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Dessert

Peach Fritters

A batter of flour, butter, eggs, and milk is used to coat peach halves, which are fried and served with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Peach Fritters

Why it works: Butter and milk 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

  1. Make a smooth batter with flour, butter, eggs, and enough milk to achieve a consistency that drops from a spoon.

  2. Skin, halve, and stone the ripe peaches.

Fry and serve

  1. Dip the peach halves in the batter.

  2. Fry the battered peaches in hot lard or clarified dripping for 8 to 10 minutes until golden.

  3. Drain the fritters on brown paper in a colander set over a plate.

  4. Serve on a white doily, sprinkled with fine white 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.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

    Shared aroma: phellandrene (minty).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + peachtop 14% of all pairs
    Smell alikemoderate
    Cooked together860 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 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

Flour
Forms the batter that coats the peaches and sets into a crisp, golden shell when fried.
Eggs
Add structure and richness to the batter, helping it cling to the peaches and set when fried.
Butter
Adds richness and flavour to the batter.
Ripe peaches
Provide the sweet, juicy fruit centre that softens while the batter fries.

The step that matters

Fry the battered peaches until golden. Oil must be hot enough to crisp the batter quickly; if it is too cool, the batter absorbs fat and turns greasy while the peach steams and softens unevenly.

Swap the peach

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

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

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