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Fritters

A simple batter-based fritter made with flour, baking powder, sugar, cinnamon, egg, milk, butter, and salt, fried until golden.

From the Recipes Wiki (Fandom) · 8 ingredients
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Fritters

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Fritters

Ingredients

Directions

Make the batter

  1. Sift dry ingredients together.

  2. Add the milk and melted butter to them.

  3. Add the liquids to the dry ingredients.

  4. Beat the batter vigorously.

Fry and serve

  1. Drop the batter by tablespoons into hot fat.

  2. Shallow fry until golden brown.

  3. Turn the fritters over once.

  4. Place the fritters on kitchen paper to drain.

  5. Sprinkle with granulated sugar.

Nutrition, whole recipe (rough)

839Calories
28 gProtein
26 gFat
122 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Cinnamon1 tsp ground (2.6g)6
Salt1 tsp (6g)0

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.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Cinnamon + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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

Flour
Forms the structure that holds the fritter together as it cooks.
Baking powder
Releases gas in the batter, helping the fritters rise and become light.
Egg
Binds the batter and helps set the fritter's structure as it cooks.
Milk
Adds moisture and loosens the batter to a dropping consistency.
Melted butter
Adds fat, contributing richness and tenderness to the crumb.
Sugar
Adds sweetness and helps the surface brown as it fries.

The step that matters

Keep the fat hot when frying. If the fat is too cool, the batter soaks up oil and the fritters turn greasy. If it is too hot, the outside browns before the inside cooks through.

“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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