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Pineapple Drop Doughnuts

3 cups all-purpose flour
3/4 cup sugar
2 tablespoons baking powder
3/4 teaspoon salt
3 eggs
1 cup milk
1 can (20 ounces) crushed pineapple, drained
Oil for deep-fat frying
Confectioners' sugar

In a large bowl, combine the flour, sugar, baking powder and salt. In
another bowl, whisk eggs and milk. Stir in pineapple. Stir into dry
ingredients just until blended. In an electric skillet or deep-fat

Printed from tasteofhome.com Nov 19, 2008

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Pineapple Drop Doughnuts cont.

fryer, heat oil to 375°. Drop batter by heaping teaspoonfuls a
few at a time, into hot oil. Fry until golden brown, about 1-1/2
minutes on each side. Drain on paper towels. Dust with confectioners'
sugar. Editor's Note: Doughnuts may be frozen in an airtight
container for up to 1 month. To reheat, place on a microwave-safe
plate and microwave on high for 5-10 seconds or until warm. Dust with
confectioners' sugar.

Yield: about 10 dozen.