Tempura Pineapples
The Dessert Upgrade
Pineapple doesn't need much help, but hot pineapple in crispy tempura is a completely different situation. The fruit turns warm, juicy, and extra sweet in the middle while the batter stays light and crunchy outside. Finish it like a sundae or keep it simple with powdered sugar.
INGREDIENTS
- 60 ounces vegetable oil, for a 6-quart pot
- 15 pineapple wedges, about 2 inches long
- 1 bag (or 114 grams) of Ms. Wong's Tempura Mix
- ½ cup ice-cold water
- Melted chocolate and sprinkles, or powdered sugar, for finishing
Tools and Supplies
- Deep 6-quart pot
- Clip on oil thermometer (optional but highly recommended)
- 2-quart mixing bowl for the batter
- Whisk
- Tongs
- Skimmer
- Cooling rack and tray
Directions
STEP 1: Heat the Oil
Pour 60 ounces of vegetable oil into a deep 6-quart pot and heat to 380°F.
STEP 2: Prep the Pineapple
Cut the pineapple into chunky 2-inch wedges. If the pineapple is very ripe, pat the pieces dry.
⭐ Pro tip: Drying very juicy pineapple helps the batter stay on the fruit.
STEP 3: Batter Up
Gently mix 1 bag (114 grams) of Ms. Wong's Tempura Mix with ½ cup ice-cold water in a 2-quart bowl until just combined. Do not overmix.
STEP 4: Fry Fearlessly
Coat each pineapple wedge in batter and carefully place it in the 380°F oil. Fry for 60 to 90 seconds, until golden and crispy.
STEP 5: Serve and Enjoy
Drizzle with melted chocolate and add sprinkles, or finish with powdered sugar.
