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Dessert

Thickened Milk Fritters

A fried batter made from thickened milk, butter, egg yolks, and lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

Thickened Milk Fritters

Ingredients

Directions

Make the mixture

  1. Heat the thickened milk in a saucepan.

  2. Stir in the butter until melted.

  3. Allow the mixture to cool slightly, then add the beaten egg yolks and mix well.

Fry and serve

  1. Heat lard in a frying pan until boiling.

  2. Drop spoonfuls of the mixture into the hot lard and fry until golden brown.

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

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

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Thickened milk
Forms the liquid base that gives the fritters their body and soft interior.
Egg yolks
Add richness and help bind the mixture as they set during frying.
Butter
Adds fat for richness and a smooth, rounded flavour.

The step that matters

Cool the mixture before adding the yolks. Very hot milk can scramble raw egg yolks, leaving lumps instead of a smooth mixture. Letting it cool slightly lets the yolks blend in evenly.

“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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