Pineapple Fritters with Maui Mango Sauce
4 SERVINGS:
For the Maui Mango Sauce:
1 cup Mango, sliced
1/2 cup Granulated sugar
1 tablespoon Lemon juice
For the Pineapple Fritters:
1/2 cup Panko (Japanese bread crumbs)
1/4 cup Graham cracker crumbs
1/2 teaspoon Cinnamon
8 Pineapple slices (fresh), 1/4 inch (.6 cm), cored
2 tablespoons All-purpose flour
1 Egg, beaten with 1 tablespoon water
3/4 cup Granulated sugar
as needed Vegetable oil, for frying
Method:
Puree mango for the sauce. Pass through a sieve.
Add the sugar and lemon juice. Set aside.
Mix panko, graham crumbs, and cinnamon.
Dip the pineapple slices first into the flour, then into the egg, and then into panko.
Heat oil to 350°F (175°C).
Deep-fry the pineapple slices until golden brown.
Sprinkle with sugar and serve with mango sauce.
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