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Dessert

Dagmar Fritters

A sweet fritter made with flour, eggs, milk, powdered sugar, lemon peel, cinnamon, and candied citron, fried in butter or lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Lemon and cinnamon match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,950 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Dagmar Fritters

Ingredients

Directions

Make the batter

  1. Mix flour, salt, and beaten eggs in a bowl to form a batter with consistency of cream.

  2. Beat the mixture for a few minutes.

  3. Add milk, powdered sugar, lemon peel, and cinnamon; beat again.

  4. Fold in the candied citron pieces.

Cook and cut

  1. Melt butter in a stewpan.

  2. Pour the batter into the stewpan and cook slowly, ensuring it doesn't stick.

  3. Once solid and baked, remove from the pan and place on a dish.

  4. Add more butter or lard to the pan.

  5. Cut the batter into finger-length strips.

  6. Make a slit at each end.

  7. Fry the strips in boiling fat until done.

Serve

  1. Serve on a napkin or dust with sifted sugar.

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. Lemon + cinnamontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

  3. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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 batter's structure, setting as it cooks and bakes.
Eggs
Bind the batter and set into a firm, baked body.
Candied citron
Adds chewy pieces and concentrated sweet, citrusy flavour throughout.
Butter or lard
Fat for cooking the batter and frying the strips, adding browning and richness.

The step that matters

Cook the batter slowly in the stewpan. Cooking slowly lets the batter set and bake through without scorching or sticking. Too much heat browns the outside before the centre sets.

Swap the lemon

How well each one fits the dish's main ingredients (flour, egg, milk, sugar, cinnamon, butter):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against flour, egg, milk, sugar, cinnamon, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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