Pineapple beignets (creole)

Directions

1. Mix flour, sugar and salt, dig a well in center. Separate the whites from the yolks. Put the yolks in the fountain

2. Pour in the beer and mix to get a smooth dough. Let stand one hour

3. Cut pineapple into chunks

4. Beat the egg whites until stiff and fold them very gently into batter

5. Heat up the frying oil. Soak the diced pineapple into the dough so they are well coated

6. Spoon the batter so as to catch two or three pieces of pineapple and drop in the oil.

7. Let the beignets brown, turning constantly with a slotted spoon. Take them out of the oil when they are golden brown and place them on absorbent paper

8. Serve hot, coated in powdered sugar and/or confectioners sugar

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