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Dessert

Cream Fritters

A sweet fried batter made with milk, eggs, flour, and cinnamon, coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Cinnamon and almond match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,514 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Cream Fritters

Ingredients

Directions

Make the custard

  1. Scald the milk in a double boiler with the cinnamon stick for flavor.

  2. Beat the eggs and mix in the cold milk, flour, corn starch, sugar, and salt.

  3. Remove the cinnamon from the scalded milk and add the egg mixture.

  4. Return to the boiler and cook for 15 minutes, stirring frequently.

  5. Stir in the butter, chopped almonds, and vanilla.

  6. Pour the mixture into a shallow pan and let it cool.

Shape and fry

  1. Once cool, cut into strips, dip in egg, then coat with bread crumbs.

  2. Fry the fritters in deep oil until golden brown.

  3. Serve with a sweet sauce or dust 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. Cinnamon + almondtop 1% of all pairs
    Smell alikestrong
    Cooked together3,514 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  4. Corn + almondtop 8% of all pairs
    Smell alikestrong
    Cooked together485 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Cinnamon + flourtop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Eggs
Set the custard as they cook, giving the mixture body so it can be cut into strips.
Corn starch
Thickens the milk mixture so it holds its shape when cooled and cut.
Flour
Adds body and helps thicken the custard alongside the corn starch.
Milk
Forms the liquid base of the custard that sets into a firm, creamy mass.
Sugar
Adds sweetness and contributes to golden browning when the fritters fry.

The step that matters

Cook the custard fully and stir it often. Eggs and starch must be cooked long enough to thicken the custard fully; if undercooked it stays runny and won't set firm enough to cut into strips. Stirring prevents scorching and lumps on the bottom of the boiler.

“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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