For the fritter batter:

4oz. flour Pinch salt
1 egg
1/4 pint milk
2 tablespoons water
1 medium can pineapple rings
Approx. 1/2 oz. flour
lard for frying
little castor sugar

1. Sieve the flour and salt into a basin,
   add the egg, beat well,
   then gradually beat in the milk and the water
   to give a thick coating consistency.
2. Strain the pineapple rings and dust lightly with flour.
3. Heat the lard until a cube of bread turns golden brown within a minute.
4. Dip the pineapple rings into the batter and fry in the hot lard until crisp and golden brown.
5. Drain on crumpled tissue paper.
6. Dust with castor sugar before serving.

 

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