Skip to main content
Main

Bread Fritters

Bread fritters are pieces of bread soaked in wine, coated in beaten eggs, fried in lard, and glazed with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Bread and egg are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Bread Fritters

Ingredients

Directions

Prepare the bread

  1. Cut the bread into convenient sizes.

  2. Pour white wine over the bread and let it stand for a few minutes.

  3. Drain the bread on a sieve.

Make the batter

  1. Beat the eggs until very light.

  2. Add 8 teaspoons of wine to the eggs and mix well.

Fry and serve

  1. Heat lard in a pan until boiling.

  2. Dip the bread in the egg mixture and fry until light brown.

  3. Sprinkle sugar on each fritter and glaze them.

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. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Bread + white winetop 16% of all pairs
    Smell alikemoderate
    Cooked together827 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  4. White wine + sugartop 30% of all pairs
    Smell alikelow
    Cooked together2,586 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Bread + sugartop 32% of all pairs
    Smell alikelow
    Cooked together8,638 recipes

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

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

What each ingredient does

Bread
Forms the body of each fritter, soaking up the wine and egg mixture.
Eggs
Bind the coating and set on frying, giving a golden crust around the bread.
White wine
Softens the bread and adds moisture and a light acidity to the batter.
Lard
Conducts heat to fry the coated bread and promotes browning.
Sugar
Adds sweetness and a glossy finish on the fried fritters.

The step that matters

Fry in hot lard until light brown. If the lard is not hot enough, the egg coating absorbs fat and turns greasy instead of crisping. Frying in properly hot fat sets the coating quickly and gives an even light brown colour.

“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.

More bread fritters recipes

Spanish 14German 7 See all 52 →

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes