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Bread Fritters

Bread fritters made by soaking bread, mixing with eggs and milk, then frying in lard or drippings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Bread Fritters

Ingredients

Directions

Prepare the batter

  1. Soak pieces of bread in water until soft, then cut off the crusts and chop finely.

  2. In a bowl, combine the soaked bread, beaten eggs, salt, and enough milk to make a soft mixture.

Fry and serve

  1. Heat sweet lard or drippings in a frying pan over medium heat.

  2. Drop spoonfuls of the mixture into the hot fat and fry until light brown, then flip to brown the other side.

  3. Serve with syrup if desired.

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 + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

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

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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

Pieces of bread
Soaked and chopped, they form the body of the fritter and hold the batter together.
3 large eggs
Bind the mixture and set when fried, giving the fritters structure.
Milk
Adds moisture so the mixture stays soft enough to drop from a spoon.
Sweet lard or drippings
Fries the fritters, conducting heat to brown the outside and add flavour.

The step that matters

Frying the spoonfuls in hot fat. If the fat is not hot enough, the fritters absorb grease and turn heavy; if too hot, the outside browns before the centre sets. Medium heat lets the inside cook through as the surface turns golden.

“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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