Recipe: Tempura Pineapple Desert


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We've always had a tradition of sorts in my family (for the children mostly) of going out to eat somewhere special for birthdays. And the one whose birthday it was got to choose where to eat. My favorite was a little Japanese restaurant which was just 10 minutes from my house. They had these private booths, which somehow my entire family managed to fit inside of. In these booths, there were pillows scattered around the floor to sit on beside a low table. Those booths are probably meant for anniversary's or dates but it was so interesting and different  to us & if it was available we always chose that option. Two dishes on their menu have stood out to me until today. The first is an entree- a basic house salad with the most amazing carrot miso dressing. I have tried to recreate it several times but have never come close. The second was an unbelievable desert- tempura'd ice cream- the mix between the hot tempura and cold ice cream worked so well somehow. I hope to take my kids back there some day to celebrate their birthdays so that they can enjoy some of my fondest birthday memories. That is if that restaurant is in fact still around. The tempura desert got me thinking recently and I decided to try something similar but different. Pineapple fritters are not a new idea but with this crispy tempura on the outside and a few added items for garnish they came together as one perfect desert. I am going to share the recipe with you today. These are by no means healthy or low in calorie so if you are on a strict diet you may want to skip these and "pin" them for later.

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Tempura Pineapple Desert:
 
Ingredients:
 
1 Can Dole Pineapple Rings
1 Teaspoon Brown Sugar
1/8 Cup Flavored Liquor ( I had banana on hand so I used that)
 
Tempura Batter:
 
3/4 Cup Flour
1 Cup Seltzer
A Sprinkle of Salt
A Sprinkle of Sugar
 
Vegetable Oil For Frying
 
Garnish:
 
Whipped Cream
Mint Spice
Honey For Drizzling
 
Method:
 
1. Remove the juices from the can of pineapples and spread the rings out in a bowl. Pour the flavored liquor in with them and sprinkle the brown sugar over the top. Allow those to sit in the refrigerator for a bit while you prepare the rest.
 
2. Mix the tempura ingredients- flour, sugar, salt and seltzer in a medium mixing bowl. If it seems a little too watery once it is all combined, add a little flour.
 
3. Begin heating about an inch of oil in a large non stick saute pan over a medium flame ( a deep fryer can be used if preferred) Drip a little of the tempura batter into the hot oil to test readiness if you are unsure. If the oil sizzles around it and the batter crisps up then you are good to go.
 
4. Working with one ring at a time, pull the rings from the bowl they are resting in and coat each one in the batter completely. Drop them into the hot oil to crisp up. 3-5 can be placed in the pan at a time just try not to overcrowd them. After about a minute and a half flip them. They should be slightly browned and crispy. Once they are done on both sides, remove them to a paper towel lined plate.
 
5. Lay them out on a serving plate and serve them warm with a dollop of whipped cream, a sprinkle of mint over the top and a drizzle of honey. If you don't plan to serve right away keep them warm in the oven so that they stay crisp and don't get soggy while they wait. Add the garnish immediately before serving.
 
Enjoy the recipe!
 
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XX.
Gigi.

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