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Dessert

Peach Fritters

A batter of flour, milk, eggs, and sugar with peaches fried in lard, then sprinkled with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Peach Fritters

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Peach Fritters

Ingredients

Directions

Prepare the batter

  1. Sift the flour and cream of tartar together.

  2. Melt the butter slightly.

  3. Whip the eggs until light, then add the eggs to the mixture.

  4. Dissolve the baking soda in hot water.

  5. Add the dissolved soda and the peaches dredged in sugar to the batter.

Fry and serve

  1. Drop spoonfuls of the batter into boiling lard.

  2. Cook until brown.

  3. Remove and sprinkle with sugar.

  4. Serve while warm.

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.

Photo for illustrative purposes only · Contact us to use it

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

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Milk + peachtop 10% of all pairs
    Smell alikemoderate
    Cooked together781 recipes

    Shared aroma: phellandrene (minty).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Eggs
Bind the batter and add structure and richness as they set in the fryer.
Baking soda
Reacts with the cream of tartar to produce gas, helping the fritters rise and lighten.
Cream of tartar
Acidic partner to the baking soda, releasing gas to leaven the batter.
Peaches
Add moisture, fruity sweetness and flavour pockets within the fried batter.
Butter
Adds fat for tenderness and a richer flavour in the batter.

The step that matters

Cook until brown. Fry in hot lard so the outside sets and browns quickly. If the lard is too cool, the batter soaks up grease and turns heavy and oily before it cooks through.

Swap the peach

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

  1. Vanillafits better
  2. Raisinfits better
  3. Coconutfits about as well
  4. Peachthe original

Fit is the average pairing score against flour, milk, butter, egg, sugar, cream. 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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