- Prepare the fruit: Drain the pineapple slices in a sieve over a measuring jug, reserving the syrup. Put a double-thick piece of kitchen paper on a plate and lay the pineapple slices on it. Cover with more kitchen paper to dry the fruit.
- Make the coating: Mix the caster sugar and sesame seeds and put them on a plate ready for coating the cooked fritters.
- Make the batter: Make up the syrup from the pineapple to 100ml, if necessary, with a little cold water. Put the flour in a bowl and make a well in the centre, then pour in about half the syrup. Gradually mix the flour and syrup to make a smooth, very thick batter. Add a little more syrup, if necessary, beating to remove any lumps. Then mix in the remaining liquid to make a smooth, thick batter.
- Heat the frying oil: Heat about 1cm depth of sunflower oil in a frying pan. Drop a teaspoonful of batter into the oil to check it is hot enough: the batter should immediately sizzle, rise and set, then it should brown in about 30 seconds. Using a draining spoon, remove and discard the piece of batter, or it will burn.
- Cook the fritters: Put a pineapple slice in the batter and use a spoon and fork to turn it so that it is well coated all over. Carefully drop the pineapple into the hot oil. Cook for 30-60 seconds, turning the fritter when the bottom edge is bubbly and crisp. If the batter is well browned on the second side but the first side is a little pale, turn the fritter a second time. Cook the fritters in pairs (or all four at once if your pan is large enough).
- Add the coating: Drain the fritters using a draining spoon or fish slice, then put on to the sesame sugar. Turn quickly to coat both sides and serve at once.
*For pineapple, use other canned fruits, such as peach halves. *Or use fresh fruit, and use apple or orange juice to make the batter. To prepare fresh fruit: halve 4 bananas widthways; quarter, peel and core 3 dessert apples; halve and stone 2 nectarines (add them to the pan rounded side down, first).
Blueberry fritters: Omit the sesame seeds and sugar. Make half the quantity of batter with 40g self-raising flour and 50ml apple juice (instead of the syrup). Add 200g blueberries and stir very lightly. Cook spoonfuls of the mixture, as steps 4 and 5, turning until browned, risen and crisp. Drizzle with a little honey.