Beignets d’Ananas Frangipane

First off, I replaced the peanuts with crushed hazelnuts then substituted almost half the amount of sunflower oil in the batter with water.

Beignets d’Ananas Frangipane
(Pineapple and Frangipane Fritters)
For the Batter:

50g flour

Mauritius Reunion & Seychelles

3 tbsp beer
1 small egg yolk
1/4 tsp coarse salt
50ml sunflower oil
75ml water 
1 small egg white, whipped until stiff

• Mix all the ingredients (except the egg white) together.
• Set aside for 45 mins.
• Fold in the whipped egg white

3 slices of fresh ripe pineapple
1.5 tbsp rum
1/2 packet of vanilla sugar (about 4g)

A:
30g flour

30g icing sugar
1 small egg
1 small egg yolk
160ml whole milk
Small pinch of salt

1 tbsp butter
12.5g hazelnuts, crushed

• Marinade the pineapple in rum and vanilla sugar for 30 mins.
• Whisk together ingredients A and boil for 1-2 mins,stirring continuously.
• Remove from heat then whisk in the butter and crushed nuts.
• Drain the pineapple and coat each slice with the frangipane cream.
• Keep chilled until needed.
• Dip the coated pineapple slices in batter.
• Deep fry in oil for 2-3 mins or until golden brown.
• Drain and dust with icing sugar if liked.

(Recipe from here)