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Pineapple Fritters

Fried pineapple slices coated in batter, served with powdered sugar or fruit juice sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and sauce match in chemistry and in kitchens. They rank in the top 13% of all ingredient pairs, and cooks put them together in 5,147 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Pineapple Fritters

Ingredients

Directions

Prepare

  1. Drain the canned pineapple slices from the liquid.

Fry

  1. Dip each slice in the batter.

  2. Fry the slices in hot fat until golden brown.

  3. Drain on soft brown paper.

Serve

  1. Serve with fruit juice sauce or sprinkle with powdered 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. Sugar + saucetop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Pineapple + sugartop 19% of all pairs
    Smell alikelow
    Cooked together4,841 recipes

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

  3. Pineapple + saucetop 29% of all pairs
    Smell alikelow
    Cooked together360 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Canned pineapple slices
Provide the fruit that is coated, fried and served as the main component.
Batter
Coats the slices and forms a crisp golden crust when fried.
Hot fat for frying
Cooks the batter quickly and browns its surface.
Powdered sugar
Adds sweetness and a light sugary finish on the fried slices.

The step that matters

Fry the slices in hot fat until golden brown. If the fat is not hot enough, the batter absorbs more oil and turns greasy instead of crisp. Fat that is too cool soaks into the coating before it sets.

Swap the pineapple

How well each one fits the dish's main ingredients (sugar, sauce):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits about as well
  4. Pineapplethe original

Fit is the average pairing score against sugar, sauce. 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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