| 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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