 |
Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 2 |
|
Beer batter is an Australian favourite so I thought I'd spice up the traditional recipe a little and cook some battered pineapple pieces. Don't use your last beer when cooking this!! You could also used tinned pineapple pieces but personally I thought some larger chunks would be better. Ingredients:
1/2 cup flour |
1 teaspoon baking powder |
2 teaspoons cayenne pepper |
2 teaspoons curry powder |
2 teaspoons mustard powder |
2 teaspoons chili flakes |
1 teaspoon ground black pepper |
1 teaspoon onion flakes |
5/8 cup beer |
1 teaspoon tabasco sauce |
1/2 large pineapple, diced into bite sized cubes |
oil (for deep frying) |
Directions:
1. Mix dry ingredients well in bowl.
2. Add beer stirring constantly until desired consistency is reached (indicated quantity worked for me, a bit under 3/4 cup).
3. Add tobasco sauce and stir.
4. Place cubed pineapple into bowl and mix well to coat.
5. Place bowl in freezer for an hour, stirring 3 or 4 times to re-coat the pineapple.
6. Deep fry in hot oil until golden brown. Take care while placing something very cold into something very hot.
7. Serve cooled as a finger food or hot in a bowl with ice-cream over the top (not a bad idea and how I had them).
|
|