Title: Caribbean Pineapple Fritters
Categories: Breads, Fruit
Yield: 1 Servings

2 c Fresh pineapple; cut in
-chunks
1 Habanero chile pepper;
-seeded and minced
5 Chives; finely minced
1 Onion; minced
2 Cloves garlic; mashed &
-minced
8 Green onions; minced
1/2 ts Turmeric
1 1/4 c Flour
1/2 c Milk; or more
1/2 c Vegetable oil; for frying
2 Eggs; beaten
Salt and pepper
Pineapple rings; for garnish

These 2 are from Diana Rattray, Southern Cuisine, the Mining Co.

Mix first seven ingredients; set aside.

combine flour, milk, eggs, and salt and pepper together and beat well with
an electric mixer. Cover and refrigerate for about 4 hours. After 4 hours,
combine fruit with batter.

Heat the vegetable oil in a deep skillet. Drop batter in by spoonfuls and
fry for about 5 minutes, or until they are golden brown. Remove fritters
and drain on paper towels. Serve cold, garnished with pineapple rings.

Serves 6.

Posted to CHILE-HEADS DIGEST V4 #294 by Judy Howle on
Jan 30, 1998