pineapple into 1/2-inch-thick rounds. Arrange them on a nonstick baking sheet, brush them with melted butter and sprinkle with sugar. Roast the pineapple slices for 5 to 6 hours, occasionally turning and basting them until they begin to caramelize. Remove them from the oven, allow to cool and chop into 1/2-inch pieces.

FOR THE FRITTER BATTER: Into a large mixing bowl, sift together the dry ingredients, make a well in the center and add the wet ingredients. With a fork, mix gently until all the ingredients are incorporated, do not over mix. Fold in the roasted pineapple.

Heat vegetable oil in deep fryer to 370 degrees F. Using a small ice cream scoop, drop scoops of the batter into the hot oil and fry until deep golden brown. Remove from the fryer, blot on paper towels, sprinkle with powdered sugar and serve with hot butted rum sauce.

Recipe courtesy of Chef Ken Frank, La Toque, Napa Valley, CA

Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.

RecID 4242

nutrition information per serving

447 calories; 20g total fat; 60mg cholesterol; 742mg sodium; 61g carbohydrates; 1g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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