Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup canned crushed pineapple, drained
- 1/2 cup shredded coconut
- 1/2 cup milk
- 1 egg
- 1 tbsp vegetable oil
- 1/2 tsp vanilla extract
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot
- Candy thermometer
- Wooden skewers
Step-by-step instructions:
1. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
2. Add crushed pineapple and shredded coconut to the dry ingredients and stir until well combined.
3. In a separate bowl, whisk together milk, egg, vegetable oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Heat vegetable oil in a deep fryer or large pot to 375°F.
6. Insert a wooden skewer into each pineapple-coconut ball and dip it into the batter, making sure it is fully coated.
7. Carefully place the coated ball into the hot oil and fry for 2-3 minutes or until golden brown.
8. Remove the pronto pup from the oil and place it on a paper towel-lined plate to drain excess oil.
9. Repeat with the remaining batter and pineapple-coconut balls.
10. Serve warm with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 minutes per pronto pup
Temperature:
Oil temperature: 375°F
Serving size:
Makes 10-12 pronto pups
Nutritional information:
Calories per serving: 180
Total fat: 7g
Saturated fat: 2g
Cholesterol: 20mg
Sodium: 190mg
Total carbohydrates: 27g
Dietary fiber: 1g
Sugars: 10g
Protein: 3g
Substitutions for ingredients:
- You can use fresh pineapple instead of canned crushed pineapple.
- You can use sweetened shredded coconut instead of unsweetened.
Variations:
- You can add chopped macadamia nuts to the batter for extra crunch.
- You can drizzle melted chocolate or caramel over the pronto pups for added sweetness.
Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the pronto pups from absorbing too much oil.
- Don't overcrowd the fryer or pot to ensure even cooking.
- Use a candy thermometer to monitor the oil temperature.
Storage instructions:
- Store leftover pronto pups in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the pronto pups on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the pronto pups on a platter with a variety of dipping sauces.
- Arrange the pronto pups in a cone-shaped holder for a fun and festive presentation.
Garnishes:
- Sprinkle shredded coconut or chopped macadamia nuts on top of the pronto pups for added texture and flavor.
Pairings:
- Serve the pronto pups with a tropical fruit salad or a refreshing piña colada.
Suggested side dishes:
- French fries or sweet potato fries make a great side dish for the pronto pups.
Troubleshooting advice:
- If the batter is too thick, add a little more milk to thin it out.
- If the pronto pups are not cooking evenly, adjust the temperature of the oil.
Food safety advice:
- Use caution when working with hot oil to prevent burns.
- Make sure the pronto pups are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Pronto pups are a popular fair food that originated in the United States in the 1940s.
Flavor profiles:
- The combination of sweet pineapple and nutty coconut gives these pronto pups a tropical flavor.
Serving suggestions:
- Serve the pronto pups as a snack or appetizer at your next party or gathering.
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Taste: Sweet, Tropical, Coconutty, Pineapple, Pineapple-Flavored