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Dessert

Fannie’s Apple Fritters

Fannie’s Apple Fritters are fried batter cakes with apple slices, served warm with maple syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Milk and apple are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,104 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Fannie’s Apple Fritters

Ingredients

Directions

Make the batter

  1. Beat the yolks of the eggs and add the sugar.

  2. Slowly mix in the warm milk.

  3. Sift the flour with the baking powder and salt, then add to the mixture.

  4. Fold in the beaten egg whites and the apple slices.

Fry and serve

  1. Drop spoonfuls of the batter into hot lard.

  2. Fry until golden brown and serve warm with maple syrup.

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.

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 + appletop 11% of all pairs
    Smell alikemoderate
    Cooked together4,104 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Apple + maple syruptop 12% of all pairs
    Smell alikelow
    Cooked together272 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, 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
Yolks enrich the batter and beaten whites lighten it, giving the fritters a airy texture.
Flour
Provides the structure that holds the batter together while it fries.
Baking powder
Releases gas in the batter, helping the fritters rise and become light.
Milk
Hydrates the flour and loosens the batter to a spoonable consistency.
Sour apples
Add moisture and a tart flavor that contrasts with the sweet batter.

The step that matters

Fold in the beaten egg whites gently. Beaten whites trap air that gives the batter its lift. Stirring vigorously knocks that air out, leaving dense fritters instead of light ones.

Swap the apple

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

  1. Vanillafits better
  2. Raisinfits better
  3. Pumpkinfits better
  4. Applethe original

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