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Pineapple Fritters

1 small, ripe pineapple
300 ml. (10 fl oz) sweet cider
100 gr. (4 oz) plain flour plus a little extra for coating
25 gr. (1 oz) caster sugar
Vegetable oil for deep-frying

Cut the outside skin from the pineapple, then split it into quarters.
Remove the central core from all four pieces. Each quarter can now
be cut into three leaving you with twelve large chunks.

To make the batter, mix together the cider, flour and sugar.

Heat the oil to about 180'C / 350'F. Lightly flour the pineapple
chunks, then dip them into the batter and deep-fry for about 5
minutes until cripsy and golden. You may need to do this in batches.

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