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Dessert

Almond Fritters

A fried batter made from almond flour, eggs, milk, sugar, vanilla, and baking powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Almond and vanilla match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,961 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Almond Fritters

Ingredients

Directions

Make the batter

  1. In a bowl, mix almond flour, sugar, and baking powder.

  2. In another bowl, whisk eggs, milk, and vanilla extract.

  3. Combine wet and dry ingredients until smooth.

Fry and drain

  1. Heat oil in a pan over medium heat.

  2. Drop spoonfuls of batter into the hot oil and fry until golden brown.

  3. Remove and drain on paper towels.

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. Almond + vanillatop 4% of all pairs
    Smell alikestrong
    Cooked together3,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Almond + flourtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  4. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Flour + vanillatop 12% of all pairs
    Smell alikemoderate
    Cooked together19,241 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Almond flour
Provides the bulk of the batter and a nutty flavour.
Eggs
Bind the batter and help it set as it fries.
Milk
Adds moisture and loosens the batter to a spoonable consistency.
Sugar
Sweetens the fritters and helps them brown in the hot oil.
Baking powder
Releases gas that lifts the batter so the fritters puff.

The step that matters

Frying the batter in hot oil. If the oil is not hot enough, the fritters absorb excess oil and turn greasy before the outside browns. If it is too hot, the outside darkens before the centre cooks through. Steady medium heat gives even golden browning.

Swap the almond

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

  1. Almondthe original
  2. Chestnutfits about as well
  3. Hazelnutfits less well
  4. Milletfits less well

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