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Dessert

Peach Fritters

A batter of eggs, milk, flour, and salt, folded with peaches, fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Peach Fritters

Why it works: Milk and peach work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 781 recipes. Both carry phellandrene, which smells minty. The science ↓

Peach Fritters

Ingredients

Directions

Make the batter

  1. Beat the eggs in a bowl until well combined.

  2. Add the milk and salt, mixing well.

  3. Gradually add flour until the batter thickens.

  4. Beat the batter until smooth and light.

  5. Fold in sliced peaches.

Fry

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

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. Milk + peachtop 10% of all pairs
    Smell alikemoderate
    Cooked together781 recipes

    Shared aroma: phellandrene (minty).

  2. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + peachtop 18% of all pairs
    Smell alikemoderate
    Cooked together787 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Milk and flour 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

Eggs
Bind the batter and add structure as they set in the hot oil.
Milk
Adds moisture and loosens the batter so it spreads and cooks through.
Flour
Thickens the batter and gives the fritters their body as they cook.
Peaches
Add sweetness, moisture and fruity flavour to the fritters.

The step that matters

Frying in hot oil. If the oil is not hot enough, the batter absorbs it and the fritters turn greasy. If it is too hot, the outside browns before the inside sets. Steady heat gives a golden crust and a cooked centre.

Swap the peach

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

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

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