Classic Campfire Pineapple Coconut Fritters
Sweet pineapple rings dipped in coconut batter and pan-fried over the campfire, dusted with cinnamon sugar. A nostalgic tropical treat that’s crisp outside, tender inside, and easy to make at camp.
Equipment
- 10-inch cast iron skillet
- Mixing bowl
- Spatula
- Tongs
Ingredients
- 1 can pineapple rings drained (20 oz)
- 2/3 cup all-purpose flour
- 1/3 cup unsweetened shredded coconut
- 2 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3 tablespoons unsalted butter for frying
- 1 teaspoon ground cinnamon
- 2 tablespoons granulated sugar for dusting
Instructions
- In a bowl, mix flour, shredded coconut, 2 tablespoons sugar, baking powder, and salt.
- Whisk in milk, egg, and vanilla until a thick batter forms.
- Heat butter in skillet over medium campfire heat.
- Dip each pineapple ring in the batter, letting excess drip off.
- Carefully place in skillet and cook 2–3 minutes per side, until golden brown.
- Mix cinnamon and 2 tablespoons sugar in a small bowl.
- Dust hot fritters with cinnamon sugar and serve.
Notes
Keep skillet over steady, not roaring, coals to prevent burning. Work in batches if needed to avoid crowding. Serve hot for best texture.