Busters Recipes

Deep-Fried Candy Bars with Pineapple

approx. 2 quarts sunflower or other oil for deep frying

1 ripe pineapple

1 cup self-rising flour

about 1 cup soda water

8 fun-sized Mounds bars

Heat the oil in a deep-fat fryer to maximum heat.

Cut the top and bottom off the pineapple, and then quarter it vertically. Trim the woody core off each segment, and then lay it skin-side down, and slice the flesh in half lengthwise, stopping when you feel the skin. Then cut it across into slices and run the knife between the flesh of the fruit and the outer husk. The pineapple pieces should then come away easily. Squeeze the outer skin of the pineapple over the cut fruit to get every last bit of juice.

Measure the flour into the bowl, and whisk in ? cup of the soda water to make the batter, adding the rest of the water if the consistency is still too thick: you want this just thick enough to adhere easily. The best way to check is to turn a Mounds bar in it; if the batter sticks well enough, it's fine. I just use my fingers for this, but tongs work well, too.

Plunge the batter-blanketed Mounds in the hot oil and fry for about 3 minutes, until the batter?s puffed and golden. Remove to pieces of paper towel to absorb excess grease, then pile up on a plate to sit on the table alongside the cut-up pineapple.