Pare and grate a pineapple and drain off the juice. Mix the juice with the beaten yolk of an egg, a pinch of salt, a tablespoonful of melted butter, two cupfuls of sifted flour and enough water to make a batter that will drop from the spoon, add the grated pineapple and the stiffly beaten white of an egg. Drop by spoonfuls into deep fat, fry brown, drain, sprinkle with powdered sugar and serve. Canned pineapple can be used with both of these recipes.
Pare and slice a pineapple or use the canned. Sprinkle with powdered sugar, drain, dip in cake crumbs, then in fritter batter, fry brown, drain and sprinkle with powdered sugar.