Open your can of pineapple and drain all the juice. Lay the pineapple rings on a plate lined with paper towels and gently pat them dry with more paper towels. This step is critical; excess moisture will cause the oil to splatter and can make the fritters soggy. Set aside a small bowl with about 1/4 cup (30g) of your all-purpose flour for dredging.

In a medium-sized mixing bowl, whisk together the dry ingredients: 1 1/2 cups (180g) of flour, granulated sugar, baking powder, and salt. In a separate, smaller bowl, whisk the egg and milk together until just combined. Pour the wet ingredients into the dry ingredients and whisk until a smooth, thick batter forms. It should be the consistency of thick pancake batter. Do not overmix; a few small lumps are perfectly fine.

Pour your vegetable oil into the heavy-bottomed pot until it is about 2 inches (5cm) deep. Heat the oil over medium-high heat until it reaches 365°F (185°C). While the oil heats, lightly dredge each dry pineapple ring in the small bowl of flour. This helps the batter adhere beautifully. Dip a floured ring into the batter, ensuring it's fully coated, and let any excess drip off. Carefully lower the battered ring into the hot oil. You should hear an immediate, vigorous sizzle.

Fry 2-3 fritters at a time to avoid overcrowding the pot, which would lower the oil temperature. Cook for about 2-3 minutes per side. Look for the visual cue: the batter should be puffed, bubbly, and a deep golden-brown. Once cooked, use tongs to transfer the fritters to a wire rack to drain. Let them cool for just a minute before arranging them in a hearty stack on your serving plate. Just before serving, dust them generously with powdered sugar for that final, mouth-watering touch.