Pineapple Fritters & Chocolate Sauce

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  • Serves: 4
  • Prep Time: 25 mins
  • Ready in: 20 mins
  • Difficulty: Moderate
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Pineapple Fritters & Chocolate Sauce
Totally indulgent treats, perfect for bonfire night.


  • 1 small can pineapple rings drained (Del Monte), cut into quarters
  • zest of 1 lemon finely grated
  • For the Sauce
  • 300ml cold water
  • 100g good quality cocoa powder
  • 120g caster sugar
  • 40g cold salted butter, cubed
  • For the Batter
  • 225g self-raising flour
  • about 425ml fizzy water
  • ½ tsp ground allspice
  • cornflour
  • caster sugar, to sprinkle
  • vegetable oil for deep frying
  • allspice for dusting

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  • Place the pineapple wedges into a bowl, sprinkle over the lemon zest.
  • For the chocolate sauce place the water into a pan and add the cocoa powder and sugar, whisk to the boil
  • Simmer for 2 minutes then take off the heat and whisk in the butter until dissolved. Strain through a sieve and keep warm.
  • Place the flour in a large bowl then whisk in enough fizzy water to make a thick batter (about the same consistency as Yorkshire pudding batter)
  • Mix in the allspice and allow to stand for 5 minutes.
  • Pat dry the pineapple on kitchen paper then dust in a little cornflour.
  • Dip in the batter to coat.
  • Gently fry in shallow oil 180°C, until crisp and lightly browned.
  • Cooking in batches, drop the pineapple carefully into the hot oil and cook until golden and crispy.
  • Drain well on kitchen paper and sprinkle with caster sugar and allspice.