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Dessert

Raspberry Fritters

A fried batter of raspberries, biscuits, and egg yolks, garnished with almonds and candied fruit.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Biscuit and almond match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 388 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Raspberry Fritters

Ingredients

Directions

Prepare the flavourings

  1. Bruise the raspberries and sweeten them, then strain to extract the juice.

  2. Crumble the sponge biscuits.

  3. Pour the boiling cream or milk over the biscuits.

  4. Let the mixture sit in a cool place for 30 minutes.

Make and fry the batter

  1. Beat the egg yolks.

  2. Mix the beaten yolks with the biscuits, adding enough raspberry juice to achieve a bright pink batter.

  3. Using a dessert spoon, drop the batter into boiling oil.

  4. Fry the fritters until set, about 3-4 minutes.

  5. Drain the fritters and place them on a dish.

Garnish and decorate

  1. Garnish half of the fritters with sliced almonds and the other half with candied peel or fruit.

  2. Decorate the dish with bright-colored sweets.

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. Biscuit + almondtop 1% of all pairs
    Smell alikestrong
    Cooked together388 recipes

    Shared aroma: nonanal (fat, citrus).

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

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

  3. Biscuit + creamtop 15% of all pairs
    Smell alikemoderate
    Cooked together1,235 recipes

    Shared aroma: octanal (fat, soap).

  4. Cream + almondtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,130 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  5. Sugar + biscuittop 17% of all pairs
    Smell alikemoderate
    Cooked together1,874 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

What each ingredient does

Eggs
Egg yolks bind the batter and help it set firmly when fried.
Sponge biscuits
Crumbled biscuits soaked in hot cream give the batter body and a soft, tender crumb.
Raspberries
Raspberry juice adds fruity flavour, sweetness and the bright pink colour of the batter.
Cream or milk
Hot cream or milk softens the biscuits and moistens the batter.

The step that matters

Drop the batter into boiling oil. The oil must be hot enough to set the outside of each fritter quickly. If it is too cool, the batter soaks up oil and becomes greasy, and it may not hold its shape.

Swap the almond

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

  1. Pistachiofits about as well
  2. Almondthe original
  3. Mixed nutsfits less well
  4. Hazelnutfits less well

Fit is the average pairing score against sugar, biscuit, cream, egg. 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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