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Dessert

Apple Fritters a L Anglaise

Apple slices coated in batter and fried, then dusted with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and apple are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,104 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Apple Fritters a L Anglaise

Ingredients

Directions

Make the batter

  1. In a bowl, mix flour, milk, eggs, salt, and baking powder to create a smooth batter.

  2. Heat oil in a deep pan over medium heat.

Fry and serve

  1. Dip apple slices into the batter, ensuring they are well coated.

  2. Fry the battered apples in hot oil until golden brown, about 3-4 minutes per side.

  3. Remove fritters and drain on paper towels.

  4. Dust with powdered sugar before serving.

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 + appletop 11% of all pairs
    Smell alikemoderate
    Cooked together4,104 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

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

Flour and milk 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

All-purpose flour
Forms the structure of the batter that coats and holds the apple slices.
Eggs
Bind the batter and help it set and brown as it fries.
Milk
Adds moisture and loosens the flour into a coating batter.
Baking powder
Releases gas that makes the batter light and puffy when fried.
Apples
Provide the main filling, softening inside while the coating crisps outside.

The step that matters

Frying the battered apples in hot oil. If the oil is not hot enough, the batter absorbs oil and turns greasy instead of crisp and golden. Keeping the oil at a steady temperature sets the crust quickly and cooks the apple through.

Swap the apple

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

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

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