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Tip-Top Inn Pineapple Fritters
with Chantilly Sauce

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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 can crushed pineapple, drained (1-pound size)

Chantilly Sauce

  • 4 egg yolks
  • 1 cup granulated sugar
  • 1 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter
  • 1 cup cream

Instructions

  1. 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
  2. Chantilly Sauce: Beat together all ingredients except the cream until very thick. Add cream, beaten stiff.
  3. Chill.

Serves about 20.

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