Monday, August 1, 2011

Pineapple Choux Fritters w/ Ginger Honey Dipping Sauce

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I love choux pastry. I've made my share of eclairs and profiteroles, but none since I started blogging. I should really get down to that soon. The other day, I felt like trying something new, and I came across 'Pineapple Choux Fritters'. It sounded very intriguing to me. And so I made these.
The fritters were just okay. I don't know if my deep-frying oil was too hot, but I had a lot of difficulty frying these little fritters. If I got them the right shade of golden brown, the inside was still gooey and raw. Only these slightly blackened, dark brown fritters were cooked all the way through. I didn't mind the little burnt black bits, because they added a nice flavor. I must mention that the fritters were not awful or bad. Just disappointing. The best part was the bursts of flavor from the tiny bits of pineapple in the dough.
But, this recipe has one winner. While the fritters themselves were just average, the dipping sauce - oh the dipping sauce was so good! I think I will be using this sauce for many other things. I imagine it would taste divine with a savory dish, too. Without doubt, the ginger-honey dipping sauce was the star of this recipe. I surprise myself by saying this, because I am not a huge fan of ginger. But this really, really works!
If 'Pineapple Choux Fritters' sounds as good to you as it does to me, I welcome you to play around with this recipe. And please, please let me know if you manage to make it taste divine.

Pineapple Choux Fritters
Ingredients
540g can of pineapple chunks in juice
4 tbsp butter
3/4 cup all-purpose flour
2 eggs
Zest of 1 orange

Method
1. Drain the pineapple pieces, and reserve 2/3 cup of the juice.
2. Check the pineapple pieces, and if there are any larger pieces, snip them into two using your kitchen scissors. Set aside
3. In a saucepan, pour in the 2/3 cup of the juice, and add in the butter.
4. Heat gently till the butter is dissolved. Turn up the heat and bring quickly to a boil.
5. As soon as starts to boil, take it off the heat, add all the flour and stir quickly until the mixture becomes a paste that leaves the sides of the saucepan.
6. Stop beating at this stage. Don't beat it too much or it will turn greasy.
7. Set aside to cool for 20 minutes
8. When cool, add in the eggs and orange rind and beat until the mixture is glossy.
9. Add the pineapple pieces and stir until just combined.
10. Heat your frying oil. If you are using an electric deep-fryer, heat your oil to 190/375.
11. Drop the batter using two teaspoons to shape into a rough quenelle shape.
12. Fry each batch for 3-5 minutes until golden brown and cooked through. Don't overcrowd the oil.
13. Drain on paper towels and serve with the ginger dipping sauce.

Ginger-Honey Dipping Sauce
Ingredients
1 tsp arrowroot (or cornflour)
3 tbsp honey
4 tbsp pineapple juice
1 tbsp fresh ginger juice, strained
3-4 tbsp of chopped, candied ginger

Method
1. In a small saucepan, mix the arrowroot with the pineapple juice to make a smooth paste.
2. Stir in the ginger juice, honey and candied ginger.
3. Cook over a low heat until the mixture thickens and the ginger pieces have turned slightly translucent.
4. Turn off the heat, transfer to a bowl to cool, and enjoy!
I have made several versions of baked choux pastry, but this was my first time frying them. I don't know if I will go down this path again, unless I find a highly-rated, mind-blowing-ly good recipe. Until then, I will continue making my profiteroles and chocolate eclairs the old fashioned way.
But I will keep making this sauce, and you should try it too. Trust me on this one. It is really a winner!
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60 comments:

Nami | Just One Cookbook said...

What are you talking about - these fritters look great!!  I want some pieces!!  It sounds difficult to deep fry to make sure it's golden color outside while inside is cooked through.  But you did a great job!  And I love ginger so this dipping sauce must be so good!  I'm thinking of dipping chicken karaage (deep fried chicken) in this sauce... looks so good!!!!  I'm so weak when I see deep fried food.  I'm meat to be chubby...

Maris Callahan said...

The fritters look great. The sauce does look as good as you say and I am ready to try both.

Rosemary Wolbert said...

You wouldn't have had to tell us that you were disappointed -- they look great!  And I will trust you on the sauce -- a keeper, I'd say.

feedthebf said...

These look like a winner to me!  The fritters, the sauce - it all sounds delicious =)

Anna and Liz Recipes said...

 What an interesting recipe!  Looks amazing and I bet it tastes amazing too!  Love Fritters ! thanks :)

Amy Tiffanie said...

THIS LOOKS SO FREAKING GOOD!!!!!!!!!!!!!!! I cant wait to make this! I agree with Nami making some deep fried chicken and dipping it in the sauce. This is awesome! I am featuring you on my weekly favorites this week!

Magic of Spice said...

I think these look fantastic! What a fun and creative appetizer these would be at a party :)

Galexicupcakes said...

You must be a perfectionist as these fritters look awesome and golden. The dipping sauce is definitely a must try and I love the combo together..Great job!!

Erin said...

I think the fritters look wonderful!  The dipping sauce sounds amazing!  I haven't deep fried very much in my life, but these make me want to take out the fryer and get to work!

