Pineapple coconut fritters with rum and vanilla sauce
- 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 ul>
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
Leave A Comment