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Curd Fritters

Curd fritters are fried curd batter with eggs, flour, sugar, and cinnamon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and cinnamon are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 17,341 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Curd Fritters

Ingredients

Directions

Prepare the batter

  1. Press the curd through a sieve.

  2. Mix the curd with the egg whites, egg yolks, flour, sugar, and cinnamon.

Fry and serve

  1. Heat lard in a frying pan until hot.

  2. Drop the batter by the tablespoon into the hot lard.

  3. Fry until lightly browned, about 10 minutes.

  4. Drain the fritters from the fat and serve hot.

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. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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

Curd
Forms the moist body of the batter, giving the fritters a soft, tender interior.
Egg whites
Whisked or mixed in, they add lift and help the fritters set structure as they fry.
Egg yolks
Add richness and fat, supporting a tender texture and golden colour.
Flour
Gives the batter body so the fritters hold their shape in the hot fat.
Sugar
Adds sweetness and helps the outside brown in the frying fat.

The step that matters

Frying the batter in hot lard. If the lard is not hot enough, the batter absorbs fat and turns greasy and dense instead of browning quickly. Keeping the fat hot seals the outside, so the fritters brown evenly and stay light inside.

Swap the cinnamon

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

  1. Jalapenofits about as well
  2. Cinnamonthe original
  3. Nutmegfits about as well
  4. Capersfits less well

Fit is the average pairing score against egg, flour, 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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