Dry the pineapple on paper toweling. Heat a deep
fryer to 375 degrees F.
Whisk the lager and flour together, adding a little cold water, if
needed, until the batter is thick. Stir in sugar and coconut.
Dust the pineapple in a little flour, then place it into the batter.
Gently shake off excess batter and then drop the coated pineapple
pieces, one by one, into the hot oil. (Do not cook more than 8 pieces
at a time or the temperature of the oil will dip and the pineapple
will not crisp up the way it should).
When done, lift out the pieces with a slotted spoon and drain well
on absorbent paper, repeating the process until all the pineapple
is cooked. Sprinkle pineapple pieces with a little sugar and keep
warm but uncovered.
Mix the rum, confectioners' sugar and lemon juice in a saucepan and
warm it up. Spoon over fritters at the table.
Serve with heavy cream or whipped cream.
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