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Fruit Fritters

Fruit fritters made by coating sliced fruit and corn in a thick batter and deep-frying until golden.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Milk and corn are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Fruit Fritters

Ingredients

Directions

Make the batter

  1. Mix all batter ingredients in a bowl.

  2. Add more liquid if needed.

  3. Ensure batter is thick enough to cling to a spoon without dripping.

  4. Stir the main ingredients into the batter.

Fry

  1. Pour oil into a deep skillet or pot to a depth of one to two inches.

  2. Heat oil to 375°F (190°C).

  3. Carefully spoon the batter into the oil.

  4. Fry until golden brown, turning a few times.

  5. Dip pineapple slices into the batter.

  6. Transfer pineapple slices to the oil.

  7. Fry until golden brown, turning a few times.

Nutrition, whole recipe (rough)

1120Calories
33 gProtein
30 gFat
188 gCarbs

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Banana1 medium (118g)105
Pineapple1 cup chunks (165g)82
Egg1 large egg (50g)78
Corn1/2 cup kernels (82g)77
Sugar1 tbsp (12.5g) granulated49
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Waternot in our table0

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.

  1. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  2. Pepper + corntop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

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

  3. Flour + corntop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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 holds the fritter together.
Eggs
Bind the batter and help it set and hold its shape when fried.
Baking powder
Releases gas in the batter, making the fritters light and puffy.
Corn (maize)
Adds bulk, sweetness and texture to the fritters.
Bananas
Add natural sweetness and soft texture that contrasts with the crisp coating.
Pineapple
Adds juicy sweetness and acidity that balances the rich fried batter.

The step that matters

Check the batter thickness and oil temperature. Batter that is too thin drips off and fries unevenly, while oil that is not hot enough lets fritters soak up grease instead of crisping. Keeping the oil near 375°F and the batter thick enough to cling to a spoon gives golden, crisp results.

“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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