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Digital Subscriptions > delicious. Magazine > April 2019 > Fritters

Fritters

Crunchy and crispy, sweet or savoury, fritters are a crowdpleaser. Ours are served spiced with poached eggs for brunch, as a pancetta-wrapped snack – or in a caramel coating for a sweet ending. One word: deeee-licious!
WHAT A PLATEFUL Spiced onion and samphire pakoras with poached eggs, p26

Pineapple and clotted cream fritters with salted caramel sauce

These crisp, creamy pineapple fritters are a surefire winner
RECIPES AND FOOD STYLING: SOPHIE AUSTEN-SMITH. PHOTOGRAPHS: MAJA SMEND. STYLING: TONY HUTCHINSON

MAKES 20-24. HANDS-ON TIME 20 MIN, FRYING TIME 30 MIN

MAKE AHEAD

You can make the batter a few hours ahead if you want to. Cover and chill, then mix briefly with a balloon whisk to make sure it’s smooth before frying.

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About delicious. Magazine

Celebrate spring with our April/Easter issue: the maestro Francesco Mazzei creates an Italian feast while Raymond Blanc roasts a salmon French-style. Finish off with cakes from Bake Off’s Martha Collison, Paul A Young's new sticky, chocolate pud or Brick House's orange hot cross bun loaf. Read how in 1999 British food changed forever and find out whether counting calories works. If you've ever wanted to visit Amsterdam, we've got the latest foodie recommendations as well as a round-up of the best Easter eggs AND 16 extra pages of brilliant cheesecakes!