Open 2 cans pineapple, save the juice cut the larger slices in two. For the batter: 2 cups flour.
1 cup milk or water.
1 tablespoon oil or melted lard.
Pinch of salt.
Put all at once into a small pail or deep pan and beat up with a spoon. Put in the pineapple slices, take up well coated with batter and drop into a kettle of hot lard. Fry light-colored. Drain well and break off the rough edges. Serve with thick sauce in the dish. To have fritters of good shape the batter should be made thin. Too much lightness makes them absorb grease. To have them of very light color use water instead of milk in the batter - but some people must have them well browned, which calls for milk or a spoonful of syrup mixed in .