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Dessert

Fanke

A deep-fried dough ball made from flour, yeast, sugar, baking powder, water, and vanilla.

From the Wikibooks Cookbook · 7 ingredients
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Why it works: Sugar and vanilla are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Fanke

3 servings
Timeabout 1 hour

Ingredients

Directions

Make the batter

  1. Sift the flour into a clean bowl.

  2. Mix in the yeast, sugar, and baking powder.

  3. Stir in the warm water and vanilla to make a thick batter.

  4. Cover the bowl and let rise for about 1 hour.

Fry and drain

  1. Heat enough oil in a pan for deep-frying.

  2. Shape the batter into balls.

  3. Drop the balls into the hot oil in batches.

  4. Deep fry the fritters until golden brown on all sides.

  5. Remove from the oil and let drain.

Nutrition, whole recipe (rough)

635Calories
13 gProtein
15 gFat
108 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Olive Oil1 tbsp (14g)119
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
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 Wikibooks Cookbook.

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. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Flour + vanillatop 12% of all pairs
    Smell alikemoderate
    Cooked together19,241 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

All-purpose flour or semovita
Forms the structure of the batter that holds the fritters together.
Instant yeast
Ferments the batter so it rises and becomes light and airy.
White granulated sugar
Adds sweetness and helps the yeast ferment and the surface brown.
Baking powder
Releases gas during frying, adding extra lift and a softer crumb.
Warm water
Hydrates the flour and activates the yeast to form a thick batter.

The step that matters

Deep fry in batches at the right heat. Oil that is too cool lets the fritters soak up grease and turn heavy, while crowding the pan drops the oil temperature. Frying in small batches in hot oil sets the outside quickly so the inside cooks through and the surface browns evenly.

Swap the vanilla

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

  1. Raisinfits better
  2. Vanillathe original
  3. Blueberryfits less well
  4. Figfits less well

Fit is the average pairing score against flour, sugar. 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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