Pineapple Fritters

Ingredients

• 4 baby pineapples
• 200 g Flour
• 140 ml milk
• 50 ml mineral water
• 2 tbsp oil
• 3 eggs
• 0.5 vanilla bean (scraped seed)
• 1 tsp lemon zest
• a pinch salt
• 2 tbsp sugar
• 750 ml oil (for frying)
• 1 cup whipping cream
• 250 g low‑fat quark
• 50 g sugar
• 4 physalis
• 4 banana leaves

Instructions

1. 1.

   Peel the baby pineapples with a sharp knife, remove the core with a melon baller and slice into 5–6 pieces each. Separate the eggs. Whisk flour with milk, mineral water, oil, egg yolks, vanilla seed, and lemon zest. Beat egg whites with salt and 2 tbsp sugar until stiff, then fold into the batter.

2. 2.

   Heat oil to 160 °C (test by dropping a wooden spoon; bubbles should appear). Dip each pineapple slice into the batter and fry in batches until golden brown. Remove and drain on kitchen paper, letting cool.

3. 3.

   Mix remaining pineapple pieces with quark and sugar. Whip cream until stiff and fold it in. Arrange banana leaves on dessert plates. Layer alternating pineapple and cream into a tower, finishing with cream. Garnish each tartlet with a physalis and serve immediately.