Pineapple Fritters

Pat the 400g of pre-cut 2cm pineapple wedges thoroughly dry with paper towels, set aside on a clean plate. Spend 1-2 minutes drying each piece, as excess surface moisture will cause batter to slide off and create dangerous oil splatters during frying.

In a medium mixing bowl, whisk together 120g spooned-and-leveled all-purpose flour, 25g granulated sugar, 4g baking powder, 2.6g ground cinnamon, and 1.5g fine table salt until evenly combined. Add the lightly beaten 50g large egg and 120ml room-temperature whole milk, whisking gently just until no dry flour lumps remain; do not overmix, as this creates tough, dense batter. Let the batter rest for 5 minutes at room temperature.

Pour 500ml neutral vegetable oil into a deep heavy-bottomed pot or Dutch oven set over medium heat. Heat the oil until it reaches 175°C (350°F) on a clip-on candy thermometer, which takes approximately 7-8 minutes. Maintain this steady temperature throughout frying, adjusting burner heat as needed to prevent overheating or sudden temperature drops.

Working in small batches of 4-5 pineapple pieces at a time, dip dried wedges into the rested batter, turning to fully coat every surface. Hold each coated piece above the bowl for 2-3 seconds to let excess batter drip back, preventing thick, doughy edges on finished fritters.

Carefully lower battered pineapple pieces into the hot oil, cooking 4-5 pieces per batch to avoid overcrowding the pot. Fry for 2-3 minutes total, flipping each fritter halfway through cooking with a slotted metal spoon, until the exterior is uniformly deep golden brown and crispy.

Use the slotted spoon to transfer cooked fritters to a wire rack set over a paper-towel-lined baking sheet, letting excess oil drain for 1 minute. While fritters are still warm, hold a fine-mesh sieve 15cm above the fritters and dust evenly with 15g of powdered sugar for a light, even coating.