- 3 cups all-purpose flour
- 3/4 cup sugar
- 2 tablespoons baking powder
- 3/4 teaspoon salt
- 3 Eggland's Best 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 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. Yield: about 10 dozen.
Originally published as Pineapple Drop Doughnuts in Best of Country Breads 2000, p103
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