Pineapple fritters with five spice toffee dipping sauce

60 minutes


Toffee sauce

  • 100g of butter
  • 50g of Demerara sugar
  • 2 tbsp of coconut cream, from the top of a can of coconut milk
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground star anise
  • 1/4 tsp ground cloves
  • 1 pinch of black pepper

Pineapple fritters

  • 8 tinned pineapple rings, drained and cut into half moons
  • 50g of plain flour
  • 1 pinch of salt
  • 1 tsp icing sugar, sifted
  • 4 tbsp of water, lukewarm
  • 2 tsp butter, melted
  • 1 large egg white


Start the toffee sauce by heating the butter, demerara sugar, coconut cream and spices and letting everything melt. When it comes up to the boil, turn the heat down and leave to simmer on a low heat for five minutes and then turn off the heat and set aside
Drain the pineapple rings and pat dry on both sides with kitchen paper. Set aside whilst you make the batter
In a medium mixing bowl, whisk the egg white until stiff. In a separate small bowl, mix the flour, salt, water and icing sugar into a paste. Finally mix in the melted butter. Fold the paste into the whisked egg white until combined into a batter
Heat the oil in the deep fat fryer to 190°C. When the oil is up to temperature, coat the pineapple half rings in the batter a few at a time and fry in the oil for around 4-5 minutes until golden brown. Use tongs to remove the battered pineapple and drain excess oil away on kitchen paper. Repeat until all the pieces are fried
Serve the pineapple rings immediately alongside a small bowl of toffee sauce to dip