Briarrose said...

I do love pineapple.  Definitely some amazing sauce there.

Indie.Tea said...

That sounds absolutely delicious!

Kate@Diethood.com said...

What?! These fritters are awesome!! I would probably eat all of 'em...especially with that delicious sauce!

theharriedcook said...

Awww... Thanks, Nami! You are so sweet... I still think they look a little charred, but I guess I shouldn't be so critical! :) I think this sauce would be yummy with your chicken karaage! Maybe throw a few red chilli  flakes into the sauce... it would be like a thai sweet chilli sauce, but better! :) I am just like you when it comes to deep fried food :)  Thanks for stopping by, Nami...

theharriedcook said...

Thank you, Maris! I appreciate it :) Thanks for stopping by... 

theharriedcook said...

Maybe I shouldn't have said anything :) But seriously, the fritters didn't taste all that great :) but you're totally right about the sauce being a keeper! I'm making a small jar of it and keeping it in the fridge :) Thanks for stopping by!

theharriedcook said...

Thanks, Peggy! I appreciate it :) Thanks for stopping by!

theharriedcook said...

Thank you! :) The sauce tasted pretty amazing :) Thanks for stopping by!

theharriedcook said...

That is so kind of you! :) I appreciate it... I think Nami's right about the chicken, too... I would love to add a few chili flakes to this sauce, and I think it would be perfect! :) Thanks for featuring me, and for stopping by :)

theharriedcook said...

Thank you! :) I agree that this would make a great appetizer... just need to fix that fritter recipe :) Thanks for stopping by!

theharriedcook said...

I guess I can be overly-critical of myself... like most of us, right? :) Thank you for the encouragement, Jackie! You're the best! :) The flavors of the ginger with the pineapple were really good though :) Thanks for stopping by!

theharriedcook said...

Thank you, Erin! You must be such a healthy eater, considering you don't deep fry... I wish I could be like you, but I crave fried food... I don't deep fry very much, really, but I need my weekly fix of something deep-fried :) Thanks for stopping by!

theharriedcook said...

Yeah I totally agree about the sauce... really yummy! :) And I love pineapple too... Thanks for stopping by!

theharriedcook said...

You are so sweet, Kate! :) I think it was the dipping sauce that made these fritters vanish in record time :) Thanks for the encouragement... and for stopping by! 

Frugal Antics said...

I have been wanting to try fritters.  That dipping sauce you made sounds out of this world.

Sandra's Easy Cooking said...

I totally agree with Nami, these looks absolutely mouthwatering..wonderful pictures and awesome recipes! 

Dave at eRecipeCards said...

Greetings.  This is my
first time on your blog, but you have a terrific one.  I am always on the look out for new blogs,
new ideas.  I especially appreciate all
the details you do, so many photos makes it seem like anyone can replicate the
recipe!  I was directed here by one of your readers, I hope you do not mind the intrusion.


 


I am asking, would you please consider posting a few of your
favorite recipes on erecipecards.com


http://erecipecards.com/


 


It is a tool for bloggers to see and to be seen.  Your posts would fit in perfectly.


 


in addition, all photos, recipe titles as well as your blog
name would link directly back to your blog. 
Thus giving you new attention and potentially new readers.


 


Or,
if you just want to take a look at a lot of fellow food bloggers all in one
place.  A great learning experience to
get ideas about how to establish your own blogging voice!


 


 


Please take a look. 
If you have any ideas or questions, please do not hesitate to write


 


Dave


http://erecipecards.com/


Contact@eRecipeCards.com

Kitchen Belleicious said...

Hey, regardless of how much trouble they were or how hard to cook you couldn't tell by the pictures because they look absolutely sinfully delicious! I am drooling and I love the idea of using pineapple as the fruit. Usually I see apple or pear. Love this recipe and I want to try it myself!

Renee said...

To say these look amazing is an understatement! I wish I hadn't just had lunch because now I want these!!

Baking Serendipity said...

I am almost thinking that the sauce would be perfect for chicken fingers too :) I love how versatile it is!

theharriedcook said...

While I am not sure this is the best recipe for fritters, the dipping sauce is worth a shot! :) Thanks for stopping by, Kristen! :)

theharriedcook said...

Thank you, Sandra! I really appreciate it! :) And thanks for stopping by! 

theharriedcook said...

Thank you for your interest in my blog. I appreciate it... Thanks for stopping by...

theharriedcook said...

Thank you! It was the pineapple in the recipe that caught my attention :) I love apple fritters too, and I think this sauce would work with them too! Thank you for your kind words about this dish :) I appreciate it! Thanks for stopping by, Jessica!

theharriedcook said...

Thank you, Renee! :) You're so sweet to say that... You're the best :) Thanks for stopping by!

theharriedcook said...

I agree! I think especially with a few chilli flakes thrown in, this sauce would be perfect with fried/baked chicken fingers... Thanks for stopping by! :)

Carolyn said...

