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Pine-apple Fritters

Pineapple fritters are slices of pineapple coated in batter and fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Pineapple and apple match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 530 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

Pine-apple Fritters

Ingredients

Directions

Prepare

  1. Prepare a batter similar to that used for apple fritters.

  2. Peel the pineapple and slice it into ¼‑inch thick slices.

  3. Cut the slices in half.

Fry and serve

  1. Dip the pineapple pieces into the batter.

  2. Fry the battered pineapple until golden brown.

  3. Serve warm.

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. Pineapple + appletop 4% of all pairs
    Smell alikestrong
    Cooked together530 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  2. Pineapple + flourtop 21% of all pairs
    Smell alikemoderate
    Cooked together1,209 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Apple + flourtop 22% of all pairs
    Smell alikemoderate
    Cooked together6,140 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Pineapple
Provides the fruit that is coated in batter and fried, giving sweet, juicy flesh inside.
Batter
Coats the fruit and crisps into a golden shell when fried, sealing in moisture.

The step that matters

Frying the battered pineapple until golden brown. Oil that is too cool lets the batter soak up grease and turn heavy, while oil that is too hot browns the outside before the batter sets and the fruit warms through. Steady heat gives a crisp, golden coating.

Swap the apple

How well each one fits the dish's main ingredients (pineapple, flour):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Applethe original

Fit is the average pairing score against pineapple, flour. Candidates are from the same food group and used in at least 100 recipes.

“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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