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Rice Fritters

Rice fritters are fried cakes made from boiled rice, eggs, flour, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Rice Fritters

Why it works: Egg and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Rice Fritters

Ingredients

Directions

Make the batter

  1. In a bowl, combine the boiled rice, eggs, flour, and salt. Mix until well combined.

  2. Heat hot lard in a frying pan.

Fry and serve

  1. Drop spoonfuls of the batter into the hot lard.

  2. Stir continuously while frying until golden brown.

  3. Serve with your choice of sauce.

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.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Egg and flour barely smell alike, yet cooks put them together in 106,462 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 rice and flour together so the batter holds its shape when fried.
Boiled rice
Forms the bulk of the fritter, giving a tender, soft interior.
Flour
Adds body to the batter and helps the fritters hold together and brown.

The step that matters

Stir continuously while frying. Constant stirring keeps the batter pieces separate and evenly cooked, preventing them from sticking together or scorching on one side before the centre sets.

“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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