Pick small sweet pineapples for best tasting fritters. For the crispiest batter allow it to rest for 30 minutes.

Ingredients

• 1 cup flour
• ¼ tsp baking powder
• 2 eggs, separated
• 2 tblsp icing sugar
• 1 cup milk
• 1 tblsp vanilla essence
• fresh pineapple (see Cook’s Tip)
• icing sugar for dusting

Boozy Cardamom and Orange Sauce

• 2 oranges
• 25 grams butter
• 8-10 cardamom pods, split and crushed (or 1 tsp ground cardamom)
• 4 tblsp grated palm sugar or dark brown sugar
• ¼ cup orange liqueur like Cointreau or Grand Marnier
• ¼ cup strained freshly squeezed orange juice

Method

1. Sift the flour and baking powder into a bowl and make a well in the centre.
2. Beat the egg yolks, sugar, milk and vanilla essence together lightly, then gradually stir into the flour to make a smooth batter. Set aside for 30 minutes to allow the gluten to rest so the batter is light when cooked.
3. Peel the pineapple and cut away the eyes. Cut into 1cm slices and slice in half, removing the core if wished.
4. Whisk the egg whites until snowy and not to stiff and fold into the batter.
5. Dip the pineapple pieces into the batter and deep fry in hot oil (180°C) for about 1 minute, turning to cook evenly. Drain on a cake rack and keep warm in the oven while you cook the remaining pineapple.
6. Serve hot drizzled with the Cardamom and Orange Sauce and top it with your favourite vanilla icecream and dusted with icing sugar.

Cardamom and Orange Sauce

1. Run a zester over the oranges to remove fine strips of orange peel. Segment the orange and cut into small dice.
2. Heat the butter in a frying pan and pan fry or toast the crushed cardamom pods until the cardamom smells fragrant.
3. Add the palm or brown sugar, Cointreau or Grand Marnier, orange juice, diced orange flesh and zest and simmer for 2 minutes until the oranges have softened. Remove from the heat and allow to cool. Makes 1 cup.

Cooks Tips

Use well-drained canned pineapple in place of fresh pineapple or try another fruit such as bananas or feijoas.