| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Dairy, Vegetables, Eggs |
Caribbean |
Breads, Fruit |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <howle@ebicom.net> on
Jan 30, 1998
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