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German Fritters

German bread fritters are fried slices of soaked bread topped with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

German Fritters

Ingredients

Directions

Prepare

  1. Remove the crust from the bread slices.

  2. Soak the bread in milk.

  3. Beat the eggs and pour them over the soaked bread.

Fry and serve

  1. Fry the bread in butter until golden brown.

  2. Sprinkle powdered sugar over the fritters before serving.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

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

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Bread
Soaks up the milk and egg, forming a soft interior inside the fried crust.
Milk
Moistens the bread so it absorbs the egg mixture evenly.
Eggs
Bind the coating and set when fried, forming a custard-like layer around the bread.
Butter
Provides fat for frying and helps the surface brown.

The step that matters

Fry the bread in butter until golden brown. The egg coating needs time to set through the centre, while the butter's milk solids can darken and burn quickly. Moderate heat lets the inside set before the outside over-browns.

“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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