Name: Fried Norwegian Cookies
Ingredients: 2 large eggs, at room temperature; 3 tablespoons granulated sugar; 1/4 cup butter, melted; 2 tablespoons milk; 1 teaspoon vanilla; 1 3/4-2 cups all-purpose flour; vegetable oil; powdered sugar

Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Fried Norwegian Cookies

Ingredients

Directions

Make the dough

Beat eggs and sugar in large bowl.
Beat in butter, milk and vanilla.
Gradually add 1 1/2 cups flour, then beat at low speed.
Stir in remaining flour.
Divide dough into 4 portions.
Cover and refrigerate.

Shape the cookies

Shape 1 portion dough at a time into 1-inch-thick square.
Place dough on lightly floured surface.
Roll out dough to 11-inch square.
Cut dough into 1 1/4-inch strips.
Cut strips diagonally at 2-inch intervals.
Cut 1 1/4-inch slit vertically down center of each strip.
Insert one end of strip through cut to form twist.

Fry and finish

Heat oil in large saucepan to 365°F.
Place 12 cookies at a time in hot oil.
Fry about 1 1/2 minutes, turning cookies once with slotted spoon.
Drain on paper towels.
Dust cookies with powdered sugar.

Nutrition, whole recipe (rough)

964Calories

27 gProtein

40 gFat

121 gCarbs

What these numbers assume: 7 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Olive Oil	1 tbsp (14g)	119
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
Vanilla	1 tsp extract (4ml)	12

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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.

Milk + vanillatop 5% of all pairs

Smell alikemoderate

Cooked together19,187 recipes

Shared aroma: ethyl caproate (fruity, apple peel).
Butter + milktop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Sugar + vanillatop 8% of all pairs

Smell alikelow

Cooked together35,032 recipes

Shared aroma: beta-damascenone (apple, rose).
Butter + flourtop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).
Vanilla + flourtop 12% of all pairs

Smell alikemoderate

Cooked together19,241 recipes

Shared aroma: isobutyraldehyde (malty, green).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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 dough and add richness and structure as they set in the frying oil.
Butter: Adds fat for tenderness and a rich flavor to the dough.
All-purpose flour: Forms the gluten structure that holds the twisted shape together.
Sugar: Sweetens the dough and helps the surface brown during frying.
Milk: Adds moisture to the dough, keeping it soft and workable.

The step that matters

Frying at the correct temperature. Oil at 365°F sets the outside quickly while the inside cooks through. Oil that is too cool lets the dough absorb grease and turn heavy; oil that is too hot browns the outside before the centre cooks. Fry only 12 at a time so the oil stays hot.