Crispy Pineapple Fritters

1. In a shallow dish, combine the flour, cornstarch, baking powder, salt, egg, and milk. | 2. Whisk the mixture with a fork until smooth and pancake-like in consistency.

Place the panko breadcrumbs in another shallow dish and set aside.

In a large skillet, pour about 1 inch of oil and heat over medium-high heat until shimmering (around 350°F/175°C). You can test the oil by dropping a small amount of batter in; if it sizzles, the oil is ready.

Pat the pineapple rings dry between sheets of paper towels to remove excess moisture. This will help the batter adhere better.

1. Dip each pineapple ring into the batter, making sure to coat it evenly. Allow any excess batter to drip off. | 2. Immediately coat the battered ring in the panko breadcrumbs, pressing gently to ensure a good coating.

1. Carefully slide the coated pineapple rings into the hot oil, being cautious not to overcrowd the skillet. Fry until golden brown on one side, about 2-3 minutes, then carefully flip and cook the other side until golden and crispy, another 2-3 minutes. | 2. Use a slotted spoon to transfer the fried rings to a paper towel-lined plate to drain excess oil.

Serve the crispy fried pineapple rings hot, warm, or at room temperature. They are delicious on their own or can be garnished with powdered sugar, cinnamon sugar, ice cream, or whipped cream for an extra treat.