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Rice Fritters

A fried batter made from cooked rice, flour, eggs, butter, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Rice Fritters

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Rice Fritters

Ingredients

Directions

Make the batter

  1. In a large bowl, combine the cooked rice, butter, and coarse sea salt.

  2. Sprinkle a large handful of flour over the top and mash well with a fork.

  3. Add 3 or 4 eggs and mix until smooth.

  4. Stir in a little more flour and the baking powder to form a stiff batter.

  5. Thin the batter with milk or water as needed.

Fry

  1. Fry spoonfuls of the batter in hot oil until golden brown, like doughnuts.

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.

Photo for illustrative purposes only · Contact us to use it

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Cooked rice
Forms the bulk of the batter and gives the fritters their tender, soft interior.
Eggs
Bind the mixture together and help set the fritters as they cook.
Flour
Absorbs moisture and helps the batter hold its shape when fried.
Baking powder
Releases gas in the batter, helping the fritters puff and lighten as they fry.

The step that matters

Fry in hot oil until golden brown. If the oil is not hot enough, the batter absorbs excess oil and turns greasy and dense instead of crisping. Hot oil seals the outside quickly, producing a golden crust and a fluffier interior.

“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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