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Dessert

Snow Fritters

A batter of milk, flour, and salt folded with fresh snow, fried or baked into fritters.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Snow Fritters

Ingredients

Directions

Make the batter

  1. Stir together milk, flour, and salt to make a thick batter.

  2. Gently fold in the new fallen snow.

Fry

  1. Heat the fat until hot.

  2. Drop spoonfuls of the batter into the hot fat.

  3. Alternatively, bake the batter on a hot griddle.

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 + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 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

Flour
Forms the structure of the thick batter as its starch sets when cooked.
Milk
Provides the liquid that hydrates the flour and keeps the batter moist.
New fallen snow
Adds cold water and air to the batter, making the fritters light.

The step that matters

Fold in the snow gently. Snow is mostly air trapped in ice crystals. Vigorous stirring knocks out the air and melts the snow into the batter, so the fritters turn out dense instead of light.

“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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