Ingredients
- 200g plain cake crumbs
- 2/3 shredded coconut
- 1/4 c caster sugar
- 1 tbsp finely grated lemon zeat
- 1/2 c flour
- 2 eggs
- 2 x 440g cans pineapple slices, well drained
- 40g butter
- 1/3 vegetable oil
- Ice cream, to serve
Directions
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Combine cake crumbs, coconut, sugar and zest.
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Coat pineapple slices in the plain flour, then in beateb egg and then intocrumb mixture to coat.
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Melt 10g butter with 1 1/2 tbsp oil in a large frying pan over moderate heat.
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Cook pineaple, in batches, for 1-2 minutes each side or until golden. Drain on paper towels.
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Add more butter and oil between batches.