Pineapple Fritters.
'fo-Day's Recipe.
Prepare the pineapple in advance by peeling, coring and cutting it into medium slices. (The slices may be cut in half or left in rounds.) Sprinkle well with sugar, pour over them a wineglass of brandy if liked and let them stand for three hours. Make a thick batter by putting six tablespoons sifted flour into a basin with a pinch of salt, and adding to it yolks of two eggs and quarter pint of cold milk. Mix until very smooth, then add the whites of three eggs which have been beaten to a stiff froth. Dip each piece of pineapple into the batter and fry in boiling lard until a nice golden brown. Dredge well with caster sugar.
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https://paperspast.natlib.govt.nz/newspapers/TS19341002.2.139
Bibliographic details
Star (Christchurch), Volume LXVI, Issue 20425, 2 October 1934, Page 10
Word Count
123Pineapple Fritters. Star (Christchurch), Volume LXVI, Issue 20425, 2 October 1934, Page 10
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