Pineapple fritters

This is the first recipe I'm developing for the upcoming national championship for amateur cooks. This will one of the components for the dessert, if the other team members agree. As of now this i s just an concept, I've only done this recipe once, but it looks like it has potential. First time around I shallow fried the slices, next time I'm gonna deep fry them.

Pineapple Fritters aka. Alcoholic Pineapples
(10 servings)

• 10 pineapple rings
• 50g caster sugar
• 40ml Kirsch
  

Batter

• 100ml Vodka
• 100ml lager
• 50g white rice flour
• 75g flour
• 10g baking powder
• 10g maple sirup
  
  

Sprinkle pineapple rings with sugar and Kirsch
Gently make batter and tranfer to siphon retaining as much of the bubbles as possible. Charge siphon with 2-3 CO2 charges and chill for an hour or so.
Shake siphon and squirt batter into a bow
Dust pineapple rings with flour to make the batter stick
Cover pineapple rings in batter and fry in 220 ºC groundnut oil until golden brown

Now, you might think that the batter recipe is a bit odd, but there are several good reasons for the unconventional ingredients. First of all, I did not come up with this myself, the batter is partly inspired by an fish n' chips batter recipe by Heston Blumenthal.

The point of the batter is to be as light and bubbly as possible. The vodka is there because the alcohol quicky evaporates when fried, the beer for the bubbles, the rice flour for the lightness, the baking soda to make it even lighter. By using a siphon one ends up with an extremely light batter.