Tropical Fritter Snacks

Drain the crushed pineapple thoroughly, reserving 3 tablespoons of the juice for the batter, and set aside.

Combine flour, baking soda, salt, and cinnamon in a large mixing bowl, whisking together until evenly blended.

In a separate bowl, mix ½ cup sugar with the drained pineapple and reserved pineapple juice until the sugar dissolves slightly.

Add the pineapple mixture to the dry ingredients and stir until a thick batter forms, being careful not to overmix.

Fold in the shredded coconut and chopped macadamia nuts until evenly distributed throughout the batter.

Heat oil (about 2 inches deep) in a heavy-bottomed pot or deep skillet to 350°F, using a thermometer for accuracy.

Working in batches, carefully drop spoonfuls of batter into the hot oil, frying 2–3 minutes per side until golden brown and cooked through.

Use a slotted spoon to transfer the fried fritters to a paper towel-lined plate to drain excess oil.

While fritters are still warm, toss them in the remaining ¼ cup sugar mixed with any extra cinnamon if desired for an additional layer of flavor.

Serve the tropical fritters warm or at room temperature as a snack or light dessert.