Pineapple Fritters - cooking recipe

Ingredients

1 3/4 cups self-rising flour
1/2 tsp baking soda
2/3 cup flaked coconut
1 tbsp brown sugar
1 can (12 oz) evaporated milk
2 None eggs
3/4 cup granulated sugar
1/4 cup dark rum
1 None lime, peel finely grated and lime juiced
2 tbsp chopped fresh mint
1/2 None pineapple, cut into 1/8 inch thick slices
None None Flaked coconut, coconut ice cream, to serve

Preparation

Sift self-rising flour and baking soda into a large bowl. Stir in coconut and brown sugar. Mix evaporated milk and eggs in a medium bowl. Add to the flour mixture, whisking to combine.
Place granulated sugar, dark rum, and lime peel and juice in a medium saucepan on low heat. Stir until sugar dissolves. Bring to boil and cook 3 mins, without stirring, until syrupy. Let stand to cool, then stir in mint. Set syrup aside.
Place pineapple slices on paper towels to drain. Heat enough oil in a large deep skillet to shallow-fry. Test heat with a drop of batter - it should sizzle as soon as it is added. Working in batches, dip pineapple slices in batter, allowing excess to drip away. Cook for 2-3 mins each side, until batter is crisp and golden. Drain on paper towels.
Serve hot sprinkled with coconut and a scoop of coconut ice cream.