Crispy Golden Battered Pineapple

Peel and core 130 gr Pineapple, cut it into 1-1.5 cm thick rings, and pat thoroughly dry with paper towels.

In a mixing bowl, combine 24.9 gr Flour, 10 gr Corn starch, ¹/₄ tsp Baking Powder, 1 tsp Sugar, and ¹/₄ tsp Table salt.

Add ¹/₂ piece Eggs size M, 1 ml Vanilla Extract, and cold 30 ml Sparkling water to the dry mix, whisking lightly until a smooth, lump-free batter forms.

Pour 150 ml Sunflower oil into a deep pan and heat it to 175°C (347°F).

Lightly dust the dried pineapple rings in the remaining 5.1 gr Flour, gently shaking off any excess.

Dip each floured pineapple slice into the batter so it is completely and evenly coated, letting any heavy drips fall back into the bowl.

Gently place the battered rings into the hot oil in batches and fry for 3 to 4 minutes, turning halfway, until deep golden and crisp.

Transfer the fried pineapple rings onto a wire rack to drain excess oil, then dust with 2 ¹/₂ tsp Powdered Sugar and serve immediately.