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Dessert

Snow Fritters

A batter of milk, flour, and salt mixed with fresh snow, fried into small cakes.

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

Oven, in the book's wordsA hot oven

Ingredients

Directions

Make the batter

  1. In a bowl, stir together the milk, flour, and salt to make a thick batter.

  2. Add the new-fallen snow to the batter, using 1 cup of snow for every 2 cups of milk.

Fry and serve

  1. Heat the oil or fat until hot.

  2. Drop spoonfuls of the batter into the hot oil or cook like pancakes 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 it sets in the hot oil.
Milk
Hydrates the flour and provides moisture for a tender interior.
New-fallen snow
Adds water and air to the batter, making it lighter as it cooks.

The step that matters

Adding the snow to the batter. Snow melts quickly and adds liquid and air. If the batter is too thin or the snow sits and melts first, the fritters can turn flat and dense. Add it just before frying.

“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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