Pineapple coconut fritters with rum and vanilla sauce

For 4 people
  • 100 g flour
  • 3 EL Milk
  • 75 g dry white wine
  • 2 Eggs (size M)
  • 30 g desiccated coconut
  • 1 Can (s) (425 ml) Sliced ​​pineapple
  • 1 l Oil for deep-frying
  • 1/4 l Milk
  • 1 packets dessert sauce 'vanilla flavor'
  • 1 EL Rum
  • desiccated coconut and mint
30 minutes
light
1.
Mix the flour, milk, wine, eggs and desiccated coconut until smooth. Let rest for 30 minutes. Drain the pineapple. Heat oil in a pot. Pull the pineapple rings through the dough and bake in portions in hot oil (160 ° C). Pour milk into a mixing bowl. Add sauce powder and whisk vigorously for 1 minute with the whisk of the hand mixer. Stir in the rum. Arrange pineapple fritters with the vanilla sauce on plates. Sprinkle with desiccated coconut and decorate with lemon balm
2.
Wait about 20 minutes. Photo: Först,
1 person approx:
  • 430 kcal
  • 1800 kJ
  • 9 g protein
  • 23 g fat
  • 41 gCarbohydrates

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