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First, pat the pineapple rings as dry as you can between sheets of paper towels. This helps the batter stick. Dip each ring into the batter, letting any excess drip off, then transfer it to the panko dish. Press gently to ensure the ring is fully coated in crumbs.
Carefully place the coated pineapple rings into the hot oil. Fry them until they're golden brown on both sides, flipping once. Work in batches to avoid crowding the pan, which can drop the oil temperature and make the fritters greasy rather than crisp.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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