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Dessert

Queen Fritters

Fritters made from a stiff dough of flour, water, eggs, and leaf lard, fried in drippings and served with sweet sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Queen Fritters

Ingredients

Directions

Make the dough

  1. Boil the water in a pot.

  2. Add enough flour to the boiling water to create a smooth and stiff dough.

  3. Stir in the leaf lard until well combined.

Fry and serve

  1. Drop spoonfuls of the dough into hot drippings and fry until golden brown.

  2. Serve the fritters with sweet sauce.

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. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + saucetop 18% of all pairs
    Smell alikemoderate
    Cooked together8,078 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Egg + saucetop 39% of all pairs
    Smell alikelow
    Cooked together10,895 recipes

Egg and flour barely smell alike, yet cooks put them together in 106,462 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 starch structure that gives the dough its body and holds the fritters together.
Eggs
Add structure and richness, helping the batter bind and set as it cooks.
Leaf lard
Adds fat for tenderness and richness, and helps the fritters brown in the hot drippings.

The step that matters

Drop spoonfuls of the dough into hot drippings. If the drippings are not hot enough, the dough absorbs fat and turns greasy instead of crisping. Hot fat sets the outside quickly, so the fritters brown well and stay light inside.

“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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