I still remember when I was a kid I liked staring and browsing recipes on my mom’s booklets that she had been collecting from the Indonesian women magazine, Sarinah. At that time, I never tried to make one of those recipes. As I recall, there were two of the fritter recipes that I love in that booklet, Nanas Goreng (Pineapple Fritters) and Bayam Goreng (Spinach Fritters).
The International Women’s Day, hosted by Zorra; invited us to cook or bake something yellow. A recipe of Nanas Goreng (Pineapple Fritters) that brings my memory back to my childhood is my entry for that event.
My very own recipe. Makes 8 rings.
1 whole fresh pineapple
200 g rice flour(can be substituted for pastry flour)
320 ml cold water, 4 degrees C or 40 degrees F (can be substituted for cold milk)
1/4 tsp vanilla powder
a pinch of sugar
a dash of salt
1. Place the pineapple on its side on the cutting board and remove the stalk. By using a pineapple slicer, you will get a clean pineapple without core and pineapple juice, once the core has been removed, separate into rings, mine got 8 rings. If you don’t have a pineapple slicer, this link will be helpful for you who never cut a pineapple before.
2. Drain each pineapple ring with paper towel. Meanwhile, place and dry ingredients in a bowl, add cold water; whisk quickly. Dip gently eggplant rings into batter. Deep fried in hot oil until it turn golden brown and cooked through. Suggestion serving: sprinkle over sugar and cinnamon generously, enjoy with whipped cream or your favorite ice cream. I myself enjoyed them they way they are.