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Bread Fritters

Bread fritters are pieces of soaked bread mixed with eggs and milk, fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 bread

  1. Dip the bread pieces in water and place them in a pudding dish.

  2. If the bread is dried, pour a little more water over it and let it stand until soft.

  3. Cut off all the crusts and chop the bread finely with a knife.

Make the batter

  1. Add the beaten eggs, salt, and enough milk to make a soft mixture, then mix well with a knife.

Fry and serve

  1. Heat a frying pan with sweet lard or drippings.

  2. Drop spoonfuls of the mixture into the pan.

  3. Fry until light brown, then turn to brown the other side.

  4. 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

Bread
Forms the body of the fritters and soaks up the egg and milk mixture.
Eggs
Bind the mixture and set when fried, giving the fritters structure.
Milk
Adds moisture so the bread becomes a soft, spoonable mixture.
Sweet lard or drippings
Fat for frying that browns the outside and adds rich flavour.

The step that matters

Making the mixture soft enough. If the bread is too dry or the mixture too stiff, the fritters will not hold together or absorb the liquid evenly. Soaking the bread and adding enough milk gives a soft, cohesive batter that sets properly in hot fat.

“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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