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Dessert

Cream Fritters

A batter of eggs, cream, milk, flour, baking powder, and salt is fried in lard to make golden fritters.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Cream Fritters

Ingredients

Directions

Make the batter

  1. Beat the eggs until frothy.

  2. Add the cream, milk, and salt; mix well.

  3. Stir in the flour and baking powder to form a smooth batter.

Fry and serve

  1. Heat lard in a pan and fry spoonfuls of the batter until golden brown.

  2. Serve hot or cold with sweetened cream or maple syrup.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Cream + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Beaten eggs add structure and lift to the batter as they set.
Cream
Adds richness and fat, giving the fritters a tender, soft crumb.
Milk
Adds moisture so the batter flows and cooks through evenly.
Flour
Forms the main structure of the batter as its starches set when cooked.
Baking powder
Releases gas in the batter, helping the fritters rise and become light.
Lard
Frying fat that transfers heat and browns the outside of the fritters.

The step that matters

Frying the batter spoonfuls. The lard must be hot enough before the batter goes in. If it is too cool, the fritters soak up fat and turn greasy; if too hot, the outside browns before the centre cooks through.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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