Pineapple Donuts

Wow. My mind was telling me “Hey, look! A donut!”. But my taste buds were telling me “Those aren’t donuts! Those look really different and cool!”. Pineapple donuts! Woo hoo!

Pineapple rings coated in a simple batter that cooks up golden brown delicious (GBD), reminiscent of ‘normal’ donuts, are fantastic. Next they get drizzled with maple syrup and sprinkled with confectioners sugar.
Pineapple DonutsThese little slices of heaven make for an outstandingly good dessert.

I bought this really cool pineapple corer from Amazon the other day that I’ve been just waiting to use so I picked up a pineapple on sale, got the corer out of the box, and in about a minute I had perfect fresh pineapple rings for these pineapple donuts.

The corer can also be used to make a pineapple ‘bowl’, great for serving things like fried rice and grilled shrimp with pineapple. Click on the picture below if you want to learn more about it on Amazon. It’s a fun little gadget.

Also try my glazed baked mini-donuts.

Pineapple Donuts

My mind was telling me that I was about to devour donuts. But my taste buds told me that, hey, these aren't donuts!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 143kcal
Author Mike

Ingredients

  • 6 pineapple rings
  • 1 cup Bisquick mix
  • 1 egg
  • 1/2 cup milk
  • Vegetable or canola oil
  • Powdered sugar and pure maple syrup for serving

Instructions

  • Heat 2 inches of oil in a Dutch oven or deep fryer to 365 F.
  • Whisk together the Bisquick, egg and milk.
  • Dip pineapple rings into the batter and coat completely.
  • Fry the rings until golden brown, turning once.
  • Serve immediately sprinkled with powdered sugar and drizzled with maple syrup.

Nutrition

Calories: 143kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 275mg | Potassium: 140mg | Fiber: 1g | Sugar: 12g | Vitamin A: 2% | Vitamin C: 6.5% | Calcium: 7.2% | Iron: 4.7%

Spiralized Curly Fries

It’s over. Done. My quest for an absolutely perfect spiralized curly fries recipe is over. I have reached the end, and the end is good. Perfectly curly. Perfectly seasoned. And perfectly crunchy. I could’ve just skipped whatever else it was I was having for dinner that night. In fact, I don’t even remember what else I had. I just remember these curly fries.Spiralized Curly Fries

i used the smallest blade on my spiral slicer to make these spiralized curly fries. You could use the bigger one, but of course cook times will go up. I think the small blade is the perfect size.

The batter gives the fries their fantastic flavor. I plan on using the same batter on a whole lot of other fried foods. It’s a thin batter, not thick. Perfect for something like fish fillets or even non-curly fries.

I also love making a copycat of McDonald’s fries. They aren’t spiraled, but boy, they’re good! But then, Arby’s fries are spiral….

Spiralized Curly Fries

Course Side
Cuisine American
Prep Time 1 hour 15 minutes
Cook Time 45 minutes
Total Time 2 hours
Servings 4 servings

Ingredients

For the potatoes

  • 2 large russet potatoes peeled if desired
  • Water
  • Vegetable or canola oil for deep frying
  • Kosher salt

For the batter

  • 1 cup water
  • 1/2 cup all-purpose flour
  • 2 teaspoons paprika
  • 1 teaspoon seasoned salt substitute Mrs. Dash if you like
  • 1/2 teaspoon cayenne
  • Kosher salt and freshly ground black pepper

Instructions

For the potatoes

  • Fill a resealable container with cold water.
  • Spiralize the potatoes (I used the smallest blade) and place into the water.
  • Transfer to the refrigerator for 1 hour.

For the batter

  • Place all of the batter ingredients into a large bowl or container and whisk until smooth.
  • Heat 3" of oil in a deep fryer or Dutch oven to 365 F.
  • Drain the potatoes and pat dry.
  • Place potatoes in the batter and coat well.
  • Working in batches, fry the potatoes until golden brown, turning once.
  • Transfer cooked potatoes to a wire rack or pan lined with paper towels and sprinkle liberally with salt.
  • Serve immediately.


Nashville Hot Pickles

Ever since I made a crazy good batch of Nashville Hot Chicken I’ve been jonesin’ for that same great hot crunchy experience on other foods. Like fried pickles. Making these Nashville Hot Pickles was easy, and boy are they packed with a nice kick! I didn’t go the mild route with these, that’s for sure. And to make sure I kept the burn going I served the pickles with a habanero ranch sauce for dipping.

Nashville Hot PicklesYou’re going to see other great dishes like this one for Nashville Hot Pickles here on Life’s A Tomato. I love that great crunchy breading and that fiery hot seasoning. Next up? I’m thinking chicken fingers!

Also try my jalapeno bottle caps and my and my copycat of Hooter’s fried pickles.

Nashville Hot Pickles

Course Appetizer
Cuisine American
Author Mike

Ingredients

  • 16 ounce jar Dill pickle slices drained, dabbed dry with a paper or kitchen towel

For the dip

  • 1 cup milk or buttermilk
  • 2 large eggs
  • 1 tablespoon Louisiana-style hot sauce

For the dredge

  • 2 cups all-purpose flour
  • 2 teaspoons Kosher salt

For frying

  • Vegetable oil

For the spicy coating

  • 1/3 cup hot frying oil
  • 1-3 tablespoons cayenne pepper I used 2 and found the flavor to be perfect, and not too terribly hot
  • 1 tablespoon light brown sugar
  • Kosher salt and freshly ground black pepper
  • 12 teaspoon paprika
  • 12 teaspoon garlic powder

For serving

Instructions

For the dip

  • Whisk together the milk, eggs and hot sauce in a pie pan or shallow bowl.

For the dredge

  • Whisk together the flour and salt in a pie pan or shallow bowl.

For frying

  • Heat a few inches of oil in a deep fryer or Dutch oven to 325 F.
  • Working in batches, dredge the pickles in the flour. Shake off excess.
  • Dip pickles into the milk mixture. Shake off the excess.
  • Return the pickles to the flour and dredge again. Shake off excess.
  • Transfer pickles to the hot oil and fry until golden brown, about 2 minutes.
  • Place on a rack to cool and drain.

For the spicy coating

  • When you're done frying the pickles, ladle 1/3 cup of the hot oil into a small sauce pan and whisk in the spicy coating ingredients.
  • Brush mixture over the pickles. The more you brush on, the hotter it'll be.