Beignets à l'Ananas et au Gingembre (Pineapple and Ginger Fritters)
Beignets à l'Ananas et au Gingembre (Pineapple and Ginger Fritters) is a traditional Senegalese recipe for a classic deep fried fritter of pineapple pieces coated in a milk, egg, flour and ginger batter that is served warm. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Pineapple and Ginger Fritters (Beignets à l'Ananas et au Gingembre).
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Ingredients:
8 slices of pineapple (fresh is best)
10g fresh ginger, grated
200g plain flour
3 eggs
1 egg white
300ml milk
25g sugar
oil for deep frying
icing sugar for dusting
Method:
Sift the flour into a bowl. Form a well in the centre and add the ginger, sugar, whole eggs and milk. Mix until smooth then set the batter aside for 30 minutes.
After this time beat the egg white in a clean and dry bowl until stiff then gently fold into the batter.
Heat your deep fryer or add oil to a wok or deep pan. When the oil is hot, dip the pineapple slices into the batter to coat. Immediately drop into the hot oil and fry for about 5 minutes or until golden brown and heated through. Remove from the oil and drain on kitchen paper.
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