Pineapple Fritters with Vanilla Bean Custard

By Penelope Black

Pineapple Fritters with Vanilla Bean Custard

Pineapple Fritters with Vanilla Bean Custard. This truly traditional dessert will bring a taste of the tropics. 

Pineapple Fritters with Vanilla Bean Custard: Ingredients

Serves 4

  • 2 cups milk
  • 1 vanilla bean, split lengthways
  • ¾ cup caster sugar
  • 4 egg yolks
  • ½ cup cornflour
  • 1 small fresh pineapple, peeled, cored or 825g can pineapple slices
  • in syrup, drained
  • ¾ cup plain flour
  • ½ tsp bicarbonate of soda
  • 1 tbsp caster sugar, extra
  • vegetable oil, for frying
  • icing sugar, to serve


How to make our Pineapple Fritters with Vanilla Bean Custard

1 Place milk in a saucepan. Using a sharp knife, scrape vanilla seeds from pod and add to milk with bean. Heat over medium heat until milk just comes to the boil.   

2 Combine sugar and egg yolks in a large heatproof bowl. Whisk until thick and pale. Add ¼ cup cornflour and stir until well combined. Discard vanilla bean and slowly add milk mixture, whisking to combine. Return mixture to saucepan and place over medium-low heat, stirring constantly for approximately 10 minutes or until custard comes to the boil and thickens. Transfer to a bowl. Cover surface with baking paper to prevent a skin forming.

3 Cut pineapple into 1.5cm-thick slices. Sift flour, remaining cornflour and bicarbonate of soda into a bowl. Stir through extra sugar. Slowly add ½ cup water, whisking gently until a smooth batter forms.

4 Scrunch a large sheet of baking paper and place on a baking tray. Half fill a medium saucepan with oil and place over medium-high heat. Coat 2-3 pineapple slices in batter and add to oil. Cook for 2-3 minutes or until batter is golden. Transfer to prepared tray. Repeat with remaining pineapple slices. Serve pineapple slices dusted with icing sugar and drizzled with warm or cold custard.


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