That dipping sauce does sound pretty fantastic.  I could imagine in with chicken and other savoury things.  Sorry the fritters were disappointing!  But yes, you do need to bring us some other choux pastry recipes!!!

Kate said...

These look delicious!  I agree with Nami on that one.  Yummy!

Reem said...

These fritters looks absolutely delicious!!! Frying certain things can be tricky sometime, try using moderately heated oil so before the surface starts to get deeper in color it get enough time to cook all the way inside. I'm sure gonna try these naughty babies. Yummmm....

Carolyn Jung said...

These look addicting. They may not have turned out exactly like you wished, but I must say they look fantastic to me. ;)

theharriedcook said...

I totally agree about the dipping sauce :) I look forward to make more choux pastries soon!  Thanks for the encouragement, Carolyn!

theharriedcook said...

Thank you, Kate! :) I'm glad you think so... Thanks for stopping by!

theharriedcook said...

Yeah, you're right! I wish I had an electric deep fryer so I could regulate the temperature... This really was a tricky thing to deep fry... Thanks for the comment & for stopping by! :)

theharriedcook said...

Thank you, Carolyn! :) I really appreciate it... Thank you for stopping by & taking the time to leave a comment!

Roxana GreenGirl said...

Marsha, i think you're too harsh on yourself. The fritters look great. I have a deep-frying fear and admire other that master this technique. 

theharriedcook said...

:) Thank you, Roxana... I'm pretty comfortable deep frying stuff, but these were a little difficult to do because they brown really quick... Thanks for stopping by! :)

Khushi said...

lovely fritters.....they have come so well....while I looked at them first I though its chicken!! But such a perfect shape of fritter with pine apple!! Have never tried...nice combination
A Girl's Diary

Heidi @ Food Doodles said...

Oh my, do those ever look delicious!  The dark spots don't look bad at all to me.  What an awesome idea :D

ping said...

Nothing wrong with them at all! They look really good and I like my fritters a little darker than usual. If you think these are charred ... you should see mine when I deep fry stuff ... I'm terrified of deep frying! :P 

Inside a British Mum's Kitchen said...

they look amazing, but it is disappointing when something doesn't turn out as you had hoped! glad the sauce made you happy!
Mary

elisabeth@foodandthriftfinds said...

Marsha, you underestimate yourself. These yummy fritters are not that easy to deep fry and get it to a golden perfection...and you did that. The only thing different that I would do is to use fresh pineapple chunks, even though they are so expensive. With a recipe as good as this, and the dipping sauce with honey, and ginger, to me this would be a perfect snack, or better yet, a dessert surprise!
BTW- I finally posted your giveaway book by Jill Colonna...and a shoutout! Thanks again for the generous and awesome giveaway!

Kankana said...

Thanks for dropping by and your lovely comment :) Glad to find your blog! These fritters looks delicious. My mom makes something similar but with ripped bananas !

theharriedcook said...

Thank you, Khushi! I am so glad you think they look good :) and you're right about the combination - the flavors really work! Thanks for stopping by & commenting :)

theharriedcook said...

Thank you, Heidi! The dark spots tasted pretty nice :) Thanks for stopping by!

theharriedcook said...

Aww... You're so sweet, ping! I am so used to deep frying stuff, and so I think it annoyed me to realize I was having so much trouble with this recipe! :) But thanks for the sweet comment, and for stopping by! :)

theharriedcook said...

Thank you for the encouragement, Mary! The sauce is a keeper :) Thanks for stopping by!

theharriedcook said...

You are so sweet! Thank you for the encouraging words... You may be right about the fresh pineapple :) Great idea... The sauce is perfection, though! :) You're welcome for the giveaway :) I am glad you like the book, and I am sure Jill is glad as well! :) Thanks for the shout-out, and for stopping by! :)

theharriedcook said...

I love banana fritters, too! :) Thanks for stopping by, Kankana... Nice to 'meet' you :) 

Catherine said...

I am a fan of ginger so I would love this dipping sauce. Have a wonderful weekend. Blessings, Catherine 

BigFatBaker said...

What a tasty sounding recipe! Such a bummer you were not fully satisfied. I have never attempted a choux but I think it's about time I give it a try ;)

Dave at eRecipeCards said...

Greetings.  This is my
first time on your blog, but you have a terrific one.  I am always on the look out for new blogs,
new ideas.  I especially appreciate all
the details you do, so many photos makes it seem like anyone can replicate the
recipe!  I was directed here by one of your readers, I hope you do not mind the intrusion.


 


I am asking, would you please consider posting a few of your
favorite recipes on erecipecards.com


http://erecipecards.com/


 


It is a tool for bloggers to see and to be seen.  Your posts would fit in perfectly.


 


in addition, all photos, recipe titles as well as your blog
name would link directly back to your blog. 
Thus giving you new attention and potentially new readers.


 


Or,
if you just want to take a look at a lot of fellow food bloggers all in one
place.  A great learning experience to
get ideas about how to establish your own blogging voice!


 


 


Please take a look. 
If you have any ideas or questions, please do not hesitate to write


 


Dave


http://erecipecards.com/


Contact@eRecipeCards.com

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