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Pineapple Fritter Rings

Golden, crispy pineapple fritter rings coated in a light vanilla-cinnamon batter and dusted with powdered sugar — a quick and crowd-pleasing dessert or snack ready in just 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Calories: 210
Ingredients Method Notes

Ingredients
  

Fritter Rings
  • 1 can (20 oz) pineapple rings in juice, drained and patted dry
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 large egg
  • ¾ cup milk
  • 1 teaspoon vanilla extract
  • vegetable oil, for frying
  • powdered sugar, for dusting

Method
 

Prep Your Pineapple
  1. Open your canned pineapple rings and drain them well.
  2. Lay each ring on a clean paper towel and pat thoroughly until completely dry. Give them a full two minutes of patting — excess moisture will cause the batter to slide off. Set them aside.
Make the Batter
  1. In a medium mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
  2. In a separate small bowl, beat the egg lightly, then add the milk and vanilla extract.
  3. Pour the wet mixture into the dry ingredients and stir gently until just combined. A few small lumps are fine — do not overmix. The finished batter should coat the back of a spoon but still drip off slowly.
Heat the Oil
  1. Pour about 2 inches of vegetable oil into a deep skillet or heavy-bottomed pot.
  2. Heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, drop a tiny bit of batter into the oil — it should sizzle immediately and float to the surface within seconds.
Fry the Fritter Rings
  1. Working one at a time, dip each pineapple ring into the batter, letting any excess drip off.
  2. Gently lower the battered ring into the hot oil. Fry 2 to 3 rings at a time — do not crowd the pan.
  3. Cook for about 2 to 3 minutes per side until deeply golden. Use tongs or a slotted spoon to flip them halfway through.
Drain and Dust
  1. Transfer the finished fritter rings to a wire rack lined with paper towels and let them rest for one minute.
  2. Dust generously with powdered sugar while still warm so it melts slightly into the surface.
  3. Serve immediately for the best crispy texture.

Notes

Always pat pineapple rings completely dry before battering — excess moisture prevents the batter from sticking. Do not overmix the batter; lumps are fine. Fry in small batches of 2-3 rings to maintain oil temperature. Serve immediately for best texture. Fresh pineapple can be substituted for canned (slice ½ inch thick). For dairy-free, swap milk for oat milk or coconut milk. Dry ingredients can be mixed the night before and stored in a sealed container. Batter can be refrigerated up to 4 hours in advance. Store leftovers in an airtight container in the refrigerator for up to 2 days. To freeze, place cooled fritters in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 1 month. Reheat in an air fryer at 375°F for 3-4 minutes to restore crispiness — avoid the microwave. Can also be made in an air fryer at 400°F for 8-10 minutes, flipping once.