Fried Pineapple Rings

Method

1. 1

   Cut and dry the rings

   Cut the pineapple into rings about as thick as your finger and push the core out of each one. Lay them on a clean towel and blot them properly on both sides. Pineapple is wet, and batter slides straight off a wet ring, so this is the step that decides whether the rest works.

2. 2

   Mix a thin batter

   Whisk the flour, cornstarch, baking powder, sugar, cinnamon and a pinch of salt together, then pour in the cold sparkling water and the lime juice and whisk just until it comes together. Keep it thinner than you think: it should run off the whisk in a ribbon, not sit on it. A thick batter insulates the fruit and never crisps.

3. 3

   Fry until they blister

   ⏱ 3 min

   Heat the oil in a deep skillet until a drop of batter sizzles and rises straight away. Dip each ring, let the excess run off for a second, and lower it in away from you. Fry a few at a time so the oil stays hot, turning once, until both sides are deep gold and blistered.

4. 4

   Drain and serve hot

   Lift them onto a rack or a plate and let them sit for a minute so the outside stays crisp rather than steaming itself soft. Dust with a little more sugar and cinnamon if you like, and eat them while the fruit inside is still hot.