Recipe - Caribbean Pineapple Fritters

2 cup 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
One half teaspoon Turmeric
1 One fourth cup Flour
One half cup Milk; or more
One half cup 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 CHILEHEADS DIGEST V4 #294 by Judy Howle howle@ebicom.net on
Jan 30, 1998