Pineapple Fritters a la Celestine

Servings:

Cooking Time:

Ingredients:

• 2 large pineapples, peeled, cored and thickly sliced
• Superfine granulated sugar, for dredging and sprinkling
• 1/4 cup kirsch
• 3 cups all-purpose flour
• 1 cup warm water
• 7/8 cup beer
• 1 tablespoon vegetable oil
• 1 tablespoon brandy
• Pinch of salt
• Apricot jam, for spreading
• 2 egg whites, whisked
• Vegetable oil, for deep-frying

Instructions:

• Dredge the pineapple with sugar, then sprinkle generously with the kirsch. Let steep for 30 to 40 minutes.
• Sift the flour and mix with the water, beer, oil, brandy and salt to make a batter.
• Dry the pineapple slices on a paper towel, then coat them with a thin layer of apricot jam.
• While the oil is heating, fold the whisked egg whites into the batter.
• Take the fruit and batter to the stove. When the oil is hot (350 degrees), dip the pineapple slices into the batter, then fry until golden brown on both sides.
• Serve hot, sprinkled with sugar if desired.