Restaurant Recipes
Tip-Top Inn Pineapple Fritters
with Chantilly Sauce
Yield: about 20 servings
Ingredients
Pineapple Fritters
- 2 2/3 cups sifted all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/3 cups milk
- 2 eggs, well beaten
- 1 (16 ounce) can crushed pineapple, drained
Chantilly Sauce
- 4 egg yolks
- 1 cup granulated sugar
- 1 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- 1 cup cream
Instructions
Pineapple Fritters
- Mix and sift dry ingredients, add milk gradually, and eggs. Add drained pineapple to batter. Fry until light brown. Serve with Chantilly Sauce
Chantilly Sauce
- Beat together all ingredients except the cream until very thick. Add cream, beaten stiff.
- Chill.
Attribution
Posted by Lorraine38 at Recipe Goldmine on 10/20/2001, 8:49 am.
Source: Old-Time New England Cookbook, Duncan MacDonald and Robb Sagendorph - Tip-Top Inn, Shrewsbury, Vermont