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Dessert

Apple Fritters A' LA Baloise

Apple fritters made with apples, flour, wine, sugar, eggs, butter, and sprinkled with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Apple and wine are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 1,207 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Apple Fritters A' LA Baloise

Oven, in the book's wordsA slow oven

Ingredients

Directions

Prepare the batter

  1. Peel and cut the apples into small pieces, about the size of your fingertip.

  2. Mix the flour with the warmed wine and sugar.

  3. Add the eggs and beat well.

  4. Stir the apple pieces into the batter until fully coated.

Fry and serve

  1. Drop spoonfuls of the mixture into hot butter, shaping them into long fritters.

  2. Fry until golden brown, then remove and sprinkle with sugar.

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. Apple + winetop 10% of all pairs
    Smell alikemoderate
    Cooked together1,207 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Wine + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  4. Apple + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together8,706 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Flour and butter 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

Eggs
Bind the batter and add structure and richness as the fritters set.
Flour
Forms the batter's body, giving the fritters structure as they cook.
Apples
Add moisture and tartness, and soften slightly as they cook.
Butter
Conducts heat for frying and adds browning and flavour to the crust.

The step that matters

Frying in hot butter. If the butter is not hot enough, the fritters absorb fat and turn greasy before the outside sets. If it is too hot, the outside browns before the centre cooks through.

Swap the apple

How well each one fits the dish's main ingredients (flour, wine, sugar, egg, butter):

  1. Raisinfits better
  2. Vanillafits better
  3. Figfits about as well
  4. Applethe original

Fit is the average pairing score against flour, wine, sugar, egg, butter. 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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