Glazed pineapple fritters are a delightful twist on a classic comfort snack, blending the tangy sweetness of pineapple with a crisp, golden batter and a luscious sugary glaze. These tropical treats are easy to prepare, making them perfect for summer get-togethers, brunches, or even as a unique dessert for family dinners.
The balance of tart pineapple and rich glaze creates a flavor experience that’s both refreshing and indulgent. Whether served warm or at room temperature, these fritters offer a mouthwatering contrast of textures—crunchy on the outside, soft and juicy on the inside. With simple ingredients and straightforward steps, glazed pineapple fritters can easily become your go-to recipe for a crowd-pleasing treat.
Ingredients
• 1 fresh pineapple (or 1 large can of pineapple rings, drained and patted dry)
• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 large egg
• ¾ cup milk (more if needed for consistency)
• 1 teaspoon vanilla extract
• Vegetable oil for frying
For the glaze:
• 1 cup powdered sugar
• 2–3 tablespoons milk or pineapple juice
• ½ teaspoon vanilla extract (optional)
Instructions
• Prepare the pineapple: If using a fresh pineapple, peel and core it, then slice into rings or small chunks about ½ inch thick. If using canned rings, ensure they’re well-drained and patted dry to avoid excess oil splatter during frying.
• Make the batter: In a mixing bowl, whisk together the flour, cornstarch, sugar, baking powder, and salt. In another bowl, beat the egg with the milk and vanilla extract. Gradually pour the wet mixture into the dry ingredients, whisking until a smooth batter forms. It should be thick enough to coat the pineapple but still flow off a spoon. Add a touch more milk if it feels too stiff.
• Heat the oil: Pour vegetable oil into a deep frying pan or pot to a depth of about 2 inches. Heat the oil over medium heat until it reaches 350°F (175°C). You can test it by dropping a bit of batter into the oil—if it sizzles and floats, it’s ready.
• Fry the fritters: Dip each pineapple piece into the batter, ensuring it is fully coated. Carefully lower into the hot oil, frying in small batches to avoid overcrowding. Fry for 2–3 minutes per side, or until golden brown and crisp. Use a slotted spoon to remove the fritters and place them on a paper towel-lined plate to drain excess oil.
• Make the glaze: In a small bowl, whisk together powdered sugar, milk or pineapple juice, and vanilla extract until smooth and pourable. Adjust the consistency by adding more liquid or sugar as needed.
• Glaze the fritters: While the fritters are still slightly warm, dip each one into the glaze or drizzle the glaze over them using a spoon. For extra sweetness, you can dip them twice—once while warm and once after cooling for a thicker glaze coating.
• Serve and enjoy: These fritters are best served warm but are still delicious once cooled. The crispy exterior pairs beautifully with the soft, juicy pineapple center and the glossy, sugary glaze.