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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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They remind me a little of Gibson's Doughnuts pineapple fritters! Gibson's is a small doughnut shop here in Memphis that is open 24 hours a day. Seriously. No better doughnuts anywhere. If you come to Memphis, YOU MUST GO THERE! This recipe is from 1983 Southern Living Annual Recipes! So good and a quick fix for a craving since Gibson's only sells their fritters on Friday and Saturday and once they are all gone they don't make anymore! :( Ingredients:
3 cups all-purpose flour |
3/4 cup sugar |
2 tablespoons baking powder |
3/4 teaspoon salt |
3 eggs, beaten |
1 cup milk |
1 (20 ounce) can crushed pineapple, drained |
vegetable oil |
powdered sugar |
Directions:
1. Combine flour, sugar, baking powder and salt; mix well.
2. Add the milk, eggs and pineapple, stirring until smooth.
3. Heat 3 to 4 inches of oil to 375*F
4. Carefully drop batter by heaping tablespoonfuls into hot oil.
5. Cook about 1 minute or until golden brown on one side, turn and cook about 1 minute or until golden brown on the other side.
6. Drain well on paper towels and sprinkle with powdered sugar
7. NOTE: If your doughnuts turn out greasy it is because your oil is not hot enough! First rule of Southern Cooking: WE FRY EVERYTHING! Second rule of Southern Cooking: Make sure your frying oil is HOT enough!
8. NOTE: I usually cook between 4 & 6 doughnuts at a time and remove the others to a warm oven before serving!
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