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Title: Caribbean Pineapple Fritters
Yield: 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
      1    salt and pepper
      1    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 on
Jan 30, 1998

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