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Chef Lachlan Mackinnon Patterson’s recipe has become a D’Aprile favorite for the Holidays

What you need:

  • 1 Fresh Pineapple
  • 20 Strips of Speck
  • 2 Cups of Sparkling Water
  • 1 Cup All-Purpose Flour
  • 2 Quarts Vegetable Oil
  • 1 Cup Corn Starch
  • Sea Salt

What to do:

  1. Cube pineapple in 3/4 inch pieces
  2. Slice Speck thinly and wrap around pineapple.
  3. Heat oil to 325 degrees
  4. Make batter by combining flour and sparkling water till you have a light sauce consistency.
  5. Dust the speck/pineapple in cornstarch and then dip into the batter; fry in the oil for 90 seconds.
  6. When the fritta comes out of the oil, drain on paper towels, sprinkle with sea salt and serve.